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PORK PAELLA
Ingredients
3/4 lb boneless pork loin, cut in 1/2 inch cubes
1/4 tsp kosher or sea salt
4 tsp sweet paprika
6 cloves garlic, minced
1 small bay leaf, crumbled
3 cups chicken broth
1/8 tsp saffron
4 tbs olive oil
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1 medium tomato, finely chopped
1 tbs minced parsley
1/8 tsp cayenne pepper
1 1/2 cups imported Spanish or Arborio short grain rice
8 very small new potatoes, boiled and peeled
4 eggs
10-12 asparagus spears, cooked
Directions
In a bowl mix pork with salt, 2 tsp of sweet paprika, garlic and bay leaf.
Marinate several hours in the refrigerator. Combine broth and saffron in a pot
and keep hot over lowest flame. Preheat oven to 400 F. Heat oil in paella pan.
Sauté red & green peppers over medium-high heat until slightly softened. Add
the pork and continue cooking until it begins to turn opaque (should not be
fully cooked) Add tomato and parsley, cook 1-2 minutes, then stir in remaining
2 tsp of paprika and the cayenne. Stir in the rice, coating well with the pan
mixture. Pour in hot broth and bring to a boil. Boil for 3 minutes, stirring
occasionally. Stir in cooked potatoes. Break 1 egg at a time into a cup and
and slide over the rice. Continue cooking for 5 minutes. Garnish with
Asparagus. Transfer to oven and cook uncovered until eggs are set (about
10-15 minutes). Remove from oven, cover with foil and let sit for 5 minutes.
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VALENCIA STYLE PAELLA
Ingredients
2 cups chicken broth
6 sprigs rosemary or 1/2 teaspoon dried rosemary leaves
Kosher or sea salt to taste
1/4 tsp saffron
1 1/2 lb chicken, cut in 2 inch cubes
1 1/2 lb pork, cut in 2 inch cubes
8 tablespoons olive oil
2 medium green Italian peppers
1 medium onion, finely chopped
8 cloves garlic, minced
1/2 lb split peas
1/2 lb of snow peas
4 frozen artichoke hearts, in quarters
2 medium tomatoes, finely chopped
2 tablespoons minced parsley
1 teaspoon paprika
3 cups imported Spanish or Arborio short-grain rice
Directions
Heat broth, rosemary, salt, saffron and 4 cups of water in a covered pot over
low heat for 20 minutes. Remove rosemary and discard. Preheat oven to 400
F. Sprinkle chicken and pork with sea salt. Heat oil in the paella pan sauté
chicken and pork over high heat until brown but not fully cooked (about 5
minutes). Add the green peppers, onion, and garlic. Cook until slightly
softened, keeping the heat high. Stir in split peas, snow peas, and artichokes
cook for 3 minutes. Add tomatoes and parsley, cook 1 minute then mix in
paprika. Stir in rice and coat well with Pan mixture. Pour in hot broth and
bring to a boil, boil for 5 minutes stirring occasionally. Transfer mix to oven
and cook uncovered for 10-15 minutes. Remove from oven and cover with
foil, let stand for 10 minutes.
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