Recipe(tried): Catalan Rice (Paella Catalana), Green Salad Tossed with Tomato Dressing

It is always with such great pleasure that I taste a new recipe. A friend of mine that went to the University with me on 1962 to 1966 (for our Bachellor Degrees) came yesterday to visit. She is retired also, & we had a wonderful time remembering our adventures as young girls in the Catholic University of Puerto Rico. She asked for rice in a different way. I remembered that I had been provided with a recipe for CATALAN RICE by my neighbor Carmen. Therefore that was our main dish & it proved to be worthy of the best compliments. I suggest it as a wonderful alternative to common PAELLA. BUEN PROVECHO!

Catalan Rice (PAELLA CATALANA)
Yield: 6 servings

2 1/2 cups Fish stock (I used fish stock cubes)
1/4 tsp Saffron threads
1/4 cup Dry white wine (I used Dry Sack (Sherry) and the substitution was successful)
6 tbsp Olive oil (I used 3 tb)
1/2 lb Chorizo, cut into 1/4 inch slices
1 1/2 lb Pork loin, in 1 inch dice
1 large Onion, thinly sliced (I chopped it)
2 large Green bell peppers, julienned (I used 1 green & 1 red)
2 large Tomatoes, peeled, seeded, and chopped
3 large Squid (sliced)
2 cups Long grained rice (I used Uncle Bens)
3/4 cup Blanched almonds I used already sliced almonds)
1/3 cup Pine nuts
3 Garlic cloves, minced
1 cup Artichoke hearts, drained (canned)
18 small Clams or mussels, scrubbed with Shell
1/2 cup Peas (I used small frozen peas)
1/4 cup Pimientos, julienned
2 tbsp Fresh parsley, minced (I used cilantro but parsley is OK)

Clean squid (I used already cleaned squid that I bought at the MARISQUER A) 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 (If you have no PAELLA pan available, use a saut pan that has a cover), heat the oil 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.

GREEN SALAD TOSSED WITH TOMATO DRESSING
Yield: 4 servings

SALAD:
1 Romaine lettuce, torn
1 Scallion, chopped
1/2 Green bell pepper, diced
1 Celery stalk
1 Granny Smith apple, diced
1/4 cup walnuts, toasted

DRESSING:
2 large Ripe tomatoes
1/8 cup Almonds, toasted
2 tbsp Lemon juice
1 tbsp Olive oil
1 tsp paprika
Salt & pepper

Combine salad ingredients in a large salad bowl. Set aside. Wash tomatoes & place in a blender or food processor. Process until smooth. Add the remaining ingredients & process until the almonds are smooth & the rest of the ingredients have been well blended. Check the seasoning. Place in a glass jar & refrigerate until ready to serve. Toss prepared salad with dressing. You may not need to use it all. Serve.