Daring cooks rice with squid, artichokes and mushrooms

I love seafood and was really keen to give this a go. Sadly I can't get cuttlefish round these parts so I decided on squid instead. The resulting dish, although a little time consuming was absolutely DELICIOUS! I can"t recommend it more highly. Having said that, this is definitely not first date food as the allioli is powerful stuff! The only other criticism I have is that the squid ended up a bit chewy. It either needed to be cooked for a very short time or much longer.

Hi all, this is Olga from Las Cosas de Olga and Olga’s Recipes and I’m pleased to be your host at August Daring Cooks Challenge. I’ve chosen a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés, one of the most important Spanish Chefs at the moment.

He trained under well-known Ferran Adria at his three Michelin star restaurant El Bulli. José Andrés lives now in Washington DC and he owns several restaurants in Washington DC area (El Jaleo, Zaytinya, Oyamel…).

The recipe I bring you is from his US TV show Made in Spain. I hope you enjoy it.

Rice with mushrooms, cuttlefish and artichokes
Cooking time: 45 minutes
Equipment:

• 1 Chopping Board


• 1 knife


• 1 medium saucepan


• 1 Paella pan (30 cm/11” is enough for 4 people. If not available, you may use a simple pan that size)


• 1 Saucepan

Ingredients (serves 4):

• 4 Artichokes (you can use jarred or freezed if fresh are not available)


• 12 Mushrooms (button or Portobello)


• 1 or 2 Bay leaves (optional but highly recommended)


• 1 glass of white wine


• 2 Cuttlefish (you can use freezed cuttlefish or squid if you don’t find it fresh)


• “Sofregit” (see recipe below)


• 300 gr (2 cups) Short grain rice (Spanish types Calasparra or Montsant are preferred, but you can choose any other short grain. This kind of rice absorbs flavor very well) – about 75 gr per person ( ½ cup per person) Please read this for more info on suitable rices.


• Water or Fish Stock (use 1 ½ cup of liquid per ½ cup of rice)


• Saffron threads (if you can’t find it or afford to buy it, you can substitute it for turmeric or yellow coloring powder)


• Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) - optional

1. Cut the cuttlefish in little strips.


2. Add 1 or 2 tablespoon of olive oil in a frying pan and put the cuttlefish in the pan.


3. If you use fresh artichokes, clean them as shown in the video in tip #7. Cut artichokes in eights.


4. Clean the mushrooms and cut them in fourths.


5. Add a bay leaf to the cuttlefish and add also the artichokes and the mushrooms.


6. Sauté until we get a golden color in the artichokes.


7. Put a touch of white wine so all the solids in the bottom of the get mixed, getting a more flavorful dish.


8. Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.


9. Add all the liquid and bring it to boil.


10. Add all the rice. Let boil for about 5 minutes in heavy heat.


11. Add some saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice and the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.


12. Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)


13. Put the pan away from heat and let the rice stand a couple of minutes.

Cooking time: aprox. 1 hour
Ingredients:

• 2 tablespoons of olive oil


• 5 big red ripe tomatoes, chopped


• 2 small onions, chopped


• 1 green pepper, chopped (optional)


• 4 or 5 garlic cloves, chopped


• 1 cup of button or Portobello mushrooms, chopped (optional)


• 1 Bay leaf


• Salt


• Touch of ground cumin


• Touch of dried oregano

Directions:

1. Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.


2. Taste and salt if necessary (maybe it’s not!)

Allioli is the optional part of the recipe. You must choose one of the two recipes given, even though I highly recommend you to try traditional one. Allioli is served together with the rice and it gives a very nice taste

Allioli (Traditional recipe)
Cooking time: 20 min aprox.
Ingredients:

• 4 garlic cloves, peeled


• Pinch of salt


• Fresh lemon juice (some drops)


• Extra-virgin olive oil (Spanish preferred but not essential)

Directions:

1. Place the garlic in a mortar along with the salt.


2. Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)


3. Add the lemon juice to the garlic.


4. Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.


5. Keep turning your pestle in a slow, continuous circular motion in the mortar. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.


6. Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.

My first freebie

When Nick Pledger from Island Seafare Ltd said he would like to send me some Queenie scallops to try I was very excited. It was all in aid of the up and coming Isle of Man queenie scallop festival and marine day which is taking place for the first time to celebrate the well loved local seafood. There is also a competition to enter your best queenie scallop recipe, with the prize being that the Hairy Bikers will cook your recipe on marine day and you will receive a personalised trophy and £100 worth of seafood. 

While waiting for my exciting delivery I wracked my brains as how best to capture their subtle soft flavour and came up with a few ideas but since he very kindly sent me 1 Kilo of the little beauties I could try them all.  The first one I wanted to try was a saffron risotto but I didn't want to mix the scallops into it, I wanted to showcase them round the edge of a risotto-y mound and have some sort of butter melting over them. The presentation is a little pretentious but I think it looks good and it shows off the most important part of the dish. The taste was really good too, even if I do say so myself.

Ingredients

12 Queenie scallops

200g risotto rice

750ml of fish, vegetable or chicken stock

half a wine glass of white wine or vermouth

a very large pinch of saffron

a tblsp of olive oil

a stick of celery, finely chopped

1 medium onion, finely chopped

zest of an orange

40g butter

a handful of pine nuts, toasted

salt and freshly ground black pepper

smoked Maldon sea salt (optional)

extra virgin olive oil to serve.

Begin by making the butter. Coarsely chop the toasted pine nuts, place them in a bowl with the orange zest, a little seasoning and the butter and mash together with a fork. Leave to one side. Heat the olive oil in a pan over a medium heat, add the onion and celery and cook for about five minutes to soften. Stir in the rice to coat it with the oil and cook for a minute then add the vermouth or white wine and stir until it is all absorbed. Bring the stock up to simmering point and add the saffron. Start adding ladles of the stock into the rice and stir continuously until it is absorbed. Repeat the process until the rice become soft, but still retains a very slight bite. Once cooked, take the risotto off the heat, dollop half the butter on top and cover with a lid for about 10 minutes.

Take your scallops, remove the coral and toss them both separately in olive oil. Heat a frying pan over a medium to high heat and add the corals. Cook for a couple minutes until nicely coloured then stir into the risotto. Season the risotto to taste then place a mound of the risotto in the middle of a warmed plate. Take the scallops, add them to the pan and cook for about a minute on each side. Dot the rest of the butter on the top of each scallop and allow to melt. Remove from the pan and arrange around the plate, drizzling with the buttery juices from the pan and a little extra virgin olive oil. Finally crumble a few crystals of the smoked sea salt on top of each scallop and serve immediately.

North Africa rides again

I had to use up the harissa and the preserved lemons that I bought for the couscous and having seen a few recipes with harissa smeared on various meats and poultry I plumped for a whole shoulder of lamb (bone in for more flavour). Lamb shoulder is a delicious tender cut of meat and is best slow roasted to render out the fat and let it baste the meat.

I simply trimmed off some of the fat and skin and delved my knife into the flesh to make big gashes all over. I then took about 2 tablespoons of harissa and smeared it all over the meat. The meat was put on a rack and roasted in the oven for about four hours at 150 degrees centigrade. It shouldn't colour too much but if it does just put some tin foil on top for the last part of the cooking time. When the meat has finished cooking, take it out of the oven and leave to rest for up to thirty minutes, then carve delicious thick slices. Serve with roast potatoes and whatever vegetables you like.

 



A whole shoulder of lamb is quite a big piece of meat, even for the two of us, so with the leftovers I made couscous. Measure out whatever quantity of couscous you want and put into a bowl. Check the back of the packet of couscous to find out what quantity of liquid you need. Measure out some lamb stock (or use whatever stock you wish) and also put a few strands of saffron into it and a handful of chopped dried apricots to plump up in the liquid. Heat the stock with the apricots to boiling point, pour over the couscous and cover with cling film for about five minutes. Chop up a handful of pistachio nuts, mint, parsley and a couple of preserved lemons. Once the couscous has absorbed all the liquid and is tender, break it up with a fork and drizzle a little olive oil over or add a knob of butter, letting it melt into the grains. Finally heat up the leftover meat fully and add along with all the other chopped ingredients. A quick and easy delicious meal.

 

Wonderful, warming vegetable couscous

I first had this meal cooked for me when I was in Cumbria and I knew I had to do it again. This is no ordinary couscous recipe, it's spicy, sweet and full of flavour and texture. The list of ingredients is quite comprehensive but each ingredient adds its own dimension to the rich and full flavour and the spices can of course be used again. The recipe is from the Guardian newspaper's column "The New Vegetarian" by Yotam Ottolenghi, give it a go.