Name: Mushroom Paella with Kale and Eggs
Yield: 4 Servings
Ingredients: 1 ounce dried porcini mushrooms; 1 tablespoon olive oil; 1 large onion, chopped; 1 carrot, peeled, chopped; 1 celery stalk, chopped; 1 pound crimini mushrooms, coarsely chopped; 6 sprigs fresh flat-leaf parsley; 4 sprigs fresh thyme; ¼ teaspoon black peppercorns; 1 teaspoon kosher salt; 6 tablespoons olive oil, divided; 1½ pounds crimini mushrooms, quartered; Kosher salt and freshly ground black pepper; 1 large onion, very finely chopped; ½ red bell pepper, very finely chopped; ½ poblano chile, seeds removed, very finely chopped; 4 cloves garlic crushed, chopped to a paste; 1½ cups short-grain Spanish rice (such as Bomba); 1 cup dry white wine; 1 teaspoon chopped fresh thyme, plus more for serving; 1 bunch small kale, ribs and stems removed, leaves coarsely chopped (about 8 cups); 4 large eggs; ¼ cup chopped fresh flat-leaf parsley; Calabrian Chile Oil (click for recipe)

Peden + Munk

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

Recipe notes