Paella with Pork and Chargrilled Peppers

Paella: 40 Delicious Spanish-Style Recipes (p70)

Spanish chorizo is generally cured, and is important here. Mexican is typically fresh, and will work in a pinch.
Marinate Pork
  • Mix in shallow non-metallic bowl.
  • Cover, plastic wrap.
  • Marinate in fridge, 2 hr (optional)
6 oz pork tenderloin, bite sized chunks
3 T olive oil
3 T sherry vinegar
1/4 t cayenne
1 t paprika
salt
pepper
Chargrill peppers
Core and unwrap into flat sheets of pepper flesh.
2 large red bell peppers, flattened
  • Place on sheet pan skin side up.
  • Broil peppers under high, top rack, 15 min or until charred.
  • Transfer to plastic bag or sealed tupperware for 15 min.
  • Remove skin.
  • Cut into 1/2 in strips.
Prep Saffron
Combine in pinch bowl, ~5 min.
1/2 t saffron threads
2 T hot water
Combine
  • Heat in paella pan or wide shallow skillet.
  • Add pork and marinade, 5 min.
3 T olive oil
Soften onion, 2-3 min.
6 oz Spanish chorizo, casing removed, 1/2 in slices
1 large onion, chopped
Add, stirring constantly.
2 cloves garlic, crushed
Previous saffron and soaking liquid
Add, stirring constantly, 2 min.
8 oz tomatoes, peeled and wedged
Until glossy and coated, 1 min.
1 5/8 c medium-grain paella rice
1 T thyme, chopped
Cook
1/3 c (generous) white wine
5 c stock, simmering
  • Add wine and 4 c stock.
  • Bring to boil.
  • Simmer uncovered, 10 min.
  • Do not stir, but shake once or twice.
  • Season, shake, cook 10-15 min, until rice plump and cooked.
  • Add extra stock and shake if necessary.
  • Remove from heat when all liquid absorbed and smells faintly toasty.
  • Cover with dish towel and let stand 5 min.
Serve with lemon wedges.
1 lemon, wedged