Wednesday, October 14, 2020

Arroz de otoñal (Autumnal rice)

Arroz de otoñal (Autumnal rice)

After the delicacies of spring and the fruit and vegetable explosion of summer, autumn can seem like a sad season, in which the rain arrives and the good tomatoes disappear. However, the season heralds the return of a some fantastic products, ideal for the dishes you crave when it starts to get chilly. (Chilly, of course being a relative term in Tenerife!)

Ingredients:

100 gr chestnut mushrooms 
100 gr shiitake mushrooms 
100 gr oyster mushrooms 
1 small can/jar of roasted red peppers (chopped)
1 chorizo 
2 cups rice 
4 cups meat or vegetable stock 
garlic 
parsley 
saffron 
salt 
extra virgin olive oil

Method:

Put a little extra virgin olive oil in a pan and add some peeled and sliced garlic cloves, the chopped chorizo, roasted peppers and the cleaned and chopped mushrooms. Sauté. In a mortar, crush a little salt, a clove of garlic, a sprig of parsley, and a few threads of saffron.

When the mushrooms are softened, add two cups of rice, stir and add the four cups of stock. Add the mash from the mortar, stir and cook for twenty minutes. Turn off the heat, cover with a kitchen towel and let it rest for five minutes. Serve hot accompanied with a good wine.

El Mercado Municipal de La Laguna con la cocina de otoño: Arroz de otoñal

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