Seafood & Artichoke Paella

Adapted from a recipe on Made in Spain by José Andrés

• 1 can 6 - 8 artichoke hearts, cut into eighths
• 6 crimini mushrooms, quartered
• 1 bay leaf
• 70 ml white wine
• 150 g frozen invertebrate medley, defrosted
• 1/2 recipe sofregit (recipe follows)
• 150 g (1 cup) sushi rice
• 3 cups chicken and tomato stock
• 1 healthy pinch of saffron
• 1 recipe allioli (olive oil and garlic sauce, optional)

Cut any large medley pieces into smaller chunks. Cut artichoke hearts into eighths and quarter mushrooms.

In a large paella or saute pan over moderate heat, add a tablespoon of oil and swirl to heat. Add invertebrates, bay leaf, artichoke hearts and mushrooms. Saute until the artichoke hearts turn golden. Deglaze with white wine and add sofregit. Stir thoroughly. Add stock and bring to a boil on high heat. Add rice and return to a boil for 5 minutes¹.

Add saffron and stir in well. Reduce heat to low and simmer for an additional 8 minutes. The rice should be a touch softer than al dente. Remove from heat and let stand before serving for 5 minutes. Serve with allioli.

Notes:

1. Spanish short grain rice is not stirred often as with Italian risottos. Olga recommends not stirring more than twice for any Spanish rice dish, this one included.