| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Spanish, Pork |
6 |
Servings |
INGREDIENTS
| 7 |
tb |
Good olive oil |
| 3 |
md |
Green peppers, chopped |
| 3 |
|
Cloves garlic, peeled and minced |
| 3 |
|
Tomatoes, peeled and chopped |
| 8 |
|
Young, tender artichokes, chopped |
| 1 |
lb |
Rice |
|
|
Saffron |
|
|
Sweet (Spanish) paprika |
| 1 |
|
Qt. water |
| 1 |
lb |
Pork, diced |
INSTRUCTIONS
Salt Heat the oil in a large skillet and fry the peppers lightly and
quickly to avoid burning them. Set them aside. In the same oil, fry the
rice. Continue cooking, without stirring, until the rice is half done, then
reduce the heat and cook slowly until finished. This rice should be cooked,
dry and have the grains separate (rather than stuck together).
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