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November 2018

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Catalan Rice Recipe

Catalan Rice recipe and other pork loin recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Catalan Rice recipe  PDF


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 lg Green bell peppers, julienne
d 2 lg Tomatoes, peeled, seeded, an
d 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 w
ell 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 mi ture over moderate heat, stirring, for 15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in
almonds, pine nuts, garlic, saffron mi ture, and artichoke hearts. Ladle in enough stock to just cover the rice mi ture. 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.

Catalan Rice recipe and other pork loin recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
697 people have voted
Last Reviewed on 2018-11-21



Wednesday, Nov 21 2018 Download & Print Catalan Rice recipe  PDF   Pork Loin recipes RSS   New

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