Catalan paella rice


2 1/2 cup fish stock
1/4 tsp saffron threads
1/4 cup dry white wine
6 tbsp lard
1/2 lb chorizo, cut into 1/4″ pieces
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 cleaned cut into rings
2 cup long-grained rice
3/4 cup blanched almonds
1/3 cup pine nuts
3 garlic cloves, minced
1 cup artichoke hearts, drained
18 sm clams or mussels, scrubbed
1/2 cup peas
1/4 cup pimientos, julienned
2 tbsp fresh parsley, minced

How to prepare

In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a casserole or paella pan, heat the lard over moderately high heat. Saut

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