Arroz Ibérico con Panceta Arturo Sánchez by Manuel Alonso

Iberian pork

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat content while pork shoulder is more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

Heat olive oil in a large pan over medium heat until shimmering.

Add diced Iberian pork and chicken; cook until browned, about 5-7 minutes.

Stir in chopped onion, bell peppers, and minced garlic; sauté until softened, about 3-4 minutes.

Add chopped tomatoes, paprika, and bay leaves; cook for another 5 minutes until the mixture thickens.

Pour in chicken broth and bring to a boil.

Stir in the rice and saffron; season with salt and black pepper.

Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

Add peas and cook for an additional 5 minutes, covered.

Remove from heat and let rest for 5 minutes, covered.

Fluff the rice with a fork and garnish with chopped parsley before serving.

Cooking Techniques

Spice Level: