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1
Prepare the sofrito.
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2
In a 16-to 18-inch paella pan, heat 4 tablespoons of the oil over medium-low heat.
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3
Add the tomatoes and 2 pinches of salt, and cook, stirring from time to time, until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes.
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4
Meanwhile, heat the remaining 2 tablespoons of oil in a large saute pan over medium-low heat and cook the mushrooms, garlic, and 2 more pinches of salt until the mushrooms have expelled their liquid, about 5 minutes.
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5
Drain and reserve the liquid.
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6
Increase the heat to high, and cook mushrooms and garlic for another 2 minutes.
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7
Transfer to a platter.
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8
When the sofrito is ready, sprinkle in the pimenton and saffron, letting the flavors meld for a few seconds while stirring constantly.
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9
Add the vegetable stock plus the reserved broth from the mushrooms, increase the heat to high, and bring to a boil.
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10
Check for salt, adjusting the seasoning as needed.
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11
Sprinkle in the rice.
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12
With a wooden spoon, probe the pan to make sure this rice is evenly distributed.
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13
Do not stir again.
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14
Distribute the mushrooms evenly around the pan.
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15
Cook, uncovered, for 10 minutes over high heat, then reduce the heat to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.
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16
Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.
