Rice with Mushrooms Artichokes and Cuttlefish Spanish Recipe

Rice With Mushrooms Artichokes And Cuttlefish Spanish Recipe

Ingredients

• 2 medium artichokes
• 1 bunch fresh parsley
• ? cup Spanish extra-virgin olive oil
• 10 ounces fresh cuttlefish, cut into small pieces
• 4 ounces fresh wild mushrooms, such as chanterelles
• ½ teaspoon saffron
• ? cup sofrito
• 2 teaspoons minced garlic
• sea salt to taste
• 5½ cups flat mineral or filtered water
• 1 cup Spanish bomba or calasparra rice
• 1 teaspoon chopped fresh parsley

Method

1. Use a serrated knife to cut off the top half of each artichoke
2. Break off and discard all of the exterior leaves until you reach the pale green, tender center leaves
3. Pry open the leaves with your fingers and use a spoon to scrape out the white, hairy interior (choke)
4. Use a small knife to peel away the tough outer layer around the base of the artichoke and stem, until you reach the soft white flesh
5. Don’t be afraid to remove most of the artichoke
6. Cut the trimmed artichoke into 4 quarters and put them into a large bowl of cold water
7. Add the parsley to stop the artichoke from oxidizing and coloring
8. Trim and quarter the remaining artichoke and add it to the parsley water
9. Heat the olive oil in a large pot over medium-high heat until hot and just smoking
10. Add the cuttlefish and cook for 2 minutes
11. Add the mushrooms and cook for 2 more minutes, then add the artichokes and cook for another 2 minutes
12. Add the saffron, sofrito, and garlic and cook, stirring, for 1 more minute
13. Season to taste with salt
14. Add the mineral water and increase the heat to high
15. Once the mixture comes to a boil, stir in the rice and cook for 5 minutes
16. Reduce the heat to low and let the rice simmer for 10 more minutes
17. Do not stir the rice again
18. This could cause the rice to cook unevenly
19. The rice will be a little soupy but cooked through
20. Season to taste with salt and garnish with parsley

Full List of Spanish Recipes
Full List of Rice Recipes