Saturday, December 10, 2005

Arroz a la Catalaña

arroz a la catalanaArroz a la Catalana Recipe

1 young chicken
1 cup fresh medium-sized squid
2 cups cubed pork
1 small can tomato paste
1 cup olive oil
2 Chorizos de Bilbao
4 large shrimps
3 cups fresh clams
3 cups rice
2 onions
1 small head garlic
¼ cup rum
1 cup drained, canned peas
Salt and pepper to taste

Brown the chicken, squid, pork in oil. Steam the clams to open the shells. Simmer the shrimps in rum for 10 minutes, then cut them (with the shell) crosswise about 1 inch in length. Set aside.

In a deep frying pan, pour ½ cup of olive oil. Add the garlic and fry until golden brown. Add the onions and then the rice (washed and drained). Stir mixture in oil about 2 minutes before adding the tomato paste and salt and pepper to taste. Add water in which the clams have been steamed and enough water to make 6 cups (more if the rice is not of a fresh harvest). Bring to a boil, covered, then allow to simmer a few minutes. Add the fried chicken, squid, pork, shrimps, and chorizo. Cover and continue simmering until rice is tender. Add peas. Turn off heat. Arrange clams in their shell on the rice mixture and cover well about 10 minutes before serving hot.

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