How to make an AMAZING Iberico Secretos Paella | BEST PAELLA EVER??

Cut Iberico secreto into strips and then cube it.

Season the Iberico cubes with salt, pepper, and Big Sweet Barbecue Badass Texas Boost.

Cut hard stems off asparagus and slice into even pieces.

Light up the paella burner and set the temperature to high.

Add paella pan to the burner and pour in a couple of tablespoons of olive oil.

When the pan is hot, add the Iberico cubes and cook for about 1-2 minutes.

Add 1.5 pounds of mixed mushrooms (oyster, shiitake, baby Bellas) and brown for a couple of minutes.

Add the sliced asparagus and sauté for another 1-2 minutes.

Add 2 tablespoons of minced garlic to the pan.

Add 1 cup of saffron and stir to incorporate with the other ingredients.

Add 1 tablespoon of smoked paprika powder.

Add 4 cups of paella rice and 24 strands of saffron that have been toasted, made into a powder, and mixed with a little bit of water.

Stir and cook for 2 minutes to ensure the rice is incorporated.

Add 8 cups of pork stock and stir thoroughly to spread the rice throughout the pan.

Lower the temperature to low and let the paella sit without touching it for about 17 minutes.

After 17 minutes, increase the heat for about 1 minute to create the crispy layer of rice at the bottom.

Remove the paella from the burner.

Equipment Needed

Spice Level:

Allergens