• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese

Tiny Urban Kitchen

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
  • ×
    • Ecriture Hong Kong
      Unexpectedly Closed: Écriture Hong Kong (2 Michelin Stars)
    • 凹糟管 Aozao Restaurant
      Aozao Guan 凹糟館 - Modern Yunnan Cuisine in Kunming, China
    • Kunming China
      Two Days in Kunming Yunnan China
    • Xishuangbanna Yunnan China
      Xishuangbanna: Hani Minority Food
    • Gaozhuang Night Market Xishuangbanna 告莊夜市
    • Xishuangbanna Yunnan China
      Xishuangbanna - Dai Cuisine & Culture
    • Restaurant 摩 Mora, Hong Kong - Vicky Lau
      Restaurant Mora 摩 Hong Kong by Vicky Lau
    • Guilin Yangshuo China
      Guilin Yangshuo Food + Lodging Report
    • Guilin Yangshuo China
      Guilin & Yangshuo China Trip Report
    • Hangzhou West Lake China
      Hangzhou China Trip Report
    • Wild Mushroom Hot Pot Yunnan
      Poisonous(?) Mushroom Hot Pot in Yunnan
    • jian Shui Yunnan China
      Foreigners Navigating Post-Pandemic Travel in China During Chinese New Year
    Home » Recipe » Rice

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

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

    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

    • Unexpectedly Closed: Écriture Hong Kong (2 Michelin Stars) October 10, 2023
    • Aozao Guan 凹糟館 - Modern Yunnan Cuisine in Kunming, China October 8, 2023
    • Two Days in Kunming Yunnan China October 7, 2023
    • Xishuangbanna: Hani Minority Food September 10, 2023
    • Gaozhuang Night Market Xishuangbanna 告莊夜市 September 7, 2023
    • Xishuangbanna - Dai Cuisine & Culture September 4, 2023
    • Restaurant Mora 摩 Hong Kong by Vicky Lau August 31, 2023
    • Guilin Yangshuo Food + Lodging Report August 26, 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 →

    logo
    Food Advertisements by

    Explore

    • Recipe
    • Restaurant
    • US Travel
    • World Travel

    Popular Posts

    • jian Shui Yunnan China
      Jian Shui Yunnan Trip Report
    • Jen's Top Restaurants to visit in Boston - 2023 Update
    • I'm Featured in the South China Morning Post! (SCMP)
    • Restaurant Table Paris France
      Restaurant Table Bruno Verjus Paris

    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
    logo
    Food Advertisements by

    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