Paella De Cerdo , Gambas Y Calamares
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1⁄4 cup extra virgin olive oil
- 3 cloves garlic, finely diced
- 1 onion, diced
- 1 green capsicum, diced
- 3 ripe tomatoes, chopped
- 1 cup dry sherry
- 2 1⁄2 cups short-grain rice
- 6 cups water
- 3 chicken stock cubes
- 800 g diced pork
- 1⁄2 cup frozen peas
- 1⁄2 teaspoon saffron
- 20 large uncooked prawns
- 2 tablespoons sweet paprika
- salt
directions
- Heat oil in very large pan and saute the garlic, onion, capsicum and tomatoes until soft and browned.
- Add the pork and cook until browned.
- It is important that you brown the pork to release the flavour.
- Add the sherry, salt (usually a good pinch) and simmer for about 10 minutes stirring occasionally.
- Add the uncooked rice to the pork and stir around to coat.
- Cook for about 3 minutes stirring all the time to prevent from sticking.
- Add water, stock cubes, paprika, peas and saffron powder and stir to even out rice mixture.
- Place calamari and prawns over the top.
- Taste to make sure it has enough salt otherwise with all the rice the dish can taste quite bland.
- Leave to simmer on a medium-low heat for about 20 minutes or until rice is just cooked.
- Do not stir in this process.
- Rice may slightly burn at the bottom but this is common when making this dish.
- Be careful not to overcook rice.
- When cooked, turn off the heat and let sit for about 5 minutes with a cloth over the top before serving.
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RECIPE SUBMITTED BY
Susie T
Teesdale, Victoria
I live in Australia but I am Spanish. I am a dressmaker by trade but find myself enjoying cooking more these days. I have a great collection of recipes, some from magazines and some my own which I would love to publish one day. Having had gestational diabetes two times in my pregnancies, I have now become challenged to create a book on low GI foods and recipes. I just need to get down and do it. I have slowly posted recipes and still have many more various recipes to post. I hope you like what I have so far.