Catalan Rice
| Yield: | 6 Servings |
| Categories: | Seafood, Casseroles |
| 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 |
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