Step-by-Step Guide to Make Award-winning Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe.

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is one of the most popular of current trending meals in the world. It is simple, it's fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe:

1. {Take of Extra Virgin Olive Oil from Spain.
2. {Take 275 g of rice.
3. {Make ready of Mixed wild mushrooms.
4. {Get 1 of onion, sliced.
5. {Make ready 1 of red pepper, sliced.
6. {Take 3 of jalapeño chillies, sliced.
7. {Get 5 of garlic cloves, sliced.
8. {Prepare 4 sticks of celery, sliced.
9. {Get 1 of carrot, sliced.
10. {Get 6 of cherry tomatoes, halved.
11. {Prepare leaves of Spinach.
12. {Get 6 of eggs.
13. {Prepare of Fresh coriander, parsley and thyme.
14. {Make ready 1 glass of white wine.
15. {Take of Black pepper.
16. {Take of Salt.

Steps to make Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe:

1. First, carefully wash, dry and slice the mushrooms..
2. In a frying pan, put 3 tablespoons Extra Virgin Olive Oil from Spain. Cook the mushrooms over a medium heat, stirring occasionally and pouring any liquid they give off into a bowl. Once they are soft and golden, season to taste and set aside..
3. In a paella pan, pour 8 tablespoons Extra Virgin Olive Oil from Spain and sauté all the vegetables..
4. When cooked, add the rice and a teaspoon of fresh thyme leaves and fry for 3 minutes until the grains start turning opaque. Add the white wine and boil rapidly to let the alcohol evaporate. Add the mushrooms and the reserved stock and any extra water if necessary..
5. Halfway through the cooking time, slice the tomatoes in half and place on top of the rice..
6. Cook the spinach quickly for a couple of minutes in a frying pan with two tablespoons of Extra Virgin Olive Oil from Spain and set aside..
7. Cook the spinach quickly for a couple of minutes in a frying pan with two tablespoons of Extra Virgin Olive Oil from Spain and set aside..
8. When the rice is ready, use a spoon to make six small indentations in it and crack an egg into each one..
9. Arrange the spinach, coriander and parsley leaves around the eggs. Spray them with Extra Virgin Olive Oil from Spain to make them crispy and delicious..
10. Put the pan in the preheated oven, protecting the handles with silver foil so the heat doesn’t damage them..

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