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Catalan Rice

 

27

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 ½ cups fish stock
¼ teaspoon saffron threads
*
¼ cup white wine
dry
*
6 tablespoons lard
½ pound chorizo sausage
cut into 1/4inch slices
1 ½ pounds pork tenderloin
diced
1 large onions
thinly sliced
2 large green bell peppers
julienned
2 large tomatoes
peeled, seeded, and chopped
3 large squid
*
2 cups long grain rice
¾ cup almonds
blanched
*
cup pine nuts
3 x cloves
minced
*
1 cup artichoke hearts
drained
*
18 small clams
or mussels, scrubbed well
*
½ cup green peas
¼ cup pimentos
julienned
2 tablespoons parsley leaves
fresh, minced

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 490g (17.3 oz)
Amount per Serving
Calories 82144% of calories from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 1009mg 42%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 15%
Sugars g
Protein 100g
Vitamin A 23% Vitamin C 109%
Calcium 9% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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