Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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Arroz blanco is a typical Spanish dish made from short grain rice, garlic, water or stock and usually served as a side dish. In the Basque country, clams or cockles are added to the arroz blanco to make a delicious seafood style rice, typically served as a starter. In this recipe, I keep the simplicity of cooking a classic arroz blanco but I take the rice to another level by using some meaty girolle or chanterelle mushrooms, paired with some sweet clams. If you cannot get hold of any girolles, any type of wild mushroom will work well, even chesnut or Portobello mushrooms.