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Lean Pork Paella

Mexican.Chef's picture
Ingredients
  Lean pork spareribs 1 Pound, cut apart
  Olive oil 1 Tablespoon
  Chorizo/1/2 cup bulk chorizo 3⁄4 Pound, skinned
  Garlic 2 Clove (10 gm), minced / pressed
  Tomatoes 3 Large, cut into wedges
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Clams in shell/Mussels 24 Small
  Langoustines/Langoustines / lobster tails / crayfish 1 1⁄2 Pound
  Rice 2 Cup (32 tbs)
  Pimentos 4 Ounce, drained and sliced (1 Can)
  Fresh peas/Frozen peas, thawed 1 Cup (16 tbs)
  Parsley 1⁄4 Cup (4 tbs)
Directions

In a wide frying pan over medium heat, cook spareribs until brown on all sides; add oil if needed.
Add chorizo to pan and brown well, breaking meat apart as it cooks.
Discard drippings.
Add garlic, tomatoes, water, salt, and pepper.
Simmer, uncovered, for 20 minutes.
Meanwhile, scrub clams or mussels well to remove all sand and barnacles.
Shell and devein shrimp; cut lobster tails into 1-inch sections; or drop crayfish into boiling water to cover for about 5 minutes or until bright pink (use tails only).
Slowly add rice to simmering mixture.
Cook, covered, over low heat for about 20 minutes, stirring occasionally; skim off accumulated fat.
Add clams, shellfish, pimentos, peas, and parsley; cover and cook for about 10 minutes longer or until the rice is tender to bite and clams have popped open.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Rice, Seafood

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