Creamy Rice With Mushrooms, Artichokes And Shrimp (Arroz Con Setas, Alcachofas, Y Camaron)

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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 of chopped Portobello mushrooms

1 Bay leaf

1/2 teaspoon kosher salt

pinch ground cumin

pinch dried oregano

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


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.)


4 large cloves garlic, peeled

pinch of salt

few drops fresh lemon juice

extra-virgin olive oil (Spanish preferred but not essential.)

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