Project Description

pork paella with beans

Makes 6 servings

Recipe Ingredients:

  • 1-pound pork tenderloin cut into 1/2-inch cubes

  • 2 cloves garlic, mashed or pressed, plus 10 cloves minced

  • 3 Tbsp. minced parsley

  • 6 Tbsp. extra virgin olive oil

  • Salt and freshly ground pepper

  • 2 1/2 cups cooked garbanzos, drained

  • 4 cups well seasoned chicken stock

  • 1/2 tsp. saffron threads

  • 1 slice 1/4 inch thick Serrano ham or prosciutto, diced

  • 2 large red bell peppers, cored, seeded and cut into 3/4 inch squares

  • 1/4 cup finely chopped roasted red pepper

  • 2 tsp. paprika

  • 2 cups short grain rice, preferable Spanish

Instructions

Combine pork with the mashed garlic, 1 Tbsp. parsley, 1 Tbsp. oil and salt and pepper to taste. Set aside for 20 minutes.

Place 1/2-cup garbanzos in food processor with 1/2 cup stock; puree. Place remaining stock in saucepan, add garbanzo mixture to it. Add saffron, bring to a simmer and keep on low heat.

Preheat oven to 400 degrees. Heat remaining oil in 13-inch paella pan. Lightly brown pork, and then remove to warm platter. Pork will not be fully cooked.

Add red peppers to pan and sauté over medium heat 1 minute. Add minced garlic, ham roasted red peppers and remaining parsley. Sauté 2 minutes.

Stir in paprika, browned port and any pork juices. Add rice and stir to coat. Add broth and remaining garbanzos. Salt to taste. Bring to a boil and cook fairly rapidly, about 5 minutes, until rice is no longer soupy, but there is still liquid in pan. Stir.

Transfer to oven and cook until rice is almost done, about 12 minutes. Remove, cover with foil and set aside 10 minutes before serving.

Garnish with slices of roasted red pepper.