Catalan rice
CATALAN RICE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
- - - - - - - - - - - - - - - - - -
|
