Pork Paella Recipe
Are you looking for a Paella recipe that will blow away your senses? This Paella is so tasty that I cannot resist serving it as a Main Dish often. No other ingredient will make Paella taste so awesome than Rice. You will be ever grateful to the Spanish people for sharing this addictive Paella recipe with the world! Treat your family to this Paella and they are going to adore you for it.
Ingredients
2 to 4 tablespoons olive oil or salad oil
4 large onions, chopped
1 pound lean, boneless pork, cut in 3/4-inch cubes
3 pound broiler-fryer chicken, cut in about 2-inch pieces
About 2 teaspoons salt
2 medium-sized (about 6 oz. total) mildly seasoned chorizos, casings removed
1 large peeled, seeded, and diced tomato
1 1/2 cups uncooked long grain rice
5 1/2 to 6 cups chicken broth (canned or freshly made)
1/16 teaspoon saffron
1 1/2 pounds large shrimp, deveined and unshelled
4 small (about 1/2 lb. each,) rock lobster tails, split lengthwise
1 can (4 oz.) whole pimientos, thickly sliced
About 1/2 cup minced parsley
Directions
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.
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.
