Very good to all! Today I come with a recipe that I’ve been wanting to try to prepare at home for a long time: oven-baked rice with organic artichokes.

Since I live in Valencia I have become even more fond of elaborate and homemade rice dishes. Of those facts with much love. So taking advantage of the fact that a few days ago I received some artichokes in the organic box from the online vegetable store El Puente Viejo, I decided to prepare for the first time a baked rice with artichokes.


400 gr of rice for paellas
500 ml of water or broth
400 gr of crushed natural tomato
2 onions< br> 4 artichokes
2 small red peppers
2 garlic cloves
1 large potato
4 mushrooms
Olive oil
Sweet paprika

Step by Step

  1. If you are going to use canned artichokes, go directly to step 3. The first step will be peel the artichokes. If you don’t know how to do it, above I’ll explain how, step by step.
  2. We continue to bring a pot with plenty of water. Introduce the artichokes inside and cook them for about 10 minutes. When they are ready, turn off the heat and leave them in the water.
  3. We will start by greasing the base of the paella pan with a splash of olive oil (remember, whatever you use for cooking, it has to be suitable for the oven ).
  4. Turn on medium heat.
  5. When the oil is hot, add the two garlic cloves cut in half and toast them.
  6. Meanwhile, chop the two onions and, when the garlic is ready, add it to the paella pan.
    We put the artichokes to cook and sauté the garlic and onions .

    We cook the artichokes and sauté the garlic and onions.

  7. Sauté and, when golden and slightly transparent, add the pepper cut into strips.
  8. Sauté for 5-8 minutes and add the mushrooms cut into slices.
    We sauté the mushrooms and the red pepper.

    We sauté the mushrooms and the red pepper.

  9. We measure 500 ml of water (or broth) and 400 ml of crushed natural tomato. Remember that depending on the type of rice, you may need a little more water.
  10. When the sautéed is ready, add the water and the tomato sauce.
  11. < li>Next, we also add half a teaspoon of sweet paprika, a spoonful of saffron, salt to taste and a pinch of rosemary.

  12. Stir very well and leave to cook for 10 minutes at a gentle boil.
    Add the water, tomato sauce and spices to the paella pan.

    Add the water, tomato sauce and spices to the paellera.

  13. Later, add the 400 grams of rice and mix well, distributing all the rice in the paellera.
  14. We keep it for 8 minutes over low heat.
  15. Let’s go, meanwhile, pre-heating the oven to about 180 degrees, lit from above and below.
    Add the rice and distribute it throughout the paella pan.

    Add the rice and spread throughout the paella pan.< /p>

  16. Turn off the heat in the paella pan and place the finely sliced potatoes and the artichokes cut in half on top. You can get creative with the design.
  17. I added a very thin splash on top of each of the potatoes, so that they cook well in the oven, but this is optional.
  18. Now we put the paella in the oven. It is important that you make sure that the paella still has enough water/broth for the grain of rice and potato to cook properly. If you see that he has consumed a lot and is still  very hard, you can add a little more, but it is important not to overdo it.

    Add the potatoes and artichokes.

    Add the potatoes and artichokes.

  19. Bake the rice until the water is consumed, the grain is ready and the potato is well baked. It is important that you control it so that it does not end up being stale / raw.
  20. And that’s it! Serve it hot.
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