Ingredients
- 1 pound pork tenderloin, in 1/2-inch cubes
- 2 cloves garlic, mashed or pressed, plus 10 cloves minced
- 3 tablespoons minced parsley
- 6 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 2 ½ cups cooked or canned chickpeas, drained and rinsed
- 4 cups well-seasoned chicken stock
- ½ teaspoon saffron threads
- 2 large red bell peppers, cored, seeded and cut in 3/4-inch squares
- 1 slice 1/4-inch thick serrano ham or prosciutto, diced
- ¼ cup finely chopped piquillo pepper
- 2 teaspoons paprika, preferably smoked Spanish
- 2 cups short-grain rice, preferably Spanish
- Nutritional Information
Nutritional analysis per serving (6 servings)
700 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 87 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 36 grams protein; 63 milligrams cholesterol; 889 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Combine pork with mashed garlic, 1 tablespoon parsley, 1 tablespoon oil and salt and pepper to taste. Set aside 20 minutes.
- Place 1/2 cup chickpeas in food processor with 1/2 cup stock; puree. Place remaining stock in saucepan, and add chickpea mixture to it. Add saffron, bring to a simmer and keep on low heat.
- Preheat oven to 400 degrees. Heat remaining oil in 13-inch paella pan. Lightly brown pork, then remove to warm platter. Pork will not be fully cooked. Add red peppers to pan and saute over medium heat 1 minute. Add minced garlic, ham, piquillo peppers and remaining parsley. Saute 2 minutes.
- Stir in paprika, browned pork and any pork juices. Add rice and stir to coat. Add broth and remaining chickpeas. Salt to taste. Bring to a boil and cook fairly rapidly, about 5 minutes, until rice is no longer soupy but there is still liquid in pan. Stir.
- Transfer to oven and cook until rice is almost done, about 12 minutes. Remove, cover with foil and set aside 10 minutes before serving.
Dining and Cooking