Perfect Chicken and Pork Paella

The First Attempt

I love to cook Chicken and Pork Paella and I remember the first time I decided to make Chicken and Pork Paella. It was a sunny Saturday morning, and the thought of infusing my kitchen with the vibrant flavors of Spain was thrilling. Chicken and Pork Paella has always been a dish close to my heart, filled with aromatic spices and hearty ingredients that make every bite a delight. I could already imagine the scent of saffron and smoked paprika filling the air.

Marinating the Meat

The process of making Chicken and Pork Paella started with marinating the chicken and pork. I mixed them with olive oil, minced garlic, and smoked paprika, letting the flavors meld together while I prepared the rest of the ingredients. Saffron steeped in hot water, releasing its golden hue and distinct aroma, while I grated ripe tomatoes, ready to add freshness to the dish. The kitchen buzzed with anticipation, knowing that Chicken and Pork Paella was on its way to becoming a reality.

Cooking the Ingredients

As I began cooking the marinated meat, the sizzle in the pan was music to my ears. The chicken and pork browned beautifully, creating a rich base for the paella. Adding the artichoke hearts, green beans, and scallions brought a burst of color to the pan, making the dish as visually appealing as it was aromatic. The grated tomatoes and saffron mixture joined the party, infusing every ingredient with depth and richness. Stirring in the Bomba rice and chicken broth, I could already tell this Chicken and Pork Paella was going to be something special.

The Final Touch

The final step was baking the paella in the oven, a process that allowed all the flavors to meld perfectly. As the rice absorbed the broth and developed a delightful crust at the bottom, the smell of Chicken and Pork Paella wafted through the house, drawing everyone to the kitchen. Topping the dish with roasted red bell pepper strips and peas added the finishing touches. When I finally served it, the golden, crispy edges and vibrant colors made it clear that this Chicken and Pork Paella was a masterpiece worth every minute of effort.

Chef’s Notes- Chicken and Pork Paella

• Traditional Pan: For best results, use a traditional paella pan to achieve the perfect socarrat (crispy bottom layer). If you don’t have a paella pan, a large, shallow skillet works as well.
• Saffron: Using high-quality saffron is key to authentic flavor. Make sure to let it steep properly to release its full color and aroma.
• Even Layering: When adding the rice, spread it evenly over the pan without stirring. This helps create the characteristic texture of paella.
• Broth Ratio: Maintain the correct broth-to-rice ratio to ensure the rice cooks perfectly. Bomba rice absorbs more liquid than regular short-grain rice, so adjust accordingly if using substitutes.
• Resting Time: Let the paella rest for about 10 minutes after cooking. This allows the flavors to meld and makes it easier to serve.
• Flavor Boost: Add a squeeze of fresh lemon juice just before serving to enhance the dish’s flavors.
• Experiment with Ingredients: Feel free to add other vegetables like bell peppers or mushrooms for added variety. Chorizo can also be a great addition for an extra layer of flavor.
• Pairing: Pair this dish with a crisp white wine like Albariño or a light red wine like Garnacha for an authentic Spanish dining experience.

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Chicken and Pork Paella

0.0 from 0 votes

Course: Main CourseCuisine: SpanishDifficulty: Medium

Servings

4

plates

Prep time

30

minutes

Cooking time

45

minutes

Calories

450

kcal

Resting Time

30

minutes

Total time

1

hour 

45

minutes

Dive into the rich flavors of this Chicken and Pork Paella, a delightful twist on the classic Spanish dish. This recipe combines tender chicken and succulent pork with vibrant vegetables and aromatic spices, creating a hearty meal that’s perfect for any occasion. Follow these simple steps to bring a taste of Spain to your table!

Ingredients

• Meat and Marinade

• 1 pound boneless chicken thighs, cut into bite-sized pieces

• 1 pound boneless pork shoulder, cubed

• 1/4 cup extra-virgin olive oil

• 2 tablespoons minced garlic

• 2 teaspoons smoked paprika (pimentón)

• Kosher salt and freshly ground black pepper

• Saffron Mixture

• Large pinch of saffron threads

• 1/4 cup hot water

• Vegetables

• 2 large ripe tomatoes, grated

• 9 ounces frozen artichoke hearts, thawed

• 1/4 pound green beans, trimmed and cut into 2-inch pieces

• 8 scallions, chopped into 1-inch pieces

• Rice and Broth

• 6 cups low-sodium chicken broth

• 2 cups Bomba rice or Arborio rice

• 1 large sprig fresh rosemary

• Toppings

• 1 roasted red bell pepper, sliced into strips

• 1 cup frozen peas, thawed

Directions

• Marinate Meat – In a large bowl, combine the chicken and pork with 1 tablespoon of olive oil, minced garlic, and smoked paprika. Season generously with salt and pepper. Let it marinate at room temperature for about 30 minutes.
• Prepare Saffron – In a small bowl, steep the saffron threads in hot water and let it cool completely.
• Grate Tomatoes – Grate the tomatoes into a bowl using a box grater until only the skins remain; discard the skins.
• Cook Meat – Heat 2 tablespoons of olive oil in a large paella pan or cast-iron skillet over high heat. Add half of the marinated meat and cook until browned but not fully cooked through (about 6 minutes). Transfer to a plate and repeat with another tablespoon of olive oil and the remaining meat.
• Cook Vegetables – In the same pan, add artichoke hearts and green beans along with the remaining tablespoon of olive oil. Season with salt and pepper and cook until lightly browned (about 3 minutes). Push the vegetables to one side of the pan.
• Add Aromatics – Reduce heat to medium and add the remaining garlic and smoked paprika to the empty side of the pan. Cook until fragrant (about 2 minutes). Stir in the grated tomatoes and scallions; cook until the mixture thickens (about 5 minutes). Stir in the browned meat along with 4 cups of chicken broth and the saffron mixture. Bring to a boil over high heat. Evenly distribute the rice over the mixture without stirring. Simmer over moderately high heat for about 5 minutes. Preheat oven to 425°F (220°C). Add the rosemary sprig and remaining broth to the pan. Season with salt and pepper. Transfer the pan to the oven and bake until the rice is tender and liquid is absorbed (about 15 minutes).
• Finish Dish – Scatter roasted red pepper strips and peas on top of the paella. Bake for an additional 3 minutes. Serve hot.

Equipment

• chef’s knife
• cutting board
• Cast Iron Skillet
• box grater
• Baking sheet
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 600mg
• Potassium: 500mg
• Carbohydrates: 50g
• Fiber: 5g
• Sugar: 6g
• Protein: 30g
• Vitamin A: 20IU
• Vitamin C: 30mg
• Calcium: 8mg
• Iron: 15mg

FAQs- Chicken and Pork Paella

Can I make this paella ahead of time?

Yes, you can prepare the paella up to the baking step. Cover and refrigerate the dish, then bake it just before serving.

What can I use instead of saffron?

Saffron is essential for traditional paella, but if unavailable, a pinch of turmeric can add color (though it won’t replicate the unique flavor).

Can I use brown rice instead of Bomba rice?

Yes, but the cooking time and liquid ratio will need adjustment. Brown rice typically takes longer to cook and absorbs more liquid.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of broth to keep it moist.

Is there a vegetarian version of this paella?

Yes, you can omit the chicken and pork and add more vegetables like bell peppers, zucchini, and mushrooms. Use vegetable broth instead of chicken broth.