<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/80b8d82f-d61f-4fda-9894-205ee213a35e/DCBFA212-36E1-474A-BD97-4BCE91A3EA75/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://tastyeatsathome.wordpress.com/2009/10/03/kids-in-the-kitchen-spanish-almond-meatballs-and-saffron-chorizo-rice/" href="http://tastyeatsathome.wordpress.com/2009/10/03/kids-in-the-kitchen-spanish-almond-meatballs-and-saffron-chorizo-rice/" style="font-size: 11px;">tastyeatsathome.wordpress.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://tastyeatsathome.wordpress.com/2009/10/03/kids-in-the-kitchen-spanish-almond-meatballs-and-saffron-chorizo-rice/"><P><EM>Saffron Chorizo Rice, adapted from Mark Bittman:</EM></p> <P>2 1/2 c vegetable stock</p> <P>large pinch of saffron threads</p> <P>6 oz Spanish chorizo, sliced</p> <P>1 T minced garlic</p> <P>2 t Spanish smoked paprika</p> <P>1 1/2 c Arborio or other short-grain rice</p> <P>salt and pepper to taste</p> <P>chopped fresh parsley leaves for garnish</p> <P>Warm the stock gently in a saucepan with the saffron. Heat a deep skillet to medium heat. Add the chorizo, and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the garlic, smoked paprika, and rice and continue to cook, stirring, until the rice is glossy, just a minute or two.</p> <P>Add the stock, along with pepper (and salt if you think you need it – I didn’t.) Cover and adjust the heat so the mixture simmers gently. Cook until the rice is done, about 15-20 minutes. Taste and adjust seasoning, garnish with the parsley, and serve. Makes about 4-5 servings.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://tastyeatsathome.wordpress.com/2009/10/03/kids-in-the-kitchen-spanish-almond-meatballs-and-saffron-chorizo-rice/"><P>.</p> <P><IMG height="432" width="600" alt="matt - spanish yellow chorizo rice" src="http://tastyeatsathome.files.wordpress.com/2009/10/matt-spanish-yellow-chorizo-rice.jpg?w=600&h=432" title="matt - spanish yellow chorizo rice" class="aligncenter size-full wp-image-1332" /></P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/DCBFA212-36E1-474A-BD97-4BCE91A3EA75/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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