paella valenciana: the recipe
I introduced this dish awhile back and the recipe was delayed courtesy of our hellish move. Now that the cookbooks are unpacked, I can finally share this recipe with you.
With the temperatures dropping, dishes like this make wonderful weeknight, one-pot dishes. Including prep and cooking time, this dish is easily on the table in less than an hour. And the best part is it makes even better leftovers.
from Chicago’s Cafe Ba-Ba-Reeba
- 4 tbsp olive oil
- 1/2 cup pork butt, died (tenderloin or shoulder also work if you can’t find butt)
- 1/2 cup chicken (dark meat), diced
- 1 tsp garlic, diced
- 1 tsp sweet pimenton (paprika)
- 3 oz tomato puree (or 1/3 cup)
- 1 1/4 cups Spanish rice or medium grained rice
- 1 pinch saffron
- 1/4 cup snap peas, cut in half
- 4 cups chicken stock
- 2 sprigs rosemary
- 1 tsp salt (optional)
- Preheat oven to 450 degrees.
- In a paella pan, heat the olive oil, sear the pork and chicken together until golden brown.
- Add garlic, paprika and tomato puree. Stir.
- While continuing to stir, add rice, saffron, snap peas and chicken stock. Continue cooking until rice begins to rise.
- Add fresh rosemary and bring to a boil.
- To season, use a spoon to taste the cooking liquid. Add salt as necessary.
- Bring liquid to a boil and place pan in oven.
- Cook in the oven for about 15-17 minutes or until liquid is fully absorbed.
- Remove sprigs of rosemary and allow rice to cool for 3-5 minutes before serving.