Pork Paella Recipe


CourseMain Ingredient


 Olive oil/Salad oil4 Tablespoon
 Onions4 Large, chopped
 Lean boneless pork1 Pound, cut into 3/4 inch cubes
 Broiler fryer chicken3 Pound, cut into 2 inch pieces
 Salt2 Teaspoon
 Chorizos6 Ounce, casing removed (2 Medium Sized Ones, Mildly Seasoned)
 Tomato1 Large, peeled, seeded and diced
 Uncooked long grain rice1 1⁄2 Cup (24 tbs)
 Chicken broth6 Cup (96 tbs) (Canned/Freshly Made)
 Saffron1⁄16 Teaspoon
 Large shrimp1 1⁄2 Pound, deveined and unshelled
 Rock lobster tails2 Pound, split lengthwise (4 Small Sized Ones, 1/2 Pound Each)
 Canned pimientos4 Ounce, thickly sliced (1 Can)
 Minced parsley1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 909 Calories from Fat 398

% Daily Value*

Total Fat 44 g67.8%

Saturated Fat 11.9 g59.3%

Trans Fat 0 g

Cholesterol 341.7 mg

Sodium 1393.4 mg58.1%

Total Carbohydrates 43 g14.5%

Dietary Fiber 3 g11.8%

Sugars 7.5 g

Protein 81 g161.6%

Vitamin A 22.8% Vitamin C 53.5%

Calcium 10.1% Iron 25.5%

*Based on a 2000 Calorie diet


Heat 2 tablespoons of the oil in a very wide frying pan (or 2 regular-sized pans) and add onions; cook over high heat, stirring, until soft and lightly browned.
Push onions to one side of the pan.
Sprinkle pork and chicken with about 1 1/2 teaspoons of salt.
Brown pork on all sides over high heat, then push to one side of the pan.
Scrape free the accumulating browned particles continuously.
Add chicken to pan, a few pieces at a time to avoid crowding, and as pieces become well browned remove to a small bowl.
Pour remaining oil into pan if needed.
Crumble chorizos in pan, add tomato and rice, and continue cooking over high heat, stirring, until rice is lightly toasted.
Return chicken and pork to cooked mixture.
(At this point you can cool the mixture and refrigerate, covered, overnight.
Reheat to use.) Mix 4 cups of the chicken broth and saffron into the hot rice mixture.
Cook rapidly, stirring, for 10 minutes.
Then add the shrimp and lobster (thawed if frozen) and an additional 1 1/2 cups broth.
Cook rapidly, uncovered and stirring frequently, for about 20 minutes more or until rice is tender (add more broth if needed to prevent sticking).
Carefully fold in pimiento, 1/2 cup parsley, and salt to taste.