Red Meat Allergy Friendly Feta-Olive Pork Paella
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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 cubesChef's tipUse the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
- 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.
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