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Daring Cooks - Rice with Mushrooms, Squid & Artichokes

Friday, 14 August 2009

This month's daring cooks challenge is hosted by Olga from Las Cosas de Olga and Olga's Recipes, and the recipe was a Spanish dish: rice with mushrooms, cuttlefish and artichokes by José Andrés - a chef trained under Ferran Adria of El Bulli.

I was quite happy when I found out about this month's challenge as I love paella. I've made paella quite a few times and so I didn't have much trouble there. I made a few substitutions like using squid for cuttlefish and jarred marinated artichokes instead of fresh ones. I found out much later that there's actually canned artichoke hearts in water stocked at my local supermarket. But the marinated ones worked out quite well. It was really tasty and I thought the tanginess of it went really well with the paella.

The biggest challenge would be making the allioli. First off, I don't have a pestle and mortar, so I had to use a bowl and a rolling pin. Then, the garlic and oil did not emulsify, I had to add an egg yolk to help emulsification. Luckily it turned out great - a bit too pungent for me but the wild boar loved it and had it with bread the next day. All in all, it was a great recipe, everyone really enjoyed it.


Rice with Mushrooms, Squid & Artichokes 8


Ingredients: serves 2-3
Original recipe found
here

  • 250g squid - cleaned and cut into 1/2-inch thick rings
  • 2 bay leaves
  • 2 jars (370g total drained weight) chargrilled artichokes in oil (ingredients: Artichoke (60%), Sunflower Oil (31%), Extra Virgin Olive Oil (4%), Salt, Garlic, Parsley, White Wine Vinegar, Oregano, Citric Acid.)
  • 12 closed cup mushrooms - sliced
  • 3 tbs *sofregit (see below)
  • 1/3 cup white wine
  • 2 1/2 cups fish stock (low sodium)
  • 200g paella rice
  • A pinch of saffron
  • Salt
  • *Allioli (see below)

Directions:

  • Heat up 1 tbs of olive oil in a pan and put the squid in the pan.
  • Add bay leaves, mushrooms and artichokes. Cook until mushrooms are soft.
  • Add a splash of the white wine. Leave to cook until dry.
  • Mix in sofregit.
  • Pour in the rest of the white wine and fish stock. Bring to boil.
  • Mix in rice. Boil on high heat for 5 mins.
  • Stir in saffron.
  • Reduce heat, leave to cook for a further 8 mins or until rice is cooked. Stir once or twice.
  • Add salt to taste.
  • Serve with allioli.

Sofregit


Rice with Mushrooms, Squid & Artichokes 7


Ingredients: makes about 2 cups

  • 2 tbs olive oil
  • 4 cloves of garlic - crushed
  • 1 can (400g) canned plum tomatoes
  • 2 small onions - diced
  • 1 green bell pepper - diced
  • 1 cup mushrooms - diced
  • 1 bay leave
  • 1/2 tsp ground cumin
  • 1/2 tsp ground oregano
  • Salt

Directions:

  • Heat up olive oil in a pot, add onions and saute until translucent and soft.
  • Add garlic, saute until fragrant.
  • Add all other ingredients, bring to boil.
  • Lower heat to simmer until all ingredients are soft and sauce is thick.
  • Add salt to taste.
  • Blend until smooth.


Rice with Mushrooms, Squid & Artichokes 6

Allioli


Rice with Mushrooms, Squid & Artichokes 5


Ingredients: makes about 1/2 cup
  • 4 cloves of garlic - crushed
  • A few drops of fresh lemon juice
  • Extra virgin olive oil
  • 1 egg yolk
  • A pinch of salt


Directions:

  • Pound garlic with a pinch of salt until a smooth paste is formed.
Rice with Mushrooms, Squid & Artichokes 1
  • Mix in lemon juice.
  • Using a whisk, slowly whisk in olive oil. This was suppose to form an emulsion but it didn't. I might have added the oil too quickly. So I added an egg yolk to help emulsification. This also helped to tone down the strong pungent taste of garlic.
Rice with Mushrooms, Squid & Artichokes 2
  • It's amazing to see how it slowly thickened.
Rice with Mushrooms, Squid & Artichokes 3
  • Continue adding more oil until you get a very thick and creamy mixture. Not sure how much olive oil to add, but I added enough to make about 1/2 cup of allioli.
Rice with Mushrooms, Squid & Artichokes 4
  • Add salt to taste.

34 oink oinks...:

Anula said...

Your allioli looks great - it was the biggest challenge for me too this month. Like yourphotos a lot :) Cheers!

Tangled Noodle said...

Outstanding! I want spoonfuls of that allioli and the sofregit looks so savory. This makes me want to buy a paella pan right now. You've made a lovely dish!

Junglefrog said...

I skipped the artichoke alltogether. Didn't even think about using canned ones to be honest as I am not so fond of artichokes! I love how your aioli looks! It was very pungent indeed but I loved it!

Lisa Michelle said...

Everything in your dish turned out beautifully, from the aioli to the sofregit and everything in between! Gorgeous, mouth watering photos too! Amazingly well done!

mub said...

Wow, your allioli looks amazing! After seeing so many people's pictures of how it "should" look, I've got to give it a try again *L*

Elra said...

Nothing beat the homemade Aioli! Delicious.

Soma said...

what an unique looking (& complicated recipe). Love the aioli.

Pam said...

The whole dish, aioli included, looks amazing.

Barbara Bakes said...

Great job on this challenge. Your sofregit looks so thick and tasty!

Bob said...

Jose Andres is the man! If you ever get a chance to see his PBS show you should. He's hilarious.

Jenn said...

LOVE your photos! And your allioli looks awesome! I tried to use the "traditional" recipe without the egg, and I think that kept it from holding together as well (I also ended up using way too little olive oil).

Angie's Recipes said...

Third mushroom rice I have seen in last 30 minutes....yours is the best!
Angie's Recipes

Jenn said...

I'm terrified of cooking with squid, but I love to eat the stuff. That looks really good.

Nice job on the allioli. That reminds me that I need to make some. ;-)

Woman with a Whisk said...

Really beautiful allioli. The consistency looks perfect. Great job!

Dhanggit said...

soo yummy!! love the artichokes!!

Olga said...

You definitely put more effort in this challenge than me!

Great idea about using a rolling pin.

KennyT said...

All these look so yummy. Btw, I never know how to find the difference between cuttlefish and squid.... I heard that one is thicker than the other, but as for the taste, I dunno how to differentiate them, haha.

Natashya said...

Looks wonderful! Great job on the challenge. I have printed out the recipe and hope to make it soon.

Palidor said...

Thank you for visiting my blog!

Your aioli looks really nice. I'm a rice girl, so I absolutely love paella. I've never tried to make it at home, but you make it look totally doable!

Lorraine @ Not Quite Nigella said...

I absolutely adore Spanish food and this looks marvellous! I'm rather tempted to join Daring Cooks now! :)

Gera @ SweetsFoods said...

Excellent recipe love the texture and colors.
You've done a great effort with the Daring cooks challenge but worth the result, super-yummy :)

Cheers!

Gera

The Little Teochew said...

This looks soooo good!!! For some reason, I thought of claypot rice! LOL!

burpandslurp said...

That is AMAZING! What a beautiful dish! And the color of that allioli is brilliant!

Big Boys Oven said...

Oh my my my! I must head into my cooking pan, just awesome recipes and you did so well!

Big Boys Oven said...

Oh my my my! I must head into my cooking pan, just awesome recipes and you did so well!

Audax said...

Love the pictures and your final dish looks so delicious and I love how you made the allioli it looks wonderous. Bravo on your excellent results. Cheers from audax in Austrlia

nyonya pendek melaka said...

Any type of seafood paella is definitely one of my favorites. You've done really well here! Kudos :D

dandelion said...

Just love the name of your blog. We cook because we eat and we eat and eat and eat.

Your photos are amazing. The stars and moon must have aligned just right for you to get that allioli looking and tasting so beautiful.

I look forward to seeing your next challenge.

Lauren said...

Yum!! Your dish looks amazing =D. Beautiful job with this challenge! Gorgeous photos - I love the brightness to them =D.

adel said...

I have been wanting to make this sauce, glad to see the whole process here. I gotta make it tomorrow..thanks for the accidental encouragement of ur entry here :)

isa said...

Your allioli looks amazing!
Beautiful photos!

Kerstin said...

What a delicious paella, I love the squid in it and the sofregit sounds super flavoful!

5 Star Foodie said...

Gorgeous photos and the dish is just fabulous! I love the sofregit and allioli!

noobcook said...

looks amazing. I love the beautiful colours, wish I can have a bite ;)

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