PAELLA DE SECRETO IBERICO Y PIMIENTOS

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

Add chopped onion and garlic; sauté until softened, about 3-4 minutes.

Stir in diced red bell pepper and green beans; cook for another 3-4 minutes.

Add Iberico secreto pork, season with salt and black pepper, and brown on all sides.

Incorporate chopped tomato and cook until it breaks down, about 5 minutes.

Stir in Bomba rice, ensuring it is well coated with the mixture.

Dissolve saffron in warm chicken broth and add it to the pan.

Sprinkle smoked paprika over the mixture and stir gently.

Bring to a simmer, then reduce heat to low and cook uncovered for 15-20 minutes.

Avoid stirring once the rice has absorbed most of the liquid.

Add peas in the last 5 minutes of cooking.

Remove from heat and let it rest for 5 minutes, covered with a kitchen towel.

Garnish with lemon wedges and chopped parsley before serving.

Spice Level:

Allergens