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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chef Roly likes to use Andalusian olive oil whenever he cooks Spain-inspired dishes. Ingredients:
1 (8-ounce) package mushrooms, quartered |
1/2 cup plus 2 tablespoons olive oil, divided |
3 garlic cloves, chopped |
1 cup diced spanish onion |
1 red bell pepper, diced |
1 green bell pepper, diced |
1 pound uncooked valencia rice or arborio rice |
1 teaspoon saffron, crushed |
1 1/4 teaspoons salt |
3 cups vegetable broth |
1 (9-ounce) package frozen artichoke hearts, thawed |
1/2 cup diced carrot |
1/2 cup frozen sweet peas |
1 tomato, seeded and diced |
1/3 cup sliced pimiento-stuffed olives |
1/4 cup sliced green onions |
1/4 cup roasted red bell pepper, cut into strips |
3 lemons, cut into wedges |
Directions:
1. Preheat oven to 400°. Sauté mushrooms in 2 tablespoons olive oil over medium-high heat 2 to 3 minutes or until soft and light brown; set aside.
2. Heat remaining oil in a paella pan or 12-inch ovenproof skillet, and sauté garlic, onion, and peppers 8 minutes or until soft. Add rice, saffron, and salt, and stir until rice is coated with oil. Add broth, and bring mixture to a boil.
3. Cover pan with aluminum foil, and bake at 400° for 8 minutes. Stir in reserved mushrooms, artichoke hearts, and next 3 ingredients; cover and bake 8 minutes more. Remove foil, and bake 8 to 12 minutes more or until heated through. Remove from oven, and top with olives, green onions, roasted pepper, and lemon wedges.
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