*  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" slices
   1 1/2   lb           Pork loin -- in 1" dice
   1       lg           Onion -- thinly sliced
   2       lg           Green bell peppers -- julienned
   2       lg           Tomatoes -- peeled, seeded, and
                        -chopped
   3       lg           Squid
   2       c            Long-grained rice
     3/4   c            Blanched almonds
     1/3   c            Pine nuts
   3       cl           Garlic -- minced
   1       c            Artichoke hearts -- drained
                        -(canned)
  18       sm           Clams or mussels -- scrubbed
                        -well
     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.
 

                   - - - - - - - - - - - - - - - - - -