Spanish Delight: Authentic Pork Paella Recipe

Ingredients

2 tablespoons olive oil
1 lb pork tenderloin, cut into bite-sized pieces
1 onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup short-grain rice
1/4 teaspoon saffron threads
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 can (14 oz) diced tomatoes
2 cups chicken broth
1/2 cup frozen peas
1/2 cup green olives, pitted and halved
1/4 cup chopped fresh parsley
Salt and pepper to taste
1 lemon, cut into wedges, for serving

Steps and instructions

Heat the olive oil in a large skillet or paella pan over medium-high heat.
Add the pork pieces to the pan and cook until browned on all sides. Remove the pork from the pan and set aside.
In the same pan, add the onion, garlic, and bell peppers. Cook until the vegetables are softened, about 5 minutes.
Add the rice to the pan, stirring to coat the rice in the oil and vegetables. Cook for 2-3 minutes until the rice is lightly toasted.
Crush the saffron threads into the pan, then add the smoked paprika, cayenne pepper, and a pinch each of salt and pepper. Stir everything together.
Add the diced tomatoes and chicken broth to the pan, stirring to combine everything. Bring the mixture to a simmer.
Once the mixture is simmering, add the browned pork back into the pan. Let everything cook together for 15-20 minutes, until the rice is cooked through and has absorbed most of the liquid.
Add the frozen peas and green olives to the pan, stirring to distribute them throughout the rice. Let the paella cook for another 5 minutes until the peas are heated through.
Remove the pan from the heat and sprinkle the chopped parsley over the top of the paella. Serve the paella hot, with lemon wedges on the side for squeezing over each serving.

Tools for making

Skillet or Paella Pan - A large skillet or specialized paella pan for cooking the dish.
Cutting Board - To chop the onions, garlic, and bell peppers.
Knife - For cutting the pork tenderloin and chopping the vegetables.
Wooden Spoon - To stir the ingredients while cooking.
Measuring Spoons - For accurately measuring the spices.
Can Opener - To open the can of diced tomatoes.
Ladle or Spoon - For transferring and serving the paella.
Citrus Juicer - To extract juice from the lemon wedges for serving.
Plate or Serving Dish - To present and serve the finished paella.

Recipe variations

Substitute chicken or seafood (such as shrimp or mussels) for pork to make a different protein-based paella.
Add chorizo or smoked sausage for an extra burst of flavor.
Include different vegetables like artichoke hearts, asparagus, or zucchini.
Experiment with different spices and herbs, such as thyme, rosemary, or bay leaves.
Replace the short-grain rice with long-grain rice or even cauliflower rice for a healthier option.
Try using vegetable broth instead of chicken broth for a vegetarian or vegan version.
Add a splash of white wine or sherry to the pan for an extra layer of complexity.
Incorporate different types of olives, such as Kalamata or Castelvetrano, for unique flavor profiles.
Include sautéed mushrooms for an earthy twist.
Top the finished paella with grated cheese, such as Manchego or Parmesan, for an indulgent touch.

Recipe overview

Welcome to our Pork Paella recipe page! This Spanish classic dish is brimming with flavorful pork pieces, colorful peppers, and fragrant saffron-infused rice. It's a one-pan wonder that's sure to impress at any dinner table. In this recipe, we'll guide you step-by-step to create this hearty and delicious masterpiece. First, you'll sauté your pork until it's perfectly browned, then cook your vegetables until they're just softened. Next, you'll add your rice and seasonings, followed by your liquids, creating a rich, aromatic base for your paella. Once your rice is cooked and has absorbed most of the broth, you'll stir in peas and olives for a pop of color and flavor. The result is a beautiful, savory dish that's satisfying and packed with different textures and tastes - tender pork, chewy rice, crunchy peppers, sweet peas, and salty olives, all brought together with a dash of smoky paprika and exotic saffron. Top it off with a sprinkle of fresh parsley and a squeeze of lemon for a fresh, bright finish. Making Pork Paella may seem daunting, but with our detailed guide, you'll find it's more straightforward than you might think. So, let's get started and bring a piece of Spain into your kitchen!

Common questions

Can I use a different type of meat instead of pork? Yes, you can substitute pork tenderloin with chicken, beef, or even seafood like shrimp or mussels.
Can I use long-grain rice instead of short-grain rice? While traditionally short-grain rice is used in paella for its ability to absorb flavors, you can use long-grain rice if you prefer. Just keep in mind that the texture and cooking time may vary slightly.
Is there a vegetarian version of this recipe? Absolutely! You can omit the pork and replace it with additional vegetables like mushrooms, artichokes, or zucchini. Use vegetable broth instead of chicken broth to keep it vegetarian.
Can I make this recipe in advance? Paella is best served fresh, but you can prepare some of the ingredients in advance to save time. Cook the pork and chop the vegetables ahead of time, then assemble and cook the paella when you're ready to serve.
Can I freeze the leftovers? While paella is typically enjoyed fresh, you can freeze any leftovers in an airtight container for up to 3 months. Thaw and reheat gently on the stovetop or in the oven, adding a splash of broth if needed to moisten the rice.

Serving dishes and utensils

Skillet or Paella Pan - A large, wide pan with shallow sides, perfect for cooking the paella.
Cutting Board - To chop the onion, garlic, and bell peppers.
Chef's Knife - For cutting the pork tenderloin and other ingredients.
Wooden Spoon - To stir and mix the ingredients in the pan.
Measuring Spoons - To accurately measure the saffron, smoked paprika, cayenne pepper, etc.
Can Opener - To open the can of diced tomatoes.
Ladle - For serving the paella into individual bowls or plates.
Garnish Bowl - For holding the lemon wedges and parsley.
Serving Plates or Bowls - To serve the cooked paella.

Origin stories

Paella, a joyous symphony of rice and meat, finds its roots in the beautiful, sun-drenched fields of Valencia, a region on the eastern coast of Spain. In its humble beginnings, it was a dish for farm workers, cooked over open fires in the fields. Workers used what they could find - rice, of course, and often rabbits, snails and beans. Over time, as Valencia's waters teemed with fresh seafood, the dish evolved, and new variations emerged, from chicken to shrimp. Yet, our pork paella pays homage to the land, a nod to the dish's rustic origins. And the saffron? Ah, the saffron! Introduced by the Moors, it's a touch of gold in the dish, representing Valencia's sunny disposition. So, as you savor each bite, imagine the Spanish sun, the sprawling fields, and the hearty laughter of farmers sharing a meal - a delightful journey through Valencia, no passport required.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.