Ingredients: |
Ingredients: 1 lb skinless, boneless chicken thighs cut into 1 1/2 inch pieces
1 lb boneless country style pork ribs cut into 1 1/2 inch pieces
1/4 cup plus 1 Tbsp extra virgin olive oil
2 Tbsp finely grated garlic
2 tsp smoked sweet Spanish Paprika
Kosher salt and pepper to taste
Pinch of ground saffron
1/4 cup boiling water
2 large tomatoes, halved crosswise
1 9oz package frozen artichoke hearts, thawed
1/4 lb romano beans cut into 2 inch lengths
8 scallions cut into 1 inch lengths
6 cups chicken stock
2 cups Bomba rice
1 large rosemary sprig
1 roasted red bell pepper quartered lengthwise, seeded and cut crosswise into small strips
1 cup thawed frozen peas
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Directions: |
Directions:-In a large bowl mix the chicken and pork with 1 Tbsp each of olive oil, garlic, and 1 tsp of the pimenton. Season generously with salt and pepper and mix again. Let stand at room temperature for 30 minutes
-Meanwhile, preheat the oven to 425 deg F. In a small heat proof bowl mix the boiling water with the safron and let cool. Grate the tomato halves discarding the skins.
-In a 15 inch or Paella pan heat 2 Tbsp of olive oil over high heat until shimmering. Add half the chicken-pork mixture and cook stirring occasionally until well browned, but not cooked through, about 6 minutes. Transfer to a plate, repeating with the rest of the meat
-Add the artichokes, romano beans the remaining olive oil and salt and pepper to pan and cook stirring occasionally until lightly browned, about 3 minutes
-Push the mixture to one side of the pan, reduce the heat to medium
-Add the remaining garlic, 1 tsp of pimenton to the other side of the pan and cook till fragrant
-Add the grated tomatoes and scallions and cook stirring frequently until the vegetable mixture is deeply colored and coated in a thick sauce, about 5 minutes
-Stir in the chicken-pork mixture, 4 cups stock and brewed saffron, bring to a boil over high heat then scatter the rice evenly on top shaking the pan to distribute it evenly
-Add the rosemary sprig and the remaining 2 cups of stock and season with salt to taste
-transfer the paella to the oven and bake for 15 minutes until the rice is tender and liquid is absorbed... scatter the roasted red pepper and the peas on top and bake for another 3 minutes more... serve hot! |
This recipe for Paella is from