Feta-Olive Pork Paella
About FigFig 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
For the paella
- ¼ tsp saffron threads
- 3 cups low-sodium chicken broth, warmed
- 1 lb boneless pork shoulder, cut into 1-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 can (14 oz) diced tomatoes, drained
- 1 ½ cups bomba rice or short-grain rice
- ½ cup dry white wine
- ¾ cup castelvetrano olives, pitted and halved
For serving
- 3 oz feta cheese, crumbled
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges
Instructions
- 1
Combine the saffron threads with 2 tbsp of the warm chicken broth in a small bowl and let steep for 5 minutes until the liquid turns deep gold. Stir the saffron mixture into the remaining warm broth and set aside.
- 2
Pat the pork cubes dry and season all over with the salt and black pepper. Heat 2 tbsp of the olive oil in a 12-inch paella pan or wide oven-safe skillet over medium-high heat until shimmering. Add the pork in a single layer and sear, undisturbed, for 3–4 minutes until the underside is deep brown, then turn and sear 2–3 minutes more until browned on the second side and the pork reaches an internal temperature of 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!