CHICKEN AND PORK PAELLA RECIPES

Name: Pork, Chickpea And Red Pepper Paella
Total time: 1 h
Yield: 6 servings
Cuisine: spanish
Ingredients: 1 pound pork tenderloin, in 1/2-inch cubes; 2 cloves garlic, mashed or pressed, plus 10 cloves minced; 3 tablespoons minced parsley; 6 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 2 1/2 cups cooked or canned chickpeas, drained and rinsed; 4 cups well-seasoned chicken stock; 1/2 teaspoon saffron threads; 2 large red bell peppers, cored, seeded and cut in 3/4-inch squares; 1 slice 1/4-inch thick serrano ham or prosciutto, diced; 1/4 cup finely chopped piquillo pepper; 2 teaspoons paprika, preferably smoked Spanish; 2 cups short-grain rice, preferably Spanish

PORK, CHICKPEA AND RED PEPPER PAELLA RECIPE - NYT COOKING

Pork, Chickpea And Red Pepper Paella Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 pound pork tenderloin, in 1/2-inch cubes
2 cloves garlic, mashed or pressed, plus 10 cloves minced
3 tablespoons minced parsley
6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 1/2 cups cooked or canned chickpeas, drained and rinsed
4 cups well-seasoned chicken stock
1/2 teaspoon saffron threads
2 large red bell peppers, cored, seeded and cut in 3/4-inch squares
1 slice 1/4-inch thick serrano ham or prosciutto, diced
1/4 cup finely chopped piquillo pepper
2 teaspoons paprika, preferably smoked Spanish
2 cups short-grain rice, preferably Spanish

Steps:

Combine pork with mashed garlic, 1 tablespoon parsley, 1 tablespoon oil and salt and pepper to taste. Set aside 20 minutes.
Place 1/2 cup chickpeas in food processor with 1/2 cup stock; puree. Place remaining stock in saucepan, and add chickpea 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, then remove to warm platter. Pork will not be fully cooked. Add red peppers to pan and saute over medium heat 1 minute. Add minced garlic, ham, piquillo peppers and remaining parsley. Saute 2 minutes.
Stir in paprika, browned pork and any pork juices. Add rice and stir to coat. Add broth and remaining chickpeas. 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.

Nutrition Facts : @context http//schema.org, Calories 630, UnsaturatedFatContent 15 grams, CarbohydrateContent 80 grams, FatContent 21 grams, FiberContent 7 grams, ProteinContent 30 grams, SaturatedFatContent 4 grams, SodiumContent 1033 milligrams, SugarContent 8 grams, TransFatContent 0 grams

PORK AND CHICKEN PAELLA WITH BRUSSELS SPROUTS | BETTER ...

Pork and Chicken Paella with Brussels Sprouts | Better ... image

Converted, or parboiled, rice is soaked, steamed, and dried in the husk so its starches stay firmer and less sticky. Seek out this rice for paella.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 40 minutes

Prep Time 20 minutes

Yield 18 cups

Number Of Ingredients 15

Ingredients

6 tablespoons olive oil
1 pound pork loin (center cut), cut into 1-inch pieces
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 large red, green, or yellow sweet pepper, cut in 1-inch pieces
3 tablespoons minced fresh garlic
1 tablespoon fresh thyme leaves
1 teaspoon ground black pepper
1 bay leaf
1 tablespoon sweet paprika
¼ cup dry white wine
1 8 ounce can tomato sauce
4?¼ cups water
2?½ cups converted rice
½ teaspoon salt
Roasted Brussels Sprouts

Steps:

In a 15-inch paella pan,* heat olive oil over medium. Add pork and chicken. Cook and stir 2 to 3 minutes or until browned. Transfer to a bowl; set aside. Add sweet pepper to pan; cook and stir 2 minutes or until softened. Add garlic, thyme, bay leaf, paprika, and 1 tsp. black pepper; cook and stir 1 minute. Add wine; cook 30 seconds. Add tomato sauce and 1/4 cup water; cook and stir 1 minute. Stir in rice.
Add pork, chicken, remaining 4 cups water, the chicken broth, and 1/2 tsp. salt. Bring to boiling. Cook, uncovered, over high 18 minutes or until most of the liquid is evaporated. Add Brussels sprouts. Reduce heat to medium; cook 2 minutes more. Turn off heat. Cover; let stand 5 minutes. Discard bay leaf. To make a crust, aka socarrat, reheat on high, without stirring, 1 to 2 minutes or until edges look dry.

Nutrition Facts : Calories 491 calories, CarbohydrateContent 56 g, CholesterolContent 73 mg, FatContent 14 g, ProteinContent 34 g, SaturatedFatContent 2 g, SodiumContent 473 mg, SugarContent 3 g

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PORK, CHICKPEA AND RED PEPPER PAELLA RECIPE - NYT COOKING

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