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Vegetable Pork Paella

Vegetable Pork Paella


12 oz Pork Loin, 1-inch cubes

1 tsp Oregano, dried

1 tsp Paprika (as desired)

Salt and Pepper

2 each dried Chile Peppers, mild (Ancho, etc.) (as needed)

Hot Water

6 Cups Chicken Stock

(pinch) Saffron

¾ Cup Green Beans

1 Cup Cauliflower Florettes

1 Red Bell Pepper, brunoise (as needed)

Olive Oil

¾ Cup Artichoke Hearts

2 Cups Spinach, chiffonade

2 Tbsp Garlic, minced

¾ Cup Crushed Tomatoes (as needed)

Olive Oil 2 Cups

Short Grain Rice (Bomba, Arborio, etc.)


Toss pork in oregano, paprika, salt, and pepper and let it season until needed. Toast dried chile peppers, then soak in hot water until softened. Drain all but 1/2 Cup water, puree in a blender, and reserve for later use. Bring chicken stock and saffron to a simmer. Keep simmering until needed. In a heavy-bottomed sauté pan (or paella pan), sauté pork in olive oil until well browned. Push to the side of the pan. Add green beans, cauliflower, and red pepper and sauté until softened. Push to the side of the pan. Add artichoke hearts and spinach and sauté until softened. Remove all ingredients to a mixing bowl and reserve for later use.


Sauté garlic and reserved pureed Chile pepper until fragrant. Add crushed tomatoes and bring to a simmer. Return sautéed pork and vegetables to the pan and bring to a simmer. Add 4 cups simmering chicken stock. Cook about 5 minutes. Add rice to pan and shake to distribute. Simmer until rice is even with top of liquid. Transfer pan to 425 degrees F oven and finish cooking, about 15 minutes. (If liquid seems to be reducing too fast and rice is still raw, sprinkle a bit more of the simmering stock in the pan and continue cooking.) Remove pan from oven, cover, and rest 10 minutes before serving.
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