Recipe of Favorite 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, it is John, welcome to my recipe site. Today, we're going to make a special dish, rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is one of the most well liked of current trending foods on earth. It's enjoyed by millions every day. It's easy, it is quick, it tastes delicious. They are nice and they look wonderful. Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is something that I have loved my whole life.

To begin with this particular recipe, we must 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 can achieve it.

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

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