Paella with Secreto Ibérico and vegetables
Servings: 4 people
Calories: 684kcal
A richly filled paella with tender Spanish pork and a colorful mix of fresh vegetables. The saffron and paprika powder give this paella its characteristic golden colour. The secret lies in slowly building up the flavours and developing that distinctive crispy bottom. Perfect for a cozy dinner with friends or family!
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Ingredients
- 400 g Secreto Ibérico pork
- 1 ball garlic
- 1 red bell pepper large
- 200 g young garlic frozen (young garlic shoots)
- 200 g cauliflower in florets
- 2 artichokes in wedges
- 1 lemon
- 400 g diced tomatoes
- 400 g round rice Bomba
- 1500 ml vegetable broth
- 6 tbsp sunflower oil do not be sparing
- 0.25 g saffron threads as much as you can pinch between thumb and forefinger
- 1.5 tbsp sweet paprika powder
- coarse sea salt to taste
- pepper to taste
Instructions
Preparation
- Start by removing the stem from 2 artichokes and remove the leaves until you only see the light-colored ones. Now cut the artichokes into wedges and 1 lemon into quarters. Put water in a pan, squeeze the lemon over it, and also add the lemon quarters to the water. Add the artichoke wedges, and set aside.
- Cut 1 ball garlic crosswise in half. Break 200 g cauliflower into small florets and cut 1 red bell pepper into 1 cm strips. Cut 400 g Secreto Ibérico into moderately thick strips and season with coarse sea salt and pepper.
Cooking
- Heat 6 tbsp sunflower oil in a large paella pan over medium heat. Place both garlic halves upside down in the oil. Add the bell pepper strips and some coarse sea salt. Let this simmer for about 5-7 minutes so the flavours can infuse. Slide the vegetables to the edge of the pan.
- Fry the Secreto Ibérico for about 4 minutes in the center of the pan and also slide it to the edge.Scoop 200 g young garlic into the center and sauté briefly. Slide these to the edge as well.
- Add the cauliflower florets and artichokes to the center of the pan. Add 400 g diced tomatoes and 1.5 tbsp sweet paprika powder and fry everything for another 4 minutes, stirring regularly. The paprika powder should not burn. Now mix all the ingredients in the pan, add 400 g round rice and mix well. Let everything fry for about 2 more minutes.
- Add 1500 ml vegetable broth, stir everything well and bring to a boil over high heat. Taste the broth and add salt if necessary. Add 0.25 g saffron threads and cook for 8 minutes. From now on, stirring is forbidden! After 8 minutes, reduce the heat to medium and let the paella cook for another 8 minutes until the rice is tender and the broth is fully absorbed. If necessary, cook a bit longer. Now turn the heat down to low and cook for another 1 minute to get a crispy bottom (socarrat).
- Turn off the heat and let the paella rest covered for 5 minutes before serving.
Nutrition
Calories: 684kcal | Carbohydrates: 122g | Protein: 38g | Fat: 6g | Saturated fat: 1g | Cholesterol: 60mg | Sugars: 9g