It’s Daring Cooks time and the August 2009 challenge was hosted by the gracious Olga of Las Cosas de Olga and Olga’s Recipes.
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!
Ciao!
If you’re interested in the recipe, you can find it here.
10 comments
Valérie
It looks fabulous! Looks like your rice came out nice and fluffy (unlike mine, which had a tendency to clump).
If you ever make the allioli the traditional way… make sure you’re well-hydrated and energized. It’s a heck of a workout.
Fresh artichokes were also a workout… I don’t blame you one bit for using canned ones!
Rosa
A delightful dish! You rice has been perfectly cooked!
Cheers,
Rosa
Lauren
Wasn’t this good? Your dish looks delicious! I also used the canned artichokes, and water instead of fish stock too, so don’t worry, I won’t tell =D. Lovely job with this challenge!!
Nazca
No wife of mine will struggle for kitchen equipment!
The sofregit sounds yummy!
Anh
Your paella is wonderful!
Anula
Great looking dish. Yes, sofregit was the best part of this month’s challene for me too – so many ways to use it
I made the aioli and I think that it completed the dish – though it was a HARD job. Cheers 
Simone (junglefrog)
Your dish looks delicious! I too loved the sofregit and you should really try to make the aioli once you have a pestle and mortar as I thought it was also one of the best ingredients of this challenge!
Simona
Beautiful dish!
Lizzie
Allioli is garlicky mayonnaise, no? I can’t imagine making that in a pestle and mortar… it’d take forever! Lovely pictures.
rose
As always, beautifully done! I didn’t make the allioli either – I am craving a mortar & pestle, so I will be getting right to it shortly
Great job on the challenge!