This month's challenge was Rice with Cuttlefish, Artichoke and Mushroom from Olga of Las Cosas de Olga and Olga's Recipes. The recipe is a Spanish dish by Jose Andres. Olga's version of the recipe looked smiply fabulous, but I feel like mine definitely did not add up!! I tried, but oh well. I was a little rushed, and honestly not really into it, but I had to make it then or else I wouldn't get around to it in time!! I didn't feel like looking for cuttlefish or cooking squid, so I went with Cod. Nice firm fleshy fish. I used canned artichokes, sushi rice, and a mixture of white button and shiitake mushrooms. I also bought some steak on impulse at the grocery store b/c it was like half off or something, but that means I had to cook it that day for fear of spoilage. Yumm. Cod and Rice and Artichokes and STEAK!
Overall it was really good. I think if I'd spent more time on it, put a little more love in it, it would have tasted better. It didn't taste bad, for sure. Don't get me wrong. I liked it, the BF loved it, but I thought it could have been better. I would definitely consider trying it again, and I would definitely recommend it to a friend!! Don't forget to check out the other Daring Cooks' creations, as well as my kitchen cohort Diana of Thyme to Lime.
Rice with Cod, Artichoke and Mushroom
Cooking time: 45 minutes
- 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
- 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.
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
- 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!)