Lean Pork Paella Recipe
This Paella recipe will entice any eater fussy or easy. This mesmerizing Paella is one of the best contribution from the Spanish people to my kitchen. The primary ingredient in Paella is always Seafood. This Paella is so tasty that I cannot resist serving it as a Main Dish often. Stop thinking! Try this Paella recipe immediately.
Ingredients
1 pound lean pork spareribs, cut apart Olive oil
3/4 pound chorizo (purchased), skinned, or 1 1/2 cups bulk chorizo
2 cloves garlic, minced or pressed
3 large tomatoes, peeled and cut into wedges
6 cups water
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 dozen small clams (or mussels) in shells
1 to 1 1/2 pounds shellfish (shrimp, langostinos, lobster tails, or crayfish)
2 cups rice
1 can (4 oz.) pimentos, drained and sliced
1 cup fresh or thawed frozen peas
1/4 cup chopped parsley
Directions
In a wide frying pan over medium heat, cook spareribs until brown on all sides; add oil if needed.
Add chorizo to pan and brown well, breaking meat apart as it cooks.
Discard drippings.
Add garlic, tomatoes, water, salt, and pepper.
Simmer, uncovered, for 20 minutes.
Meanwhile, scrub clams or mussels well to remove all sand and barnacles.
Shell and devein shrimp; cut lobster tails into 1-inch sections; or drop crayfish into boiling water to cover for about 5 minutes or until bright pink (use tails only).
Slowly add rice to simmering mixture.
Cook, covered, over low heat for about 20 minutes, stirring occasionally; skim off accumulated fat.
Add clams, shellfish, pimentos, peas, and parsley; cover and cook for about 10 minutes longer or until the rice is tender to bite and clams have popped open.
Add chorizo to pan and brown well, breaking meat apart as it cooks.
Discard drippings.
Add garlic, tomatoes, water, salt, and pepper.
Simmer, uncovered, for 20 minutes.
Meanwhile, scrub clams or mussels well to remove all sand and barnacles.
Shell and devein shrimp; cut lobster tails into 1-inch sections; or drop crayfish into boiling water to cover for about 5 minutes or until bright pink (use tails only).
Slowly add rice to simmering mixture.
Cook, covered, over low heat for about 20 minutes, stirring occasionally; skim off accumulated fat.
Add clams, shellfish, pimentos, peas, and parsley; cover and cook for about 10 minutes longer or until the rice is tender to bite and clams have popped open.
