Paella with Pork and Chorizo
This Paella with Pork and chorizo is, without a doubt, the perfect one for meat lovers. Meat paellas can have different types of meat, such as chicken or beef, but I like it best with a chopped pork loin and chorizo.
The best thing about paella is that it admits any ingredient. You can add peas, green beans, other types of meat, whatever you want really.
What you need for this Paella with Pork and Chorizo
- 80 ml of virgin olive oil
- 1 chorizo, about 20 cm long, cut into thin slices
- 250 g pork loin (without bones), cut into small pieces
- 1 red capsicum, finely diced
- 4 cloves garlic, peeled and chopped
- 5 or 6 whole tomatoes, blanched and peeled
- 1.75 liters of chicken or vegetable stock
- A generous pinch of saffron
- 2 1/2 cups paella rice
- Salt and black pepper, to taste
- 1 spoonful of paprika
To know which paella rice to buy in Coles read the article at the bottom of our home page!
How to make this Paella for Meat lovers
Start by heating the oil in a paella pan (or frying pan) over medium heat.
When it is hot, add the chopped chorizo and fry it until it browns on both sides. Stir as often as necessary to infuse the oil with the flavor of the chorizo.
Then remove the chorizo to a plate (you can put it on top of kitchen paper to drain the excess fat), and add the pork to fry it in the same way. When it is golden brown, remove it from the same dish as the chorizo.
Let’s make the sofrito
Now, in that meat flavored oil, sauté the chopped capsicum until it begins to soften, then add the garlic and let it sauté as well.
Next, blanch the tomatoes in boiling water and crush them. Add them to the frying pan to cook for 7 or 8 minutes.
When the liquid of the tomatoes begins to thicken, pour the broth and increase the temperature so that it comes to boil.
Then add the saffron, salt, black pepper and add the meat again. Add the paella rice and stir once so that the liquid covers all the rice.
Now lower the temperature and let it cook over medium-high heat for 10 minutes.
After that time, turn the heat to low and continue cooking for another 10 minutes until the liquid has been completely absorbed.
To finish, turn off the heat and sprinkle the paprika on top. Cover it with a cloth or aluminum foil and let it rest for 5 or 10 minutes. We can decorate the paella with a few slices of lemon.
And there you have it! Easy Paella with Pork and Chorizo, feel free to add any other meat that you like! This is the perfect dish for meat lovers 🙂