Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Fish stock 3 lg Squid
1/4 ts Saffron threads 2 c Long-grained rice
1/4 c Dry white wine 3/4 c Blanched almonds
6 tb Lard 1/3 c Pine nuts
1/2 lb Chorizo, cut into 1/4-inch s 3 Garlic cloves, minced
-ices 1 c Artichoke hearts, drained (
1 1/2 lb Pork loin, in 1-inch dice -anned)
1 lg Onion, thinly sliced 18 sm Clams or mussels, scrubbed w
2 lg Green bell peppers, julienne -ll
- 1/2 c Peas
2 lg Tomatoes, peeled, seeded, an 1/4 c Pimientos, julienned
- chopped 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 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

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