Pork And Chicken Paella Verde Recipes

PORK, CHICKPEA AND RED PEPPER PAELLA

Provided by Florence Fabricant

Categories dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13

Pork, Chickpea And Red Pepper Paella image

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, Calories 630, UnsaturatedFat 15 grams, Carbohydrate 80 grams, Fat 21 grams, Fiber 7 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 1033 milligrams, Sugar 8 grams, TransFat 0 grams

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

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In a large bowl, mix the chicken and pork with 1 tablespoon each of the olive oil and garlic and 1 teaspoon of the pimentón. Season generously with salt and pepper and mix again. Let stand at room temperature for 30 minutes.
Meanwhile, preheat the oven to 425°. In a small heatproof bowl, mix the saffron with the boiling water and let cool completely. Grate the tomato halves on the large holes of a box grater set in a bowl until only the skins remain; discard the skins.
In a 15-inch paella pan or large enameled cast-iron casserole, heat 2 tablespoons of the olive oil over high heat until shimmering. Add half the chicken-pork mixture and cook, stirring occasionally, until well browned but not cooked through, about 6 minutes. Transfer to a plate. Repeat with another 1 tablespoon of the olive oil and the remaining chicken-pork mixture.
Add the artichokes, romano beans, the remaining 1 tablespoon of olive oil and a generous pinch each of salt and pepper to the pan and cook, stirring occasionally, until lightly browned, about 3 minutes. Push the mixture to one side of the pan and reduce the heat to medium. Add the remaining 1 tablespoon of garlic and 1 teaspoon of pimentón to the other side of the pan and cook until fragrant, about 2 minutes. Add the grated tomatoes and the scallions and cook, stirring frequently, until the vegetable mixture is deeply colored and coated in a thick sauce, about 5 minutes. Stir in the chicken-pork mixture, 4 cups of the stock and the brewed saffron. Bring to a boil over high heat, then scatter the rice evenly on top, shaking the pan to distribute it evenly. Simmer over moderately high heat, shaking the pan occasionally, until slightly reduced, about 5 minutes. Add the rosemary sprig and the remaining 2 cups of stock and season with salt and pepper.

Pork And Chicken Paella Verde Recipes

PORK, CHICKPEA AND RED PEPPER PAELLA

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