• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Tiny Urban Kitchen
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
menu icon
go to homepage
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Travel
    • Recipes
    • Michelin
    • Subscribe
    • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipe » Rice

    August 2009 Daring Cooks Challenge: Rice with mushrooms, cuttlefish and artichokes

    Published: Aug 14, 2009 · Modified: Oct 27, 2014 by Jennifer Che

    I'm so excited to have participated in my first Daring Cooks Challenge. August's challenge was hosted by Olga from Olga's Recipes, and the recipe was a Catalan dish: rice with mushrooms, cuttlefish and artichokes. I had been meaning to make paella for some time now (I had even bought saffron!) so this was a perfect opportunity to try it out!

    Modifications
    Instead of using cuttlefish, I used pre-cleaned squid -- partly because Seafood Counter Guy at Whole Foods had never heard of cuttlefish and partly because I saw some pictures of not-cleaned cuttlefish (ink sac and innards and all) and I got REALLY scared.

    I also substituted the fish head stock with chicken broth and a dash of Japanese dashi since I was scared of dealing with fish heads (yes, I know, I'm Chinese - how could I be afraid of some fish heads?)

    Finally, instead of cleaning out 4 fresh artichokes, I bought canned artichokes.

    Over all, this dish was a success! It met the HAF - Husband Approval Factor (actually, my husband's quite a foodie, so this means something. 🙂 The allioli totally made the dish - the pungent raw garlicky essence on the rice really created a zing that made this dish incredible.

    Thanks Olga!

    Ingredients (serves 4):

    • 4 Artichokes
    • 12 Mushrooms (Baby Bellas)
    • 2 Bay leaves
    • 1 glass of white wine
    • ¾ lb cuttlefish
    • Sofregit (click here for recipe)
    • 300 gr (2 cups) Short grain rice
    • Fish stock (use 1 ½ cup of liquid per ½ cup of rice)
    • Saffron threads
    • Allioli (click here for recipe)

    I had never bought or cooked squid before so I was slightly scared when I opened up the package. Yeeks!

    I guess they didn't look too bad. At least they were clean, and quite easy to chop.

    1) Add 1-2 T of olive oil in a pan and saute the squid.

    2) Add a bay leaf, artichokes, and mushroom.
    3) Saute until the artichokes turn golden brown. (since my artichokes came from a can and were already sort of yellow, I just sauteed until the veggies softened a bit ~ 5 minutes)
    4) Add a splash of white wine so that all the solids in the pan get mixed together
    5) Add 2-3 tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit. (I ended up dumping ALL the sofregit that I had made into the pan - it still turned out great!)
    6) Add all the liquids (1 cup wine and 6 cups stock) and bring to a boil
    7) Add all the rice. Let boil for 5 minutes.
    8) Add saffron (I added like 10-20 threads)
    9) Bring to a simmer and let cook for 8 minutes or until "al dente"
    10) Remove pan from heat and let it rest for another few minutes

    Serve with allioli on top.

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

    More Recipe

    • Healthy Quinoa Crackers
    • Miso Eggplant
      Miso Glazed Eggplant -Nasu Dendaku
    • Okra with Chicken
      Pan Charred Okra Stir Fry
    • Taiwanese Pork Stuffed Bitter Melon

    Recent Posts

    • Wing Restaurant by Vicky Cheng May 22, 2023
    • A Weekend in Bergamo Italy - Trip Report May 17, 2023
    • Bryan's Birthday at 8 1/2 Otto e Mezzo Bombana May 10, 2023
    • Godenya Hong Kong May 8, 2023
    • Chung Kee - Lockhart Cooked Food Centre Wan Chai May 6, 2023
    • Fiata Pizza Hong Kong May 3, 2023
    • 48 Hours in Warsaw Poland - Trip Report May 1, 2023
    • A Month in Boston: our first post-Covid Trip April 28, 2023

    Primary Sidebar

    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

    More about me →

    Explore

    • Recipe
    • Restaurant
    • US Travel
    • World Travel

    Popular Posts

    • Wing Restaurant Hong Kong
      Wing Restaurant by Vicky Cheng
    • Hotel Excelsior San Marco Roof Garden Restaurant Bergamo
      A Weekend in Bergamo Italy - Trip Report
    • Otto e Mezzo Bombana
      Bryan's Birthday at 8 1/2 Otto e Mezzo Bombana
    • Godenya Hong Kong
      Godenya Hong Kong

    Recipes

    • Appetizer
    • Snacks
    • Meat
    • Vegetables
    • Soup
    • Salad
    • Seafood
    • Noodles

    Recently Traveled

    • Hong Kong
    • France
    • Belgium
    • Boston
    • California
    • United Kingdom
    • Germany
    • Spain

    Support Us

    Recognition


    Featured on the front page
    of the FOOD Section: 2015

    Best Food Blog Awards:
    Restaurant & Dining 2012

    Footer

    ↑ back to top

    About

    • About Me
    • My Equipment
    • In the Press
    • Project Food Blog
    • Privacy Policy

    Eating Guides!

    Eating & Travel Guides
    Trip Reports
    "Kawaii" (Cute Foods)
    Around the World

    • Pinterest
    • Facebook
    • Instagram
    • Twitter
    • LinkedIn
    • YouTube
    • Mail
    • RSS Feed

    As an Amazon Associate I earn from qualifying purchases.

    Shop at Amazon

    Copyright © 2022 Tiny Urban Kitchen