1 cup short-grained white rice (Bamba preferred, Arborio or Calrose also work)

½ lb mushrooms (I prefer Chantarelle, Shiitake or Oyster), sliced

½ can artichoke hearts in water or brine, quartered

1 roasted red bell pepper, sliced

1 small onion, ½ chopped, ½ quartered

2 cloves of garlic, chopped

1 tsp Smoked Pimenton

Big pinch of pepper flakes

2 cups hot water, mixed with 2 TBSP, Local Spicery Bada Bing Bouillon

1 ½ TBSP Local Spicery XiMiTXURRi Basque Seasoning

½ gram Saffron

1 bay leaf

About a dozen asparagus spears, cut into 1” sections

½ cup Spanish olives, pitted and sliced

Lemon wedges and Italian parsley for finishing


Crumble Saffron in your hands into warm veggie broth.  Set aside.

Sauté chopped onion and garlic in a hot cast iron skillet until translucent.  Add smoked pimenton, chile flakes, and Basque seasoning.  Cook until spices start to release their aroma.  Add rice, then saffron broth and bay leaf.  Bring to a simmer, then cover and simmer, covered, over low heat for approximately 20 minutes (when the rice is soft to al dente in your mouth).  Do not stir.  Remove from heat and allow to sit for up to 10 minutes.

In another sauté pan, sauté the quartered onion and asparagus until asparagus is soft, onion is translucent.  Add mushrooms, quartered artichoke hearts, olives, and roasted bell pepper.  Cook until mushrooms are soft, about 5 minutes.  You might want to add some liquid (water, additional veggie broth, or dry white wine) to descale the pan and lightly steam ingredients. Transfer contents to skillet containing rice.  Sprinkle with chopped parsley, and squeeze fresh lemon juice on top.


Watch the YouTube cooking demonstration here: