Catalan Rice
Submitted by gemadawn
Saffron-scented rice loaded with chorizo, pork, squid, and clams, studded with almonds, pine nuts, and artichoke hearts. A Catalan spin on paella that feeds a hungry table of six.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minSomewhere between a paella and a rustic casserole, this Catalan rice is the kind of one-pot feast that makes a whole table go quiet with the first bite.
Chorizo and diced pork tenderloin get a hard sear in lard (yes, lard, this is old-school Catalan cooking), then squid rings, bell peppers, tomatoes, and onions join the party for a slow simmer that builds layers of flavor.
Saffron blooms in dry white wine before getting stirred into the rice along with blanched almonds, pine nuts, and artichoke hearts. Clams nestle into the top and steam open while the rice drinks up every drop of fish stock.
Green peas and pimiento strips finish it off with color that pops.
Chef Tips
- Crush the saffron and let it steep in the wine while you brown the meats. That extra time deepens the color and flavor.
- Resist the urge to stir once the rice is simmering. Let it develop a slightly crusty bottom, the socarrat, which is the best part.
- Scrub your clams well and discard any that don’t close when tapped before cooking. After cooking, toss any that stayed shut.
Ingredients
Directions
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.
Sauté 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 to 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.
Comments
