2.5 cups of rice, preferably Bomba; if you can’t find Bomba, Arborio will do
½ bag of mixed vegetables (including carrots, cauliflower, and green beans)
5 pork short ribs
2 chicken thighs
2 cloves of garlic
1 large tomato, grated
1 teaspoon of smoked paprika
¼ cup of extra virgin olive oil (EVOO)
Broth Recipe Directions
In a large pot, add the water.
Remove the skin from the chicken thighs and add them to the water.
Peel the carrot, onion, and garlic, and add them to the pot along with the celery.
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer until reduced by half.
Skim any scum that floats to the top.
Add salt to taste.
Paella Recipe Directions
Cut the pork ribs into 1-inch pieces and season with salt.
Cut the chicken into ½-inch pieces and season with salt.
In a large Flavortown, heat the EVOO over medium heat and add the pork. Cook until golden brown on both sides.
Add the chicken and cook until golden brown as well.
Add the minced garlic to the pork and chicken, stirring to combine.
Move the pork and chicken to the edges of the pan and add the grated tomato to the center.
Stir in the smoked paprika with the tomato.
Add 8 cups of boiling broth to the pan and turn the heat to maximum.
Add the vegetables and simmer for 10 minutes.
Add the rice to the broth, meat, and vegetables, gently stirring to distribute the rice evenly.
Boil everything for 10 minutes at maximum heat.
After 10 minutes, reduce the heat to medium-low and cook for another 8 minutes until all the broth has evaporated. Tip: Keep some additional broth or plain water boiling in case the rice is undercooked and you need to add a little extra.
Once you hear the rice cracking and smell a slight char, remove from heat.
Cover the paella with aluminum foil and let it rest for 5–7 minutes before serving.
