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Pork paella valenciana
Servings
6
Ingredients
5 ml (1 tsp.) black pepper
4 ml (3/4 tsp.) oregano
3 ml (1/2 tsp.) thyme
1 ml (1/4 tsp.) salt
2 packages about 300 g each (10 ounces each) duBreton pork cubes
20 ml (4 tsp.) olive oil, divided
2 white onions, sliced
3 garlic cloves, crushed
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
750 ml (3 cups) chicken broth
375 ml (1 1/2 cups) long-grain enriched rice
5 ml (1 tsp.) ground turmeric, or 0,5 ml (1/8 tsp.) saffron threads*
170 ml (2/3 cup) pimiento-stuffed olives
250 ml (1 cup) frozen green peas
4 ml (3/4 tsp.) oregano
3 ml (1/2 tsp.) thyme
1 ml (1/4 tsp.) salt
2 packages about 300 g each (10 ounces each) duBreton pork cubes
20 ml (4 tsp.) olive oil, divided
2 white onions, sliced
3 garlic cloves, crushed
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
750 ml (3 cups) chicken broth
375 ml (1 1/2 cups) long-grain enriched rice
5 ml (1 tsp.) ground turmeric, or 0,5 ml (1/8 tsp.) saffron threads*
170 ml (2/3 cup) pimiento-stuffed olives
250 ml (1 cup) frozen green peas
- In medium bowl stir together pepper, oregano, thyme and salt; add pork cubes and toss to season evenly.
- Heat 10 ml (2 tsp.) of the oil in large heavy skillet.
- Add pork; cook and stir until lightly browned.
- Remove pork and reserve.
- Add remaining oil to skillet with onions, garlic, bell peppers and sauté until tender, about 6 to 8 minutes.
- Add a little of the broth, about 125 ml (1/2 cup), to skillet and cook and stir to remove brown bits from bottom of skillet.
- Add rice, remaining broth and turmeric to skillet; bring to a boil, lower heat, cover and simmer 15 minutes.
- Add olives and peas to skillet, cover and remove from heat.
- Let rest 5 to 10 minutes before serving.
*If using saffron, dissolve it in about 65 ml (1/4 cup) boiling water before stirring into skillet.
Nutrient analysis per serving: 488 calories, 27.8 g protein, 49.6 g carbohydrates, 19.2 g total fat, 5.6 g saturated fat, 68 mg cholesterol, 1,013 mg sodium, 36% calories from fat, 41% calories from carbohydrates
