Rice with vegetables, eggs and Olive Oil

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe

First, carefully wash, dry and slice the mushrooms.
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.
In a paella pan, pour 8 tablespoons Extra Virgin Olive Oil from Spain and sauté all the vegetables.
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.
Halfway through the cooking time, slice the tomatoes in half and place on top of the rice.
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.
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.
When the rice is ready, use a spoon to make six small indentations in it and crack an egg into each one.
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.
Put the pan in the preheated oven, protecting the handles with silver foil so the heat doesn’t damage them.