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.
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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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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
Camera and editing: Joan
Subtitles: Andreu, Joan, Sílvia and Matthew
#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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