How To make Catalan Rice
2 1/2 c Fish stock
1/4 ts Saffron threads
1/4 c Dry white wine
6 tb Lard
1/2 lb Chorizo, cut into 1/4-inch s
-lices 1 1/2 lb Pork loin, in 1-inch dice
1 lg Onion, thinly sliced
2 lg Green bell peppers, julienne
-d 2 lg Tomatoes, peeled, seeded, an
-d chopped 3 lg Squid
2 c Long-grained rice
3/4 c Blanched almonds
1/3 c Pine nuts
3 Garlic cloves, minced
1 c Artichoke hearts, drained (
-canned) 18 sm Clams or mussels, scrubbed w
-ell 1/2 c Peas
1/4 c Pimientos, julienned
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.
How To make Catalan Rice's Videos
Healthy Catalan Style Chicken
Simple healthy one pot recipe that’s delicious!
Similar to a chicken ratatouille, this recipe is easy to make. It contains an array of healthy vegetables, so you get a complete meal. The zucchini will turn very soft and form part of the delicious juices, if you prefer them firmer, set them aside and add 5-10 minutes before the end of cooking time. Serve this dish with rice or couscous. Enjoy this farm style Catalan chicken dish today.
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Authentic Catalan Paella
This is a recipe straight from Barcelona. I learned how to make this authentic Paella from a local chef in Spain.
** Click link below for the full article with additional tips and tricks! **
Authentic Catalan Paella
Ingredients:
2 cups rice (short/medium grain)
1/4 cup olive oil
1 cup chopped onion
4 whole garlic cloves
1 cup chopped bell pepper (any or all color)
1 cup crushed or pureed tomatoes (fresh tomatoes is always best)
1/4 cup peas
2 tbsp roughly chopped parsley, plus more for garnish
3 3/4 cups chicken stock (veg stock would work as well)
1/4 cup white wine (cold)
1 tbsp paprika
1/2 tsp turmeric
Pinch of saffron (1 tbsp saffron threads OR 1/2 tsp crushed saffron)
2 bay leaves
salt and pepper to taste
6-8 prawns
6-8 clams
6-8 mussels
2-4 pieces of chicken (dark meat is preferable)
water **only if needed
???? Instructions ????:
Season the chicken with salt, pepper and set aside.
Over medium high heat, add the oil and the whole garlic cloves in a cast iron pan. Fry the garlic for 1 minute and let it infuse the oil.
Add the onions and peppers with a pinch of salt (about 1/4 tsp) **see note 1. Sauté for 3-4 minutes until the onions are translucent.
Push the veggies to the side and add the chicken, skin side down. Fry for 3-4 minutes, until the skin is nicely browned, then flip them over and add 2 tbsp of parsley. Toss and fry for another 2 minutes, then push them aside.
Add the clams to the pan, followed by the cold wine **see note 2. Toss to mix and cook for about 3-4 minutes, until the alcohol cooks off.
Add the mussels, followed by the cold tomatoes right on top **see note 3. Toss to mix.
Add all the spices, paprika, turmeric, bay leaves and saffron. Stir everything well to incorporate and dissolve the spices. Flavor everything in the pan with the spices.
Add the prawns. Toss and cook for about 3 minutes, until the prawns change color. Then push them to the side, making room in the middle.
Add the rice and toss with the spices. Cook the rice for 1-2 minutes until it’s well coated.
Add the peas followed by the stock. **see note 4. Give everything a gentle stir and make sure the rice is on the bottom in an even layer.
Cook on high for 8 minutes, until most of the water evaporates and is below the rice.
Once the water is below the rice, cover the pan tightly (use foil if needed). Lower the heat to low and cook for another 8-10 minutes.
After 10 minutes, uncover and garnish with chopped parsley and lemon wedges.
L'Arroz in un 3 stelle Michelin spagnolo con Paolo Casagrande - Lasarte***
Nel nuovo episodio della serie Italiani a... parleremo di arroz. Per scoprirne i segreti ItaliaSquisita è stata al Lasarte di Barcellona, il ristorante tre stelle Michelin di Martín Berasategui, con alla guida da più di dieci anni lo chef Paolo Casagrande, un cuoco italiano che ha trovato la sua patria gastronomica nella penisola Iberica. Casagrande presenta un Arroz all'astice a confronto con un risotto all'aragosta dalle forti influenze basche, mediterranee e dal Veneto, sua terra d'origine.
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Heart-Warming Lentil & Rice Soup | A Classic Spanish Recipe
EPISODE 666 - How to Make a Classic Spanish Lentil & Rice Soup | Sopa de Lentejas con Arroz Recipe
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Make One of the Best Catalan Dishes! | Easy Catalan 59
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Voleu descobrir perquè la cuina catalana és de les millors del món? Voleu gaudir d'un dels plats més bons que podeu trobar? Heu de cuinar aquesta recepta! Aquest arròs de muntanya és dels plats més bons que hem tastat mai. Mentres el Joan l'editava se li feia la boca aigua en recordar el gust del plat. I no dubteu que breument repetirem i el tornarem a fer! Bon profit!
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Nota: Si els entrevistats fan errors, els corregim en els subtítols entre parèntesis. Si els entrevistats diuen paraules en una altra llengua, apareixeran entre claudàtors o en cursiva.
Note: If the interviewees make mistakes, they will be corrected in the subtitles between brackets. If the interviewees say words in another language, they will appear between square brackets.
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Location: Barcelona
Host/interviewer: Matthew and Sílvia
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#learncatalan #easycatalan #easylanguages
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Aquest vídeo s’ha fet amb el suport del Departament d'Empresa i Treball de la Generalitat de Catalunya.
Traditional Christmas Catalan Cannelloni
On the 26th of December, it is a tradition in Catalonia to get together with the family and feast on Canelones. Depending on what was on the menu the previous two days they will use the leftover meats to grind them and make the ragout with it, but these days most families just simply cook them with minced pork as it is easier and use the leftovers for something else. For those of us who don’t live in Catalonia, we eat Canelones all year round, they are delicious!
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