Pork Countryside Paella Recipe
by Chef Carlos Chubb
Broth Recipe Ingredients
- 2 bone-in chicken thighs
- 2 medium stalks of celery
- 1 carrot
- ½ medium white or yellow onion
- 2 cloves of garlic
- 5 threads of saffron
- 1 gallon of water
Paella Recipe Ingredients
- 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.