Ingredients
- 18 clams
- 6 lard
- 3 garlic (cloves)
- 3 squid
- 2 1/2 fish stock
- 2 tomatoes
- 2 green bell peppers
- 1 dice
- 1/2 chorizo
- 1/4 pimientos
- 400 gr pork loin
- 240 gr long grained rice
- 170 gr artichoke hearts
- 100 gr peas
- 90 gr blanched almonds
- 60 ml dry wine (white)
- 45 gr pine nuts
- 3 gr parsley (fresh)
- 1 gr saffron threads
- 1 slice onion
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.