A typical meat and fish mixture forms the basis of this substantial casserole. It is ideal for a cold winter's evening.
boiling water. Simmer gently until the rice has cooked. Garnish with parsley and serve from the casserole.
- 8 oz/ 250 g / 1 cup rice
- 1 squid
- 3 oz / 75 g chorizo (garlic sausage)
- 12 mussels, cooked and shelled
- 2 oz / 50 g uncooked pork
- 1 oz. / 25 g almonds
- 2 oz / 50 g pork fat
- l oz / 25 g pine kernels
- 2 tomatoes
- 2 cloves garlic
- 8 oz / 250 g peas
- 1 onion
- 2 leaf artichokes
- pinch of saffron
- 2 red peppers
- parsley
boiling water. Simmer gently until the rice has cooked. Garnish with parsley and serve from the casserole.
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