1 Review

Mountain Rice with Wild Mushrooms, Asparagus and Butifarra Recipe

Receta de Arroz de Montaña con Setas Silvestres, Espárragos y Butifarra

1 hour, 30 minutes

4 servings

The foundation of this dish is short grained paella rice from Valencia which absorbs flavor while the grains remain firm and separate from each other. This Catalan recipe features mild butifarra sausage, fresh asparagus and boletus mushrooms. Simple, yet delicious!



Nutritional Facts

Calories 507;
Total Fat 27.7 gr (36%);
Saturated Fat 6.9 gr (35%);
Cholesterol 56 mg (19%);
Sodium 1339 mg (58%);
Total Carbohydrates 37.9 gr (14%);
Fiber 2.8 gr (10%);
Sugars 4.4 gr;
Protein 17.8 gr;
Vitamin D 1021%;
Calcium 5%;
Iron 33%;
Potassium 14%;

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

How To Cook


Bend asparagus to snap off woody ends. Discard ends and cut asparagus diagonally into 2-inch pieces. In a 13-inch paella pan, add ½ cup of water and boil asparagus over high heat for 1 minute or until bright green. Strain asparagus and run under very cold water to stop the cooking.


Wipe and dry the paella pan and heat 2 tbsp of the olive oil. Add the butifarra and cook for 4-5 minutes over medium heat, turning occasionally until golden brown on both sides. Remove to a plate lined with paper towels. If using the chicken liver, add it to the same pan and sauté over low heat until no longer pink, adding a little more olive oil if necessary to keep from browning. Remove from pan and mash with a fork into a fine paste. Set aside with the butifarra.


Finely dice two of the garlic cloves and add with the onions to the pan. Season with a ½ tsp salt and sauté over medium heat until onions are translucent, about 5 minutes. Add mushrooms and continue cooking over medium heat, stirring frequently for 3-4 minutes. Stir in white wine and simmer until liquid is reduced by half.


Preheat oven to 350°F.

Add sliced butifarra, chicken liver (if using), asparagus, tomate frito, rice, chicken stock, thyme, rosemary and bay leaves to the paella pan. Stir well to combine, season to taste with salt and pepper and continue simmering for 5 minutes.


Remove pan from heat and arrange remaining garlic cloves on top of the rice mixture. Cover tightly with foil and place in preheated oven for 40-45 minutes. After 30 minutes, check the rice and add more liquid if needed. When rice is just tender, remove from oven and let it rest, covered for 10 minutes. Remove foil and garnish with rosemary sprig or thyme sprigs.

Serve hot with a crisp green salad, crusty bread and a Spanish white or rosé wine.

Ratings and Reviews


1 Reviews

This tastes just like the mountain rice I had in Spain - without having to fly there to enjoy it.

June 2022