Eosinophilic Esophagitis Friendly Tahini Pork Paella with Toasted Sesame
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.9(19)
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Learn more →Ingredients
4 servings
- 1 lb boneless pork shoulder, cut into 1-inch cubes
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 cup canned crushed tomatoes
- 1 ½ cups bomba rice (or short-grain rice)
- ¼ tsp saffron threads
- 3 ½ cups low-sodium chicken broth
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp water
- 2 tbsp sesame seeds
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a small saucepan, warm the chicken broth over medium heat until steaming. Remove from heat, add the saffron threads, and let steep for 10 minutes.
- 2
In a medium bowl, toss the pork cubes with the smoked paprika, cumin, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
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