Tuesday, October 25, 2011

Sausage and Rice Casserole

A typical meat and fish mixture forms the basis of this substantial casserole. It is ideal for a cold winter's evening.
  • 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
Slice the onion and garlic sausage. Cut the pork into small pieces. Wash and slice the red peppers and tomatoes. Clean the squid and cut the flesh into small pieces. Remove the outer leaves of the artichokes and quarter the hearts. Melt the pork fat in a flame-proof casserole and fry the pork, garlic sausage and onion in it for a few minutes. Add the red pepper, tomato and squid. Cook gently for 15 minutes. Add the peas, rice, artichokes, mussels, almonds and pine kernels, garlic, saffron and 2 pints/ 1 l / 4 cups
boiling water. Simmer gently until the rice has cooked. Garnish with parsley and serve from the  casserole.


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