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-inch s lices
1 1/2 lb pork loin, in 1-inch dice
1 large onion, thinly sliced
2 large green bell peppers, julienne d
2 large tomatoes, peeled, seeded, an d chop, ped
3 large squid
2 cup long-grained rice
3/4 cup blanched almonds
1/3 cup pine nuts
3 garlic cloves, minced
1 cup artichoke hearts, drained ( canned, )
18 small clams or mussels, scrubbed w ell
1/2 cup peas
1/4 cup pimientos, julienned
2 tbsp fresh parsley, 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. 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.
Servings: 6 servings
Catalan Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
We can read the history of written recipes back into the distant past, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. However, generally, these early records were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to experts is a collection of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into Roman times around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the ancient Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. For the next few years, the powerful families of Wesstern Europe strove to serve the most exotic meals, and consequentially cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe publications were starting to become popular mostly as a result of better eduction, more free time and disposable income. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Catalan Rice recipe.
