===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-19-27 (21 19)             Number: 395
From: MOUNTAIN MAMA #11 @5211*2    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Re: Artichokes 7/10            Conf: (37) Home Cooki
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MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Catalan Rice
 Categories: Fish, Casseroles
   Servings: 6

  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 slices
  1 1/2 lb Pork loin, in 1-inch dice
      1 lg Onion, thinly sliced
      2 lg Green bell peppers, julienned
      2 lg Tomatoes, peeled, seeded, 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
    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.

  This is a recipe by Eliz. David, appearing in an article in 1972 by James
  Beard.  It originated on Spain's Costa Brava. "not a true paella, but it is
  quite good."

  a 1972 Gourmet Magazine favorite

MMMMM

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