Pork paella
Description
Seafood paella is very popular in many countries. The fresher the ingredients, the tastier the dish. But if shrimp, mussels, and squid are too expensive for you, you can prepare an equally delicious meat paella. To make pork paella, you don't necessarily need to use wine, as called for in the original recipe. I also decided to add chickpeas—it turned out very filling and satisfying. Don't overdo it with the chili pepper—it's a matter of personal preference.
Instructions
- 1
Step 1
First, rinse the pork and cut it into small cubes. Add 2 garlic cloves, finely chopped (you can crush them with a garlic press), salt and pepper to taste, one tablespoon of olive oil, and half of the chopped parsley. Let it sit for 20 minutes. Then lightly sear in a frying pan, but do not cook through. Transfer to a plate.
- 2
Step 2
Sauté diced red bell pepper, add chopped bacon, then chili pepper, spices, and the remaining parsley. Cook for about 7 minutes.
- 3
Step 3
Then add the rice, fried pork, paprika, and sauté for 2–3 minutes. Pour in the broth and add the chickpeas. By the way, if you miscalculated the amount of chickpeas and ended up with too many, you can puree part of them and mix with the broth. This will simply make the paella thicker. Bring to a boil, then simmer for another 5 minutes. The rice should be half-cooked, and not all the broth should have evaporated.
- 4
Step 4
Place the paella directly in the pan into a preheated oven at 190°C. Bake for another 12–15 minutes, until the rice and pork are fully cooked. Cover the finished pork paella with foil and let it rest for 10 minutes before serving.
- 5
Step 5
That's it.