Taking advantage of the fact that these weeks we have been able to collect some mushrooms, I have prepared this rich and complete rice with chanterelles. And what of itinerary It is because in addition to chanterelles it has sausages, pork rib end, zucchini and onion, so it does not lack anything. If you don't have fresh mushrooms You can use packaged mushrooms, although it is clear that they will always be better if they are freshly picked.

We can finish this rice in two ways, either on the fire or half the cooking time on the fire and the other half in the oven. If you are going to put it in the oven, be careful to do it in a clay container or oven-safe paella pan.

Rice with chanterelles

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Take advantage of the mushroom season to prepare this complete rice.

Barbara Gonzalo

Kitchen: Spanish, International
Recipe type: Rice dishes
Rations: 3

Preparation time: 15M
Cooking time: 30M
Total time: 45M

Ingredients

250 gr. of níscalos (rovellón, slatasang)
200 gr. grams of pork rib tip
3 fresh sausages
250 gr. of rice
1/2 zucchini
1 / 2 cebolla
3 tablespoons of tomato sauce
2 cloves of garlic
parsley
Oil
Salt
1 saffron powdered sachet
500 gr. of water

Music

Pour a little olive oil in a pan and fry the rib tip, salted to taste, and the sausages. Once golden, remove from heat and reserve.
Chop the onion and zucchini very finely and fry in the same pan that we used for the meat.
When the onion is transparent add the fried tomato, a pinch of salt and cook for a few minutes.
Clean the chanterelles and cut them into medium pieces while the vegetables are being cooked.
Add the chanterelles to the pan, along with the finely chopped garlic and parsley and let them cook for 2 or 3 minutes with the sauce.
Add the rib tip and the sausages.
Add the rice and the saffron powder sachet, stir for a couple of minutes so that the rice takes on flavor.
Add the water and raise the heat to a boil.
Cook over medium heat for about 20 minutes. If you want you can let it cook over the fire for 10 minutes and put it in the oven preheated at 250ºC for 10 more minutes.
Let stand 5 minutes, serve and enjoy.