I have to say that I love love love being a member of The Daring Kitchen. I love testing my kitchen chops and learning new skills. I'm constantly awed by the creations coming out of the Daring Cooks kitchens!
The Daring Cooks July challenge was hosted by Olga of Las Cosas de Olga and Olga's Recipes. She chose Rice with mushrooms, cuttlefish, and artichokes from Jose Andres.
This recipe resembles a paella in many ways and is really filling and flavorful. It requires a lot of chopping but it's well worth it. This is definitely a repeat meal in the G----- kitchen! Thanks for such a wonderful, flavorful challenge, Olga!
Rice with mushrooms, shrimp, and artichokes
(Adapted from Jose Andres)
Extra-virgin olive oil, Spanish if available
4 artichoke hearts, fresh or jarred
12 white button mushrooms
1 bay leaf
1 c. white wine
1 lb. shrimp, peeled and deveined
Sofregit, prepared (recipe below)
2 c. short-grain Spanish rice
2 c. water or fish stock
1/4 tsp. ground turmeric
Allioli (recipe below)
Heat 2 T. olive oil in a wide skillet (at least 12 inches) over medium-high heat. Place shrimp in skillet and cook 2 minutes per side, until shrimp is cooked through. Remove to a platter.
Clean artichokes and cut artichoke hearts into eighths. Clean mushrooms and cut them into quarters. Add artichokes and mushrooms to skillet and saute until golden and soft.
Pour a little wine into the skillet and deglaze the pan. Add the bay leaf. Add a few tablespoons of the sofregit and mix together. Pour remaining wine and water or fish stock to the pan and bring to a boil. Turn heat to high and add rice to skillet. Cook for 5 minutes uncovered.
Sprinkle turmeric over dish and stir to incorporate well. Turn heat to low and boil uncovered 8 to 10 minutes, or until rice is al dente. Remove from heat, return shrimp to pan and mix well, cover, and let stand for 5 minutes. Serve with remaining sofregit and allioli.
2 T. Extra-virgin olive oil
5 large tomatoes, chopped
2 onions, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 c. white button mushrooms, sliced
1 bay leaf
Salt to taste
1 tsp. ground cumin
1 tsp. oregano
Heat olive oil over medium-low heat. Mix all ingredients together and saute until vegetables are soft, about 20 minutes. Taste and add salt, oregano, or cumin as desired. Serve mixed with rice.
Allioli a la moderna (Modern Allioli)
1 large egg
1 c. Extra-virgin olive oil
3 cloves garlic
1 T. lemon juice
Salt to taste
In the bowl of a food processor, crack egg and add 2 T. olive oil, the garlic, and lemon juice. Mix together until garlic resembles a thick paste.
Run the food processor and slowly--but without stopping--add the remaining olive oil to the food processor. You'll hear the mixture come together in the food processor. Mix together until mixture is thick and pale yellow in color. If mixture is too thick, add 1 T. water to the food processor while running. Serve alongside rice.
- Prepare the sofregit in advance. It doesn't take long to cook, but you can make it the day before and keep it in the fridge until you need it, or just cook it and prepare your rice and vegetables while you wait.
- The sofregit is a sauce that's rich and flavorful. You can use it to top your rice, but I prefer it mixed together.
- The original recipe calls for saffron, but tumeric provides the same color for the dish and is much, much cheaper. I'd love to have included saffron but couldn't justify the cost for the dish.
- The original recipe calls for cuttlefish, and you can substitute monkfish, octopus, or squid. Cuttlefish and monkfish are hard to come by in this area, and after a few bad experiences as a child I don't do anything with tentacles. I chose to substitute the shrimp because it I felt it kept the integrity of the dish and was something both my husband and I love to eat.