READY IN: 1hr 25mins


  • 34 cupolive oil, divided
  • 1largeboneless pork chop, cubed
  • 34 cupshallot, finely chopped
  • 1mediumred pepper, cut into thin strips(about 1 1/2-inch long)
  • 1mediumyellow pepper, cut into thin strips(about 1 1/2-inch long)
  • 1mediumpoblano pepper, cut into thin strips(about 1 1/2-inch long)
  • 2largeroma tomatoes, seeded and chopped
  • 5largegarlic cloves, pressed
  • 2mediumchicken breasts, cubed and seasoned with freshly ground black pepper and sea salt
  • 1tablespoonrosemary, chopped
  • 1 12 teaspoonssmoked paprika
  • 12 teaspoonground thyme
  • 14 teaspoonground cumin
  • 2 12 cupscalrose rice (substitute bomba rice)
  • 5cupslow sodium chicken broth, divided
  • 1 12 cupschorizo sausages, sliced and quartered
  • 1cupfrozen peas
  • 2tablespoonscapers, rinsed and drained
  • 12 teaspoonsaffron thread
  • 12largeclams, scrubbed and debearded
  • 12largemussels, scrubbed and debearded
  • 12largeprawns, peeled and deveined
  • 2tablespoonsparsley, coarsely chopped

    Serving Size: 1 (500) g

    Servings Per Recipe:8

    Calories: 827

    Calories from Fat 398 g 48 %

    Total Fat 44.3 g 68 %

    Saturated Fat 11.1 g 55 %

    Cholesterol 104.9 mg 34 %

    Sodium 1011.1 mg 42 %

    Total Carbohydrate64.6 g 21 %

    Dietary Fiber 4.1 g 16 %

    Sugars 2.2 g 8 %

    Protein 41.4 g 82 %


  • In a large deep skillet over medium, heat ¼ cup oil. Add pork and sauté for 2 minutes. Add onion and peppers; sauté for 3 minutes. Add tomatoes and sauté for 2 minutes. Add garlic and sauté for 1 minute. Transfer pork mixture to a bowl and set aside.
  • Return skillet to stove and heat another ¼ cup oil. Add chicken and sauté until no longer pink, about 4-5 minutes. Season chicken with rosemary, paprika, thyme and cumin; transfer chicken into a small bowl and set aside.
  • Return skillet to the burner and heat the remaining ¼ cup oil. Add rice and sauté until translucent, about 10 to 12 minutes. Pour half of broth and stir to combine. Add pork and chicken mixture and stir until evenly mixed. Add chorizo and peas; stir to mix. Stir in the capers and saffron; give a quick stir. Preheat oven to 400ºF.
  • Transfer half rice mixture at the bottom of a 15-inch paella pan. Place shellfish and prawns then cover with remaining rice mixture; well-spaced them. Transfer pan into the preheated oven and pour the rest of the broth. Cook for 25-35 minutes or until the liquid is absorbed.
  • Remove paella from the oven and discard any clams or mussels that failed to open. Spoon paella onto warm serving plates and top with fresh parsley; garnish with lemon wedges.
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