I’m always a bit in awe of people who have not one blog but two so I tip my hat to you, Olga. Of course I would tip it to you anyway for this incredibly delicious challenge.
The challenge date was, of course, August 14th, but I was having some issues and couldn’t post.
I’ll get right to it. This is just delicious. From start to finish it was a lovely recipe to make that was actually surprisingly quick (considering some of the Daring Bakers’ challenges take … like … four days!).
Without question my favourite part of the recipe was the sofregit, which was a thick, almost paste-like mixture of tomatoes, onions, mushrooms and garlic, used to enhance and flavour the rice. I loved the sofregit so much I ended up spreading some of it on bread and just eating it that way!
I loved cooking the rice in the rich liquid consisting of some white wine, water (you could have also used fish stock) and a bit of the sofregit. The cuttlefish was delicious in this dish and the artichokes and mushrooms were also very good (confession: I used artichokes canned in water.).
The only element of the challenge I didn’t make was the allioli, which is a thick, custard-like sauce meant to accompany the dish. I really wanted to make the traditional allioli, which would have required a mortar and pestle. I don’t have those. Yet.
I could go on and on, but I won’t. I really hope you try this recipe out as it’s scrumptious.
Thank you so much for broadening our horizons, Olga!
If you’re interested in the recipe, you can find it here.