ELIZABETH DAVID’S CATALAN RICE (for six to eight)

This recipe appeared in a 1972 Gourmet Magazine article written by James Beard. He points out that the recipe – a version of paella – originated in Spain’s Costa Brava, not far from Barcelona. “It is not a true paella,” he notes, “but it is quite good.”

2 to 2-1/2 cups commercial or homemade fish stock (white fish preferred), clam stock (bottled clam juice can be substituted) or chicken broth

¼ teaspoon saffron threads

¼ cup dry white wine

6 tablespoons lard

½ pound chorizo, cut into ¼ inch thick slices

1-1/2 pounds boneless pork loin, cut into 1 inch pieces

1 large onion, slice thin

2 large green bell peppers, cut into thin strips

2 large tomatoes (about 1-1/2 pounds), peeled, seeded and chopped

3 large squid, cleaned, the body sacs cut into rings, and the tentacles halved

2 cups long grain rice

¾ cup blanched whole almonds

1/3 cup pine nuts

3 garlic cloves, minced

1 package (9 ounces) thawed frozen artichoke hearts or 1 cup drained canned

18 small clams or mussels, scrubbed well

½ cup fresh or thawed frozen peas

¼ cup pimientos, cut into julienne strips

2 tablespoons minced fresh parsley leaves

 

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1.In a small saucepan bring the stock to a bare simmer. In a mortar with a pestle crush the saffron and in a small bowl combine with the wine.

2. In a flameproof casserole or paella pan heat the lard over moderately high heat until it is jot but not smoking and in it saute the chorizo and the pork, turning them, until they are browned. Add the onion, the bell peppers, the tomatoes and the squid and cook the mixture over moderate heat, stirring, for 15 minutes.

3. Stir in the rice and cook the mixture stirring, for 1 minute. Stir in the almonds, the pine nuts, the garlic, the saffron mixture and the artichoke hearts and ladle in enough of the stock, heated, to just cover the rice mixture. Bring the rice mixture to a boil and simmer it, covered, for 20 minutes.

4. Arrange the clams in the rice, add the peas and simmer the mixture for 10 to 15 minutes, or until the rice is just tender. (Discard any unopened clams.) Garnish the rice with the pimientos and the parsley.

 

from Gourmet Magazine, originally printed in 1972, reprinted in January, 1991