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Rice with Mushrooms, Cuttlefish and Artichokes

5 from 1 vote
Course: Rice Meal
Cuisine: Spanish
Keyword: easy rice meal recipe, how to cook rice meals, rice with artichokes, rice with artichokes recipe, rice with cuttlefish, rice with cuttlefish recipe, rice with mushrooms, rice with mushrooms recipe
Cook Time: 45 minutes
Servings: 4 people
Author: 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.
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Ingredients (click ingredient to buy it)

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)
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!