*  Exported from  MasterCook  *
 
                                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.
  
 
 
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