Chicken and Pork Easy Paella
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ingredients
6 cups chicken stock
3 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 oz.), sliced.
2 cups white rice
1 can (10 oz.) diced tomatoes with chilies
3 tablespoons tomato paste
2 pounds chicken thighs, with bone and skin, quartered
2 pounds pork baby back ribs, cut in thirds length wise, to have 1 inch bone pieces
½ cup green peas, frozen
Salt and pepper to taste
1/3 cup chopped Italian parsley
Lemon wedges for decoration
3 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 oz.), sliced.
2 cups white rice
1 can (10 oz.) diced tomatoes with chilies
3 tablespoons tomato paste
2 pounds chicken thighs, with bone and skin, quartered
2 pounds pork baby back ribs, cut in thirds length wise, to have 1 inch bone pieces
½ cup green peas, frozen
Salt and pepper to taste
1/3 cup chopped Italian parsley
Lemon wedges for decoration
instructions
1
In a medium saucepan, heat the chicken stock until boiling.
2
In a separate large saucepan or paella pan over medium-high heat, heat the oil and quickly brown the chicken and pork, 2 minutes per side. Remove from pan and set aside. To the same pan, add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
3
Return the chicken and pork to the pan and stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes then add the green peas. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
4
Cover the paella pan with aluminum foil, and cook for 25-30 minutes, until rice is tender and meat is cooked.
5
Decorate with the chopped parsley and lemon wedges.
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