Marinated Pork Chop Paella

Mise en place for making the Paella

Completed Pork Chop Paella

We made Marinated Pork Chop Paella. We still think the best recipe is the Chicken Paella. You can find the recipe on our blog of: October 27, 2021. Click the date to get the recipe. Its not that this is a bad recipe, but rather we liked the Chicken one better.

Marinated Pork Chop Paella

(Arroz con Costillas Adobadas)

Paella – Penelope Casas

 

Start the preparation one day in advance.

 

Marinating pork in olive oil, garlic, paprika, and herbs is an age-old method once used to preserve pork and today a popular way to season it. In this tasty paella the marinade not only flavors the pieces of pork but lends a unique flavor to the rice.

Serves 5 to 6

 

Marinade

 

4           tablespoons olive oil

2           tablespoon dry white wine

1           tablespoon paprika, preferably Spanish smoked

6           cloves garlic, crushed to a paste in a mortar or garlic press

1           bay leat

2           teaspoon thyme leaves or 1/4 teaspoon dried

1-1/4    teaspoon dried oregano

Salt

Freshly ground pepper

 

1           pound rib pork chops, 1 inch thick, trimmed of fat and hacked into 1½-inch pieces with a heavy knife or by a butcher

6           cloves garlic, peeled

¼          teaspoon crumbled thread saffron

2           tablespoons minced parsley

Kosher or sea salt

¼          cup dry white wine

4-3/4    cups chicken broth, canned or homemade

5           tablespoons olive oil

2           large red bell peppers cut in strips

1           medium tomato grated

1           medium onion grated

2           teaspoons sweet paprika, preferably Spanish smoked

3           cups imported Spanish or Arborio short-grain rice

2/3        cup frozen or fresh peas

 

Combine all marinade ingrediants in a large bowl. Add the pork and stir to coat well. Cover and refrigerate overnight.

 

Mash to a paste in a mortar or mini-processor the 6 garlic cloves , toasted saffron, parsley and ¼ teaspoon salt. Stir in the wine. Keep the broth hot over the lowest heat. Remove the pork from the marinade and pat dry with paper towels. Add the remaining marinade to the broth. 

 

Preheat the oven to 400° F for gas oven, 450°F for electric.

 

Heat the oil in a paella pan measuring 17-18 inches at its widest point (or in a shallow casserole of a similar size), over 2 burners if necessary. Sauté the pork until lightly browned over medium-high heat (it should not be fully cooked). Remove to a warm platter. Add the red peppers and sauté until slightly softened. 

 

Add the tomato and onion to the pan, cook 1-2 minutes, then stir in the paprika. Add the rice and stir to coat well with the pan mixture. Pour in all the hot broth and bring to a boil. Taste for salt, add the peas, and boil about 5 minutes more, until the nice is no longer soupy but sufficient liquid remains to continue cooking the rice.

 

Stir in the pork pieces and any juices from the platter, transfer to the oven, and cook, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes electric.

Remove to a warm spot, cover with foil, and letsit 5-10 minutes more. To "fry" the bottom layer of the rice, uncover the paella and place over high heat for about 2 minutes, until the rice begins to stick to the pan (be careful not to burn it).