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–+ servings

Rice with Mushrooms, Cuttlefish and Artichokes

Olive
I was a bit apprehensive at this challenge, I thought it was paella or arroz, I have never tried making any of those before, but this isn’t really paella, it’s more of a spanish version of risotto.
5 from 1 vote
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Cook Time 45 minutes
Course Rice Meal
Cuisine Spanish
Servings 4 people

Equipment

Cutting Board
Chef Knife
Sauce Pan
Deep Skillet
Range Oven
Tablespoon
Frying Pan
Wooden Spoon
Teaspoon

Ingredients
  

FOR RICE WITH MUSHROOMS, CUTTLEFISH AND ARTICHOKES:

  • 4 pcs Artichokes you can use jarred or freezed if fresh are not available
  • 12 pcs Button Mushrooms or Portobello
  • 2 pcs Bay Leaves optional but highly recommended
  • 1 glass White Wine
  • 2 pcs Cuttlefish you can use freezed cuttlefish or squid if you don’t find fresh ones / I used sole fish fillet
  • 1 batch Sofregit see recipe below
  • 300 grams Short Grain Rice Spanish types Calasparra or Montsant are preferred, but you can choose any other short grain. This kind of rice absorbs flavor very well. / about 75 grams per person (½ cup per person)
  • Fish Stock or water / use 1 ½ cup of liquid per ½ cup of rice
  • Saffron Threads if you can’t find it or afford to buy it, you can substitute it for turmeric or yellow coloring powder
  • 1 batch Allioli see recipe below

Instructions
 

  • Cut the cuttlefish (or in my case, fish fillet) in little strips.
  • Add 1 or 2 tablespoon of olive oil in a frying pan and put the cuttlefish in the pan.
  • If you use fresh artichokes, clean them and cut artichokes in eights.
  • Clean the mushrooms and cut them in fourths.
  • Add a bay leaf to the cuttlefish and add also the artichokes and the mushrooms.
  • Sauté until we get a golden color in the artichokes.
  • Put a touch of white wine so all the solids in the bottom of the pan get mixed, getting a more flavorful dish.
  • Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.
  • Add all the liquid and bring it to boil.
  • Add all the rice. Let boil for about 5 minutes in heavy heat.
  • Add some saffron thread to enrich the dish with its flavor and color.
  • Stir a little bit so the rice and the other ingredients get the entire flavor.
  • If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.
  • Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”).
  • Put the pan away from heat and let the rice stand a couple of minutes.

Notes

Read through the recipes over and over until you can get a clear picture of the cooking process in your head and hopefully you will not forget anything just like I did. It just occured to me now that I also forgot to put in the bay leaves (I have plenty of them and they’re near my stove top, arrgh)
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