Soupy rice with mushrooms and jumbo shrimp

This was really great.  Taken from Seasonal Spanish Food.  Heat 5 tbsp olive oil over med high.  Cook 2 large minced garlic cloves.  Then add 14 oz can tomatoes and cook until reduced.  Chop 8 oz mushrooms (remove gills from large ones).  Slice 3/4 inch thick.  Cut 4 large pork sausages into 3/4 inch slices.  Add mushrooms and sausages into cooked mixture and cook 3 more minutes.  Turn up heat and add 1/4 cup rice (calasparra or risotto).  Stir, then pour in 6 tbsp white wine.  Cook alcohol off.   Add 1 quart chicken stock (we added less so ours was less soupy).  Simmer 18-20 min.  We sauted the shrimp separately and served on top of the rice.  Sprinkle with parsley (which we forgot again!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A different recipe for tortilla espanola.  Less rich, more potatoey than the last one.  Slice 2 1/2 pounds potatoes and 1 onion 1/8 inch thick.  Toss with olive oil. Season with salt and pepper. Layer in 8x13 pan and bake at 350 degrees for 45 minutes.  Whisk 4 eggs.  Add potatoes and onions and let sit for 10 minutes.  Heat 1 tbsp olive oil in pan over high heat.  Add potato mixture, pressing down.  Reduce heat to med high and cook until starting to brown.  Flip (like the other recipe) and cook another 3-4 minutes.  Let rest 5 minutes.