Sunday, August 23, 2009

August Daring Cooks Challenge

This months challenge is hosted by Olga from Las Cosas de Olga and Olga’s Recipes.

The recipe is Rice with Mushrooms, cuttlefish and artichokes by Jose Andres from the tv cooking show Made in Spain.

I really liked this recipe, I did however need to make afew adjustments so my 2 1/2 year old son would eat it. Which he did by the bowl full. I substituted chicken for the cuttlefish and asparagus for the artichokes. The rest was the same I was keen to make the Allioli that is served with this meal, the first time however I tried the traditional method and it wold not come together but we had a lovely garlic oil over the paella. The second time I used the blender and it made a thick allioli. I have made this dish twice and will be making it lots more. YUM

This is the sofregit cooking down

One of the things I loved about this recipe was once the sofregit is made it is a quick and easy one pot meal that looks fabulas.

This is my finished product eaten till we could eat no more it was so yummy

Rice with Mushrooms, cuttlefish and artichokes

Cooking Time : 45 min

  • 1 Chopping Board
  • 1 knife
  • 1 medium saucepan
  • 1 Paella pan (30 cm/11” is enough for 4 people. If not available, you may use a simple pan that size)
  • 1 Saucepan

Ingredients (serves 4):

  • 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, but you can choose any other short grain. This kind of rice absorbs flavor very well) – about 75 gr per person ( ½ cup per person) Please read this for more info on suitable rices.
  • Water or Fish Stock (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)
  • Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) - optional


  1. Cut the cuttlefish in little strips.
  2. Add 1 or 2 tablespoon of olive oil in a frying pan and put the cuttlefish in the pan.
  3. If you use fresh artichokes, clean them as shown in the video in tip #7. Cut artichokes in eights.
  4. Clean the mushrooms and cut them in fourths.
  5. Add a bay leaf to the cuttlefish and add also the artichokes and the mushrooms.
  6. Sauté until we get a golden color in the artichokes.
  7. Put a touch of white wine so all the solids in the bottom of the get mixed, getting a more flavorful dish.
  8. Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.
  9. Add all the liquid and bring it to boil.
  10. Add all the rice. Let boil for about 5 minutes in heavy heat.
  11. 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.
  12. Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)
  13. Put the pan away from heat and let the rice stand a couple of minutes.

Sofregit (a well cooked and fragrant sauce made of olive oil, tomatoes, garlic and onions, and may at times
different vegetables such as peppers or mushrooms)-

Cooking time: aprox. 1 hour

  • 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
  • Salt
  • Touch of ground cumin
  • Touch of dried oregano


  1. Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.
  2. Taste and salt if necessary (maybe it’s not!)

Allioli is the optional part of the recipe. You must choose one of the two recipes given, even though I highly recommend you to try traditional one. Allioli is served together with the rice and it gives a very nice taste

Allioli (Traditional recipe)
Cooking time: 20 min aprox.

  • 4 garlic cloves, peeled
  • Pinch of salt
  • Fresh lemon juice (some drops)
  • Extra-virgin olive oil (Spanish preferred but not essential)


  1. Place the garlic in a mortar along with the salt.
  2. Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)
  3. Add the lemon juice to the garlic.
  4. Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.
  5. Keep turning your pestle in a slow, continuous circular motion in the mortar. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.
  6. Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.

1 comment:

  1. Lovely that you have a new family fav and it will so easy to change with the seasons and when your 21/2 year old tastes mature. And you are right it is very quick once you have made the sofregit. Great pictures well done on this challenge. Hope the new computer lasts this time.
    Cheers from Audax in Australia