Catalan Rice
Yield: 6 Servings
2 1/2 c Fish Stock
1/4 t Saffron Threads
1/4 c Dry White Wine
6 T Lard
1/2 lb Chorizo, Sliced 1/4"
1 1/2 lb Pork Loin, 1" Cubes
1 Onion, Thinly Sliced
2 Bell Peppers, Julienned
2 Tomatoes, Peeled, Seeded
3 Large 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
18 Clams Or Mussels, Scrubbed
1/2 c Peas
1/4 c Pimientos, Julienned
2 T 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
60
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 -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.