Evan Mallett’s Spring Mushroom and Fiddlehead Paella

We love this bright recipe for spring mushroom and fiddlehead paella with saffron rice, English peas, peppers, and spring garlic from Evan Mallett of Black Trumpet in Portsmouth, New Hampshire.

By Yankee Magazine|Apr 23 2018| Print icon

Spring Mushroom and Fiddlehead Paella

Spring Mushroom and Fiddlehead Paella with Saffron Rice, English Peas, Peppers, and Spring Garlic from <i>Black Trumpet: A Chef’s Journey Through Eight New England Seasons</i> (Chelsea Green Publishing, 2106) by Evan Mallet.

Photo Credit: Enna Grazier

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