Catalan Rice
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 s -lices 1 1/2 lb Pork loin, in 1-inch dice 1 lg Onion, thinly sliced 2 l...
Ingredients
- 21/2 c fish stock
- 1/4tsp saffron threads
- 1/4cup dry white wine
- 6tbsp lard
- 1/2lbchorizo, cut into 1/4-inch s
- 1large onion, thinly sliced
- 2large green bell peppers, julienne
- 2cup long-grained rice
Directions
- 1
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 s -lices 1 1/2 lb Pork loin, in 1
- 2
Cut tentacles in half
- 3
In a small saucepan, bring stock to a bare simmer
- 4
Crush saffron and combine it with wine in a small bowl
- 5
In a flameproof casserole or paella pan, heat the lard over moderately high heat
- 6
Saute the chorizo and pork, turning them until they are browned
- 7
Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes
- 8
Stir in the rice and cook for 1 minute, stirring