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Pork and Chorizo Paella with Saffron Rice

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Paella
  • 2 tablespoons olive oil
  • 1 pound pork shoulder, cut into 1-inch cubes
  • 8 oz Spanish chorizo, sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 ½ cups long-grain rice (preferably Bomba or Arborio)
  • 4 cups chicken or vegetable broth
  • ½ teaspoon saffron threads, soaked in 2 tablespoons warm water
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • Salt and black pepper, to taste
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish

Instructions
 

  • Step 1: Brown the Pork : Heat 2 tablespoons olive oil in a wide pan over medium heat. Add pork cubes and sear on all sides until golden brown. Remove and set aside.
  • Step 2: Cook Chorizo and Vegetables : Add chorizo slices to the pan. Cook until slightly crisp. Add chopped onion, garlic, and diced bell peppers. Sauté for 4–5 minutes until softened.
  • Step 3: Toast the Rice : Add rice to the pan and stir to coat in oils and aromatics. Add smoked paprika, thyme, salt, and pepper. Toast rice for 1–2 minutes.
  • Step 4: Add Broth and Saffron : Pour in 4 cups of chicken broth and saffron with soaking water. Return the browned pork. Bring to a gentle boil.
  • Step 5: Simmer the Paella : Reduce heat to low. Simmer uncovered for 20–25 minutes, without stirring, until rice is cooked and liquid absorbed.
  • Step 6: Add Peas and Rest : Scatter frozen peas over the paella in the last 5 minutes of cooking. Remove from heat and cover with a kitchen towel for 5 minutes to rest.
  • Step 7: Serve and Garnish : Garnish with chopped parsley. Serve with lemon wedges to squeeze over the top.