Rice with Mushrooms and Artichokes | ARROZ CON ALCACHOFAS Y SETAS
Course: MainServings
2
peopleCooking time
15
minutesIndulge in the rich flavors of Spain with this authentic Spanish Rice with Mushrooms and Artichokes recipe. Perfect as a hearty main course, this dish combines savory mushrooms, tender artichokes, aromatic saffron, and robust pimentón pepper powder for a meal that’s as colorful as it is delicious.
Ingredients
- Spanish Rice with Mushrooms and Artichokes
half an onion
half a small green pepper
2 cloves of garlic
olive oil
1 tomato
mushrooms (such as oyster, shiitake etc.)
1 large artichoke
200g paella rice
600ml boiling chicken stock
a pinch of saffron
1 teaspoon pimentón pepper powder
1 sprig of rosemary
salt
Directions
- Spanish Rice with Mushrooms and Artichokes
- Finely dice the onion and green pepper, grate the tomato (discarding the skin), peel and roughly chop the garlic, tear the mushrooms into even sized pieces, and cut the artichoke into thin wedges. Leave the artichoke in a bowl with water and lemon juice to prevent discolouration.
- In a paella pan with a generous amount of olive oil, add in the onion and green pepper. Once soft, add in the garlic, seasoning with salt as you go.
- Add in the mushrooms and artichoke and stir for a few minutes. Mix in the pimentón pepper powder, then add the grated tomato and reduce well, continuing to stir.
- Once well reduced, add in the saffron and then the rice. Stir the rice a little to toast it, then pour in 500ml of the chicken stock and add the rosemary sprig.
- Keep on a strong boil for 5 minutes. Turn the heat down and let gently simmer for the final 10 minutes, taking care not to stir it in the final phase. Remove the rosemary.
- If the rice starts to dry up before it is finished, add in a little more chicken stock. Once finished, cover with a cloth and let it rest for 5 minutes before serving.
