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Declaro Recipes

Truffle and Speciality Mushroom Paella

Earthy specialty mushrooms, aromatic black truffle and golden paella rice finished with fresh rosemary.
August 28, 2026
Truffle and Speciality Mushroom Paella
Prep 15 min
Cook 35 min
Total 50 min
Serves 4
Difficulty Medium
Course Main Course

An earthy, aromatic paella built around fresh black truffle and a generous mixture of specialty mushrooms. Slowly simmered rice absorbs the mushroom rich stock while a crisp socarrat develops underneath, creating a dish with layers of texture and deep savoury flavour.

Fresh black truffle and specialty mushrooms transform this paella into a deeply aromatic, earthy dish built around simple ingredients and careful technique.

The mushrooms are sautéed until they begin to caramelize before the rice slowly absorbs a truffle infused stock. The final minutes of cooking develop the prized toasted layer of rice known as socarrat, while fresh truffle is added at the end to preserve its aroma.

Method

Prepare the base. Cook the small rounds until golden on both sides, then set aside.

Prepare the potatoes. Cut the potatoes into thin pieces and cook until crisp and golden.

Prepare the accompaniments. Finely chop and portion the onion, pickled garnishes, creamy accompaniment and other toppings into individual serving bowls.

Prepare the caviar. Keep the caviar chilled until the other components are ready to serve.

Build each bite. Start with a prepared base, add a small amount of your chosen accompaniment, then finish with caviar.

For the tahdig preparation. Cut the crisp tahdig into individual portions and finish each piece with caviar immediately before serving.

Serve immediately. Present the different bases and accompaniments together so each combination can be tasted separately.

Chef Notes

Socarrat: Once the rice is nearly cooked and most of the liquid has been absorbed, resist the urge to stir. Allow the bottom of the paella to toast gently. You should hear a faint crackling sound as the socarrat develops, but it should never smell burnt.

Truffle: Add the shaved fresh truffle near the end of cooking rather than cooking it for an extended period. The residual heat from the paella helps release its aroma without overwhelming its more delicate characteristics.

Mushrooms: A combination of specialty mushrooms creates better texture and flavour than relying on a single variety. Keep some pieces larger so they retain their structure throughout cooking.

Caviar