Rice With Pork And Peppers

Recipe Ingredients

1/2 cup	118ml	Spanish olive oil
1 lb	454g / 16oz	Lean pork ribs and loin,
		Or boneless chicken meat
2		Red or green peppers
2		Garlic cloves
2		Ripe tomatoes
3		Parsley sprigs
1		Saffron
1/2 teaspoon	2.5ml	Sweet paprika
		Salt - to taste
5 cups	1185ml	Hot water
14 oz	397g	Medium-grain rice

Recipe Instructions

Cut pork or chicken into bite-size pieces. Wash, dry, seed and cut pepper into strips lengthwise. Peel the garlic cloves. Wash, peel and chop tomatoes. Wash and chop parsley.

In a paella pan heat oil over moderately-high heat and saute meat until browned on all sides. Remove meat from pan and transfer to side plate.

In pan drippings, fry whole garlic cloves until golden and transfer them to a mortar. Add peppers and saute for 2 to 3 minutes. Add tomatoes and stir to combine. Mash fried garlic cloves with parsley and saffron in mortar.

Add garlic mixture to cooking peppers and tomatoes and let simmer for a few minutes. Stir in 1/2 teaspoon sweet paprika. Return meat to pan and stir in 5 cups hot water, pinch of salt and cook for 20 minutes. Adjust seasoning if necessary.

Add rice and cook on high heat for 10 minutes. Lower heat to medium-low and cook for another 8 to 10 minutes. Taste a few grains of rice to verify that it's cooked through but al dente. It should also be "soupy", not dry, so add a little more hot water if necessary.

Remove from heat and let stand for 5 minutes before serving.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe Courtesy of Clara Maria G. De Amezua - From the TV FOOD NETWORK - (Show # CL-8833 broadcast 03-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.