Creamy Rice with Mushrooms, Artichokes, and Shrimp
Recipe type: Main
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Heavily adapted from José Andrés.
  • 2 tablespoons olive oil
  • 5 big red ripe tomatoes (about 3.5 to 4 pounds/1.6 to 1.8 k), chopped
  • 2 small onions, chopped
  • 1 green pepper, chopped
  • 4 or 5 garlic cloves, chopped
  • 1 cup chopped Portobello mushrooms
  • 1 Bay leaf
  • 1/2 teaspoon kosher salt
  • pinch ground cumin
  • pinch dried oregano
  • 2 tablespoons olive oil
  • 4 artichokes, cleaned and cut into eighths (You can use jarred or frozen if fresh are not available.)
  • 12 Portobello or button mushrooms, cleaned and quartered
  • 2 bay leaves
  • 1 cup (240 ml) dry white wine
  • Sofregit (see recipe below)
  • 2 cups (300 g) short grain rice (Recommend Valencia, Calasparra or Montsant, though arborio rice will also work.)
  • 6 cups (1.4 liters) shrimp broth or water (Put the shrimp peels in a small sauce pan, add water, bring to boil and cook for about 15 minutes. Strain. Voile, you have shrimp broth.)
  • pinch of saffron threads (You may substitute turmeric or yellow coloring powder.)
  • 1 pound shrimp, shelled and deveined (The recipe calls for cuttlefish or squid.)
  • Allioli (see recipe below)
  • 4 large cloves garlic, peeled
  • pinch of salt
  • few drops fresh lemon juice
  • extra-virgin olive oil (Spanish preferred but not essential.)
Sofregit Preparation
Creamy Rice with Mushrooms, Artichokes, and Shrimp, Soffregit - Andrea Meyers
  1. Put all the ingredients together in a large frying pan and sauté slowly until all vegetables are soft.
  2. Taste and add salt if needed.
Rice Preparation
  1. Add the olive oil to the paella/frying pan and warm over medium heat. Add the artichokes, mushrooms, and bay leaf. Sauté until the artichokes turn golden.
  2. Add the white wine to deglaze the pan. Add two or three tablespoons of the prepared sofregit and stir.
  3. Add all of the shrimp broth or water and bring to a hard boil. Add all the rice, pouring it around the pan to evenly distribute it. Bring back to a boil and cook for 5 minutes. Do not stir.
  4. Add a hearty pinch of saffron threads and stir to distribute. Reduce heat to low and simmer for 8 more minutes. Do not stir.
  5. About 5 minutes before the rice is finished, lay the shrimp around the pan, pushing them down into the liquid so they will cook.
  6. Remove pan from heat and let stand a few minutes.
  7. Serve with allioli and sofregit on the side.
Saffron - Andrea Meyers
Allioli Preparation
  1. Add the salt to the bottom of the mortar and then add the garlic cloves. Using the pestle, mash the garlic cloves to a smooth paste.
  2. Add the lemon juice and continue to mash.
  3. Add the olive oil slowly, drop by drop, while you continue to mash the garlic. Keep turning the pestle in a slow, circular motion. Make sure the paste soaks up the oil.
  4. Keep adding until you have the consistency of a very thick mayonnaise. This will take about 20 minutes.
More Information

large frying pan
2 quart sauce pan
paella pan (I used a 15-inch/38 cm paella pan, but you may also use a regular pan that size.)
mortar and pestle
Recipe by Andrea Meyers at