Spanish cuisine · Dough, Pasta & Rice

Rice with Vegetables and Mushrooms

Dry rice skillet with mixed mushrooms, artichokes and rosemary, cooked without stirring in a rich vegetable stock.

Ingredients · for 4 servings

• 300 g round-grain rice
• 300 g mixed mushrooms
• 4 artichokes
• 1 red bell pepper
• 1 onion
• 3 garlic cloves
• 2 tomatoes
• 1 sprig rosemary
• 1 pinch saffron threads
• 1 tsp paprika (sweet)
• 900 ml rich vegetable stock
• 5 tbsp olive oil

Instructions

1. Strip the artichokes of their tough outer leaves, trim the tips, quarter them lengthwise, remove the choke and place the quarters in lemon water; clean the mushrooms and break them into large pieces, finely chop the onion and garlic, cut the bell pepper into strips and dice the tomatoes.
2. Heat olive oil in a wide 32 cm pan and fry the drained artichoke quarters with the mushrooms over high heat for 6–8 min. until the liquid has evaporated and the edges brown; remove and set aside.
3. In the same oil, sweat the onion, garlic and bell pepper over medium heat for 6 min. until soft, then add the tomatoes and reduce for 8 min. into a dark, thick sofrito.
4. Stir in the paprika and saffron and toast for only 30 sec. so they don't turn bitter, then add the rice and toss for 1–2 min. until every grain glistens.
5. Pour in the hot vegetable stock, season with salt, add the rosemary sprig and boil briskly over high heat for 10 min.; then spread the fried vegetables over the top, lower the heat and let it sit without stirring for a further 8 min. until the liquid is absorbed.
6. Remove the pan from the heat, cover with a cloth, let it rest for 5 min. and serve the rice straight from the pan.