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Ingredientes
- 2 1/2 c. Fish stock
- 1/4 tsp Saffron threads
- 1/4 c. 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 lrg Onion, thinly sliced
- 2 lrg Green bell peppers, julienne d
- 2 lrg Tomatoes, peeled, seeded, an d minced
- 3 lrg Squid
- 2 c. Long-grained rice
- 3/4 c. Blanched almonds
- 1/3 c. Pine nuts
- 3 x Garlic cloves, chopped
- 1 c. Artichoke hearts, liquid removed ( canned)
- 18 sm Clams or possibly mussels, scrubbed w ell
- 1/2 c. Peas
- 1/4 c. Pimientos, julienned
- 2 Tbsp. Fresh parsley, chopped
Direcciones
- 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 possibly paella pan, heat the lard over moderately high heat. Saute/fry the chorizo and pork, turning them till they are browned. Add in the onion, bell peppers, tomatoes, and squid and cook the mix over moderate heat, stirring, for 15 min. Stir in the rice and cook for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron mix, and artichoke hearts. Ladle in sufficient stock to just cover the rice mix. Bring to a boil and simmer it, covered, for 20 min.
- Arrange the clams in the rice, add in the peas, and simmer for 10-15 min, or possibly till the rice is just tender and the clams open. Throw away any clams which don't open. Garnish with pimientos and parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 6 servings | |
| Calories 790 | |
| Calories from Fat 575 | 73% |
| Total Fat 64.68g | 81% |
| Saturated Fat 20.6g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 1014mg | 42% |
| Potassium 1038mg | 30% |
| Total Carbs 15.49g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 5.21g | 3% |
| Protein 36.52g | 58% |
