Mushroom & Wild Garlic Paella

1: Fry the onions in extra virgin olive oil until softened.

2: Add mushrooms, tomatoes, broad beans, and wild garlic leaves; cook until everything is fried well.

3: Add the paella rice and let it toast for a couple of minutes.

4: Pour in the water/broth and shake to distribute evenly, then do not stir again.

5: Boil on medium heat for 10 minutes.

6: Turn the heat down to low and cook for an additional 3-4 minutes.

7: For a crispy bottom (socarrat), increase the heat to medium/high for 1 minute.

8: Cover and rest off the heat for 5 minutes.

9: Serve with wild garlic flowers and fresh lemon.