Whole Rice Paella with Grasshoppers and Milk Cup Mushrooms

Serves: 4 Persons
Preparation time: 90 minutes
Cooking time: 90 minutes
Techniques: Boiling, sautéing


  1. Make the vegetable stock.
  2. Cook the whole artichokes. Peel and empty reserving the heart with part of the stem. Cut into quarters.
  3. Sauté in the paella the milk caps and reserve. Add the onion, the garlic, the green pepper and the grated tomato to the paella, and sauté all and season.
  4. Sauté the whole rice with the vegetables. Add the dried thyme and the rosemary. Wet with the hot vegetable stock, putting a ñora in the middle, and let it boil gently. Add the milk caps and the beans. Season and cook the whole. The cooking will last 30 minutes.
  5. When there are 5 minutes left, season, add the artichokes and the green beans. The whole rice demands continuous stock, so that it doesn´t burn. Before finishing the cooking.
  6. Once the rice is almost done, let it dry, add a scrap of olive oil in order to obtain the socarrat (golden brown rice stuck to the bottom of the pan), and leave to stand for 10 minutes.
  7. Put the grasshoppers on top in the last moment to get them crispy.

It is possible to substitute the Ñora for any other kind of dried red pepper excepting hot chillies.