Recipe - Catalan Rice

2 One half cup Fish stock
One fourth teaspoon Saffron threads
One fourth cup Dry white wine
6 tablespoon Lard
One half pound Chorizo, cut into 1/4inch s
lices
1 One half pound Pork loin, in 1inch dice
1 lg Onion, thinly cut or sliced up
2 lg Green bell peppers, julienne
d
2 lg Tomatoes, peeled, seeded, an
d chopped
3 lg Squid
2 cup Longgrained rice
Three fourths cup Blanched almonds
1/3 cup Pine nuts
3 Garlic cloves, minced
1 cup Artichoke hearts, drained (
canned)
18 small Clams or mussels, scrubbed w
ell
One half cup Peas
One fourth cup Pimientos, julienned
2 tablespoon 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 1015 minutes,
or until the rice is just tender and the clams open. Discard any clams that
do not open. Garnish with pimientos and parsley.