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Meat Recipe

Name: Paella's Mediterranean Fusions Meat Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 3 tbs extra-virgin olive oil; 300 g boneless pork shoulder, trimmed and cut into 1-inch cubes; 300 g boneless chicken thighs, skinless, cut into 1-inch pieces; 150 g fresh Spanish chorizo, sliced 1/4-inch thick; 200 g ground beef (80/20) or small beef cubes; 1 cup sweet onion, finely chopped; 1 cup red bell pepper, diced; 4 cloves garlic cloves, minced; 2 tsp smoked paprika (pimentón); 1 tsp sweet paprika; 0.5 tsp saffron threads; 900 ml hot chicken or beef stock, divided; 360 g short-grain rice (e.g., bomba or Calasparra; Arborio if unavailable); 120 ml dry white wine; 1 cup tomato, grated (or 1/2 cup canned crushed tomato); 100 g frozen peas, thawed; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 4 to taste lemon wedges, for serving; 2 tbs fresh flat-leaf parsley, chopped; 0.5 tsp pimentón hot or smoked chili flakes (optional for heat); 1 tbs extra olive oil to finish

Inspired by Paella's Mediterranean Fusion

Time1h 15m

Serves6

A Meat Lovers delight, Pork, Chicken, Chorizo & Beef w/ saffron Rice

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Ingredients

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Paella Base

3 tbs extra-virgin olive oil

10.6 oz (300 g) boneless pork shoulder, trimmed and cut into 1-inch cubes

10.6 oz (300 g) boneless chicken thighs, skinless, cut into 1-inch pieces

5.29 oz (150 g) fresh Spanish chorizo, sliced 1/4-inch thick

7.05 oz (200 g) ground beef (80/20) or small beef cubes

1 cup sweet onion, finely chopped

1 cup red bell pepper, diced

4 cloves Garlic cloves, minced

2 tsp smoked paprika (pimentón)

1 tsp sweet paprika

1/2 tsp saffron threads

3.8 cup (900 ml) hot chicken or beef stock, divided

12.7 oz (360 g) short-grain rice (e.g., bomba or Calasparra; Arborio if unavailable)

1/2 cup (120 ml) dry white wine

1 cup tomato, grated (or 1/2 cup canned crushed tomato)

3 1/2 oz (100 g) frozen peas, thawed

2 tsp kosher salt

1 tsp freshly ground black pepper

4 to taste Lemon wedges, for serving

2 tbs fresh flat-leaf parsley, chopped

Finishing (optional)

1/2 tsp pimentón hot or smoked chili flakes (optional for heat)

1 tbs extra olive oil to finish

Method

Paella Base

prepare saffron

Place saffron threads in a small bowl and pour 3 tablespoons of the hot stock over them. Let steep for at least 10 minutes to release color and aroma.

preheat pan

Heat a 14-inch paella pan or large wide skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat.

brown the pork

Season pork cubes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pork to the hot pan in a single layer and brown without overcrowding for 3–4 minutes per side until golden. Remove to a plate and set aside.

brown the chicken

Add another 1 tablespoon olive oil to the pan if dry. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken pieces 3–4 minutes per side until color develops but not fully cooked. Remove to the plate with pork.

cook chorizo and beef

Reduce heat to medium. Add sliced chorizo and ground beef (or small beef cubes) to the pan. Cook, breaking up the ground beef with a spoon, until beef is browned and chorizo releases oil, about 4–5 minutes. Transfer to the plate with the other meats, leaving rendered oil in pan.

soffrito

Add the chopped onion and diced red pepper to the pan. Sauté in the rendered oil over medium heat until softened and translucent, about 6–8 minutes. Stir in minced garlic, smoked paprika and sweet paprika; cook 1 minute until fragrant.

add tomato and deglaze

Stir grated tomato (or crushed tomato) into the pan and cook 3–4 minutes until it thickens slightly. Pour in the white wine to deglaze, scraping up browned bits from the pan. Let the wine reduce by half, about 2 minutes.

return meats

Return the browned pork, chicken, chorizo and beef to the pan, distributing them evenly.

add rice

Evenly sprinkle the rice over the mixture—do not stir after this step. Stir twice briefly to combine rice with the sofrito and coat with oil, then smooth the surface into an even layer.

add saffron and stock

Pour the remaining hot stock (reserve 3 tablespoons used for saffron) and the saffron infusion evenly over the rice. Add 1 teaspoon salt and remaining 1/2 teaspoon pepper. Gently shake the pan once or twice to level the liquid but avoid stirring the rice. Bring to a steady simmer over medium heat.

simmer

Reduce heat to medium-low and simmer uncovered for 15–18 minutes. Do not stir. If parts of the rice appear dry before the time is up, gently spoon a little additional hot stock over those spots (up to 100 ml).

add peas

When the rice is nearly tender (after about 15 minutes), scatter the thawed peas over the top and press them lightly into the rice. Continue cooking for another 3–5 minutes until liquid is absorbed and the top is set.

rest

Remove the pan from heat and cover loosely with aluminum foil or a clean kitchen towel. Let the paella rest for 8–10 minutes to finish cooking and allow flavors to settle. This helps form the socarrat (crispy bottom).

finish and serve

Drizzle remaining 1 tablespoon olive oil over the paella, sprinkle chopped parsley, and optionally a pinch of extra smoked paprika or chili flakes. Serve directly from the pan with lemon wedges for squeezing. Encourage guests to scrape from the bottom to enjoy the socarrat.