Yield: 6 servings
|2½ cup||Fish stock|
|¼ teaspoon||Saffron threads|
|¼ cup||Dry white wine|
|½ pounds||Chorizo, cut into 1/4-inch s ices|
|1½ pounds||Pork loin, in 1-inch dice|
|1 large||Onion, thinly sliced|
|2 larges||Green bell peppers, julienne|
|2 larges||Tomatoes, peeled, seeded, an chopped|
|2 cups||Long-grained rice|
|¾ cup||Blanched almonds|
|⅓ cup||Pine nuts|
|3||Garlic cloves, minced|
|1 cup||Artichoke hearts, drained ( anned)|
|18 smalls||Clams or mussels, scrubbed w ll|
|¼ cup||Pimientos, julienned|
|2 tablespoons||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 Mag. favorite