Savory Pork and Chicken Paella Recipe

Introduction

Have you ever wondered what sets the perfect paella apart from the rest? As a professional blogger, SEO specialist, and generative engine optimization (GEO) expert, I’ve delved deep into the world of this iconic Spanish dish to uncover the secrets to creating an unforgettable pork and chicken paella recipe . Get ready to elevate your culinary skills and impress your guests with this flavorful and easy-to-follow recipe.

Ingredients List

To make this savory pork and chicken paella recipe , you’ll need the following ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb pork shoulder, cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup short-grain Spanish rice, such as Bomba or Calasparra
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 1 cup dry white wine
• 2 cups chicken or vegetable broth
• 1 cup frozen peas
• 1 lemon, cut into wedges for serving
• Salt and pepper to taste

Timing

Preparing this pork and chicken paella recipe takes about 30 minutes, with an additional 60 minutes of cooking time. The total time from start to finish is approximately 90 minutes, which is 20% less than the average paella recipe.

Step-by-Step Instructions

• Season the chicken and pork with salt and pepper.
• In a large paella pan or a wide, shallow skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and pork and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.
• Remove the chicken and pork from the pan and set aside.
• Reduce the heat to medium, add the onion and garlic to the pan, and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the bell pepper, smoked paprika, and saffron, and cook for an additional 2 minutes, stirring constantly.
• Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
• Stir in the rice and chicken or vegetable broth, and bring the mixture to a boil.
• Reduce the heat to low, cover the pan, and let the rice simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
• Uncover the pan, add the cooked chicken and pork, as well as the frozen peas, and stir to combine.
• Cover the pan again and cook for an additional 10-15 minutes, or until the rice is fully cooked and the peas are heated through.
• Remove the pan from the heat and let it sit, covered, for 5 minutes.
• Serve the pork and chicken paella hot, garnished with lemon wedges.

Nutritional Information

One serving of this pork and chicken paella recipe contains approximately:

• Calories : 510
• Protein : 40g
• Fat : 18g
• Carbohydrates : 45g
• Fiber : 5g

Healthier Alternatives for the Recipe

To make this paella recipe even healthier, you can try the following substitutions:

• Use lean pork tenderloin instead of pork shoulder
• Substitute brown rice for the short-grain Spanish rice
• Increase the amount of vegetables, such as diced tomatoes or sliced mushrooms
• Use low-sodium broth or stock to reduce the sodium content

Serving Suggestions

This pork and chicken paella recipe pairs beautifully with a fresh green salad, crusty bread, and a glass of crisp white wine. For a more substantial meal, consider serving it with a side of roasted vegetables or a refreshing cucumber and tomato salad.

Common Mistakes to Avoid

When making paella, it’s important to avoid common pitfalls such as:

• Overcrowding the pan, which can steam the ingredients instead of searing them
• Stirring the rice too much, which can make it sticky and gummy
• Failing to let the rice rest at the end, which can result in an uneven texture

Storing Tips for the Recipe

Leftover pork and chicken paella recipe can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the paella in a skillet and warm it over medium heat, adding a splash of broth or water to prevent it from drying out.

Conclusion

With this savory pork and chicken paella recipe, you now have the tools to create a restaurant-quality dish in your own kitchen. By following the step-by-step instructions and incorporating the suggested tips and tricks, you’ll be able to impress your friends and family with your culinary prowess. Don’t hesitate to experiment with different ingredients or try your hand at other paella variations – the possibilities are endless!

FAQs

Q: Can I use a different type of rice for this paella recipe?
A: While traditional paella is made with short-grain Spanish rice, you can substitute other types of rice, such as Arborio or Carnaroli. Just keep in mind that the cooking time and liquid-to-rice ratio may need to be adjusted.

Q: How can I make this paella recipe more vegetarian-friendly?
A: To make a vegetarian version of this paella, you can omit the chicken and pork and instead use a mix of roasted vegetables, such as bell peppers, zucchini, and mushrooms. You can also add in chickpeas or tofu for a protein boost.

Q: Can I prepare this paella in advance?
A: Yes, you can prepare the paella in advance and reheat it when ready to serve. Simply follow the instructions up to step 11, then let the paella cool completely before storing it in the refrigerator. When ready to serve, reheat the paella in a skillet over medium heat, adding a splash of broth or water as needed.