Rye Free Classic Pork Paella

Total time1 hr 10 min

Prep time20 min

Cook time50 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

¼ tsp saffron threads
3 ½ cups low-sodium chicken broth
Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Butcher's Organic Chicken Bone Broth Field Day Organic Low Sodium Chicken Broth Wegmans Organic Chicken Bone Broth
See all
3 tbsp olive oil
¾ lb pork shoulder, cut into 1-inch cubes
6 oz spanish chorizo, sliced into ¼-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 ½ cups bomba or calasparra rice
½ cup dry white wine
1 tsp salt
½ tsp black pepper
½ 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 3–4 minutes until the undersides are deeply browned, then turn and sear the remaining sides for 2–3 minutes more until browned on all sides and the internal temperature reaches 145°F (63°C). Transfer to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!