casserole, and put in the pork and
the sausage cut in small pieces,
together with the sliced onion. Let
them fry a minute or two and add
the pimentos, tomatoes, and the
squid, all cleaned and cut in slices.
Simmer for 15 minutes, add the
rice, the peas, the cooked and
shelled mussels, the hearts of the
artichokes each cut into quarters,
the garlic, the almonds and pine
nuts, and saffron. Pour over 2 pints
of boiling water. Let the whole
mixture bubble for a few minutes,
then lower the heat and cook
gently until the rice is tender. Serve
in the pan in which it was cooked,
ff
(ff)
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