Emulsifier Free Classic Pork Paella
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Learn more āIngredients
4 servings
- Ā¼ tsp saffron threads
- 3 Ā½ cups low-sodium chicken broth
- 3 tbsp olive oil
- Ā¾ lb pork shoulder, cut into 1-inch cubes
- 6 oz spanish chorizo, sliced into Ā¼-inch rounds
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 can (14 oz) diced tomatoes, drained
- 1 Ā½ cups bomba or calasparra rice
- Ā½ cup dry white wine
- 1 tsp salt
- Ā½ tsp black pepper
- Ā½ cup frozen peas, thawed
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Combine the saffron threads and chicken broth in a small saucepan over medium heat until the broth is steaming and the saffron has turned the liquid a deep golden yellow, about 5 minutes. Reduce the heat to the lowest setting to keep warm.
- 2
Heat 2 tbsp of the olive oil in a 12-inch paella pan or wide, shallow skillet over medium-high heat until shimmering. Add the pork shoulder cubes in a single layer and sear, undisturbed, for 3ā4 minutes until the undersides are deeply browned, then turn and sear the remaining sides for 2ā3 minutes more until browned on all sides and the internal temperature reaches 145Ā°F (63Ā°C). Transfer to a plate and set aside.
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