Catalan Rice

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Servings: 6 Difficulty: Advanced
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A vibrant saffron-infused rice dish with chorizo, squid, and toasted nuts
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This Catalan Rice is a vibrant and aromatic one-pot meal that brings the flavors of the Mediterranean coast to your kitchen. The dish features long-grained rice cooked in rich fish stock, infused with golden saffron threads and dry white wine for deep, complex flavor. Smoky chorizo and tender squid provide a savory contrast, while toasted almonds and pine nuts add a delightful crunch. It’s a hearty, satisfying main that feels special yet is approachable enough for a weeknight dinner. Serve it family-style for a communal meal that celebrates fresh ingredients and bold seasoning.

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Catalan Rice

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 425.2

Description

This Catalan Rice is a vibrant and aromatic one-pot meal that brings the flavors of the Mediterranean coast to your kitchen. The dish features long-grained rice cooked in rich fish stock, infused with golden saffron threads and dry white wine for deep, complex flavor. Smoky chorizo and tender squid provide a savory contrast, while toasted almonds and pine nuts add a delightful crunch. It&# 226;€™s a hearty, satisfying main that feels special yet is approachable enough for a weeknight dinner. Serve it family-style for a communal meal that celebrates fresh ingredients and bold seasoning.

Ingredients

Directions

  1. Clean the squid, removing the quill and innards, then cut the body sacs into rings and halve the tentacles.
  2. In a small saucepan, bring the fish stock to a bare simmer and keep warm over low heat.
  3. Crush the saffron threads and combine them with the dry white wine in a small bowl to steep.
  4. In a large flameproof casserole or paella pan, heat the lard over moderately high heat.
  5. Add the chorizo and sauté, turning frequently, until browned and fragrant.
  6. Add the onion, bell peppers, tomatoes, and squid to the pan.
  7. Cook the mixture over moderate heat, stirring occasionally, for about 15 minutes until the vegetables soften.
  8. Stir in the rice and cook for 1 minute, ensuring the grains are well-coated with fat.
  9. Mix in the blanched almonds, pine nuts, minced garlic, saffron-wine mixture, and artichoke hearts.
  10. Ladle in enough warm fish stock to just cover the rice mixture.
  11. Bring the liquid to a boil, then cover and reduce heat to simmer for 20 minutes.
  12. Arrange the clams on top of the rice, add the peas, and continue simmering covered for 10-15 minutes.
  13. Cook until the rice is tender and the clams have opened.
  14. Discard any clams that remain closed after cooking.
  15. Garnish with julienned pimientos and fresh parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 425.2kcal
% Daily Value *
Total Fat 28.5g44%
Saturated Fat 10.3g52%
Cholesterol 75.0mg25%
Sodium 83.1mg4%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 34.5g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: catalan, rice, seafood, squid, chorizo, saffron, paella, mediterranean, spanish, white wine, pine nuts, almonds, fish stock, garlic, one-pot, main course, clams, artichoke, peas, comfort food
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