| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Catalan |
Seafood, Casseroles |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Fish stock |
| 1/4 |
ts |
Saffron threads |
| 1/4 |
c |
Dry white wine |
| 6 |
tb |
Lard |
| 1/2 |
lb |
Chorizo, cut into 1/4-inch s lices |
| 1 1/2 |
lb |
Pork loin, in 1-inch dice |
| 1 |
lg |
Onion, thinly sliced |
| 2 |
lg |
Green bell peppers, julienne d |
| 2 |
lg |
Tomatoes, peeled, seeded, an d chopped |
| 3 |
lg |
Squid |
| 2 |
c |
Long-grained rice |
| 3/4 |
c |
Blanched almonds |
| 1/3 |
c |
Pine nuts |
| 3 |
|
Garlic cloves, minced |
| 1 |
c |
Artichoke hearts, drained ( canned) |
| 18 |
sm |
Clams or mussels, scrubbed w ell |
| 1/2 |
c |
Peas |
| 1/4 |
c |
Pimientos, julienned |
| 2 |
tb |
Fresh parsley, minced |
INSTRUCTIONS
Clean squid and cut body sacs into rings. Cut tentacles in half.
In a small saucepan, bring stock to a bare simmer. Crush saffron and
combine it with wine in a small bowl. In a flameproof casserole or paella
pan, heat the lard over moderately high heat. Saute the chorizo and pork,
turning them until they are browned. Add the onion, bell peppers,
tomatoes, and squid and cook the mixture over moderate heat, stirring, for
15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in
almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in
enough stock to just cover the rice mixture. Bring to a boil and simmer it,
covered, for 20 minutes.
Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes,
or until the rice is just tender and the clams open. Discard any clams that
do not open. Garnish with pimientos and parsley.
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”