Pork and Pomegranate Paella

 

For our 2nd attempt making a Paella on our Paella Grill, we decided to make a Pork and Pomegranate Paella. The Paella was unusually sweet/sour taste do to the Watercress. Who knew? This is the first Paella where we actually got a Crispy Crust at the bottom. You don't stir the Paella once you add the liquid. The perfect Paella has a Crust of Rice on the bottom. Inspire of the crust called socarrat in Spanish we preferred the Chicken Paella we previously had made. Nothing wrong with this one, but our tastes preferred the Chicken. You can find the recipe for the Chicken Paella on our blog of: October 27, 2021. Click the date to get the recipe. We look forward to our trip to Spain and especially the city of Valencia where supposedly they have the best Paella in Spain.

Pork and Pomegranate Paella

(Paella de Magra y Granadina)

Paella – Penelope Casas

 

Pomegranates are closely associated with Spanish history and are a legacy of centuries of Moorish domination in Spain. The Moors were fond of sweet and sour flavors, and they planted pomegranate trees in Andalucía. in fact the Andalusian ditsy of Granada bears the same name as the pomegranate (granada in Spanish, perhaps in reference to the ruddy colored brick used to build the Alhambra, the ethereal Moorish palace. Today the pomegranate remains the symbol of Granada, and its image appears as well in Spain's national coat of arms.

 

This is an outstanding paella of captivating flavor. The pork is marinated in a mixture of fresh pomegranate juice boiled down to a syrup, herbs, and spices, giving the meat and the paella a wonderful hint of sweetness, while the watercress with its slightly bitter edge is a perfect foil.

 

Buy pomegranates in the fall and freeze the seeds if you would like to have them on hand anytime. Bottled grenadine syrup, although ostensibly made from pomegranates, is more likely to be a mix of corn syrup, fruit flavors, and food coloring, but if you cannot find the real thing, substitute it for the fresh juice.

Serves 4 to 6

 

1/2       cup pomegranates molasses

1          bay leaf, crumbled

1          tablespoon rosemary leaves or ½ teaspoon dried

4          tablespoons minced parsley

1½       teaspoons ground cumin

8          cloves garlic, minced

Kosher or sea salt

Freshly ground pepper

¼         cup dry white wine

1          pound pork loin, cut in 1/2-inch cubes

About 5¾ cups chicken broth, canned or homemade

¼         teaspoon crumbled thread of saffron - toasted

8          tablespoons olive oil

1          medium onion grated

1          tomato Grated

1½       cups finely chopped watercress (mostly leaves)

3          cups imported Spanish or Arborio short-grain rice

 

In a bowl, combine, combine the pomegranate molasses, bay leaf, half of the rosemary, 2 tablespoons of the parsley, 3/4 teaspoon of the cumin, half of the minced garlic, salt and pepper to taste, and the wine. Stir in the pork, cover, and marinate for 1 hour

Remove the meat from the marinade, dry on paper towels, then sprinkle with salt. Combine the marinade in a large saucepan with the saffron and enough broth to make 6 cups. Keep hot over the lowest heat. 

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 over high heat until lightly browned (it should not be fully cooked). Remove to a warm platter,

Add the onion, tomato, garlic to compote, stir in the watercress, the remaining rosemary, the remaining 2 tablespoons parsley, and 1/4 teaspoon cumin, and cook 1 minute more. Add the rice and coat well with the pan mixture. Pour in all the hot broth and bring to a boil, stirring and rotating the pan occasionally. Taste for salt, continue to boil for about 3 minutes, then return the pork to the pan and boil about 2 minutes more, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice.

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 let sit 5 – 10 minutes, until the rice is cooked to taste.