The August Daring cooks challenge was hosted by Olga from Las Cosas de Olga and Olga's Recipes . She has chosen a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés, one of the most important Spanish Chefs at the moment.
Rice with mushrooms, cuttlefish and artichokes
- 4 Artichokes (you can use jarred or freezed if fresh are not available)
- 12 Mushrooms (button or Portobello)
- 1 or 2 Bay leaves (optional but highly recommended)
- 1 glass of white wine
- 2 Cuttlefish (you can use freezed cuttlefish or squid if you don't find it fresh)
- "Sofregit" (see recipe below)
- 300 gr (2 cups) Short grain rice (Spanish types Calasparra or Montsant are preferred) - about 75 gr per person
- Water or Fish Stock (750 ml for 150 g of rice)
- Saffron threads (substitute: turmeric or yellow coloring powder)
- Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) - optional
- 2 tablespoons of olive oil
- 5 big red ripe tomatoes, chopped
- 2 small onions, chopped
- 1 green pepper, chopped (optional)
- 4 or 5 garlic cloves, chopped
- 1 cup of button or Portobello mushrooms, chopped (optional)
- 1 Bay leaf
- Touch of ground cumin
- Touch of dried oregano
Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft. Taste and salt if necessary (maybe it's not!)
(here is the video José Andrés cooking it if you don`t like to read ;)
- Cut the cuttlefish 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 as shown in the video in tip #7. 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 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.
I didn't like the outcome, it tasted a little bit strange and not a spicy as I expected it to do - guess there were a few things that went wrong:
- I used canned artichokes. I don't like them too much and all my friends keep telling me I should try the fresh because they taste completely different - so canned ones were a bad idea anyway.
- Didn't cook the Sofregit long enough so it wasn't concentrated at all and the taste was lost on the way (it may also be noticeable on the picture, it's just a pale red)
- Added way too much water ...
Robert didn't like the taste either - said there was a kind of cough sirup-taste in it. Maybe he also ment the artichokes ... I know that the Spanish kitchen is delicious and full of flavours - so next time I'll try harder to get the 'original' taste.