Daring Cooks – Rice with mushrooms, cuttlefish and artichokes

Olga from Las Cosas de Olga and Olga’s Recipes is our host at August Daring Cooks Challenge. She has chosen a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés.

As I live in Andalucia I couldn’t miss this one. Unfortunately I had no time to go to the market and by cuttlefish. I had some frozen gambas so I took these. Also the sofregit I replaced by leftover homemade tomato sauce. And finally I made a quick and dirty stock. I roasted the skins and heads of the gambas added 3 dl water and 1/2 stock cube, brought it to a boil, strained. Stock is ready!

Instead of white wine I used Cava and I cooked the whole thing not in a traditional pan but in my Hotpan.

Rice with mushrooms, gambas and artichokes
serves 2

2 Artichokes
1 green pepper
12 Mushrooms
1 Bay leaves
1 dl of Cava
4 tbs Homemade tomato sauce
250 ml Fish Stock
Touch of ground cumin
Touch of dried oregano
Saffron threads
160 g Paella rice
12 Gambas
Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) – optional

Cut artichokes and green pepper in eights.
Add 1 or 2 tablespoon of olive oil in the Hotpan and put green pepper in the pan.
Clean the mushrooms and cut them in fourths. I used frozen ones.
Add a bay leaf to the green pepper and add also the artichokes and the mushrooms. Sauté until we get a golden color in the artichokes.
Put a touch of Cava so all the solids in the bottom of the get mixed, getting a more flavorful dish. Add cumin, oregano and saffron threads.
Add 4 tablespoons of tomato sauce and mix to make sure everything gets impregnated with the sauce.
Add all the liquid and bring it to boil. Add all the rice.
Cover Hotpan and cook (position 7 of 9) until steam is released. Add gambas, cover again and reduce heat to position 2 and allow to cook for 5 minutes more. Remove from heat and place Hotpan in its insulating bowl for 20 minutes.

After 20 minutes – ready to serve!

The allioli I made a la moderna. Unfortunately it got a bit liquid but tasty anyway.

Allioli a la moderna (Modern recipe)

1 small egg
1 dl extra-virgin olive oil (as above, Spanish oil is highly recommended)
1 garlic clove, peeled
1 Tbs lemon juice
Salt to taste

Break the egg into a mixing bowl.
Add olive oil and the garlic cloves, along with lemon juice. Mix with a hand blender until you get a creamy allioli.
Add salt to taste.

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Don’t forget to visit the Daring Kitchen headquarter to see the original recipe and what the other Daring Cooks made!

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