Paella Cookbook: Recipes for Champions of the Spanish Cuisine by Sharon Powell

Author:Sharon Powell [Powell, Sharon]
Language: eng
Format: azw3, epub
Published: 2021-02-14T16:00:00+00:00

Pork in Beer Stock Paella

This paella dish is a wonderful variation of the traditional Valencian paella. Instead of using the usual chicken/vegetable stock, we make use of some beer stock to cook this paella rice and give it a new layer of flavor. Pork isn’t the go-to meat ingredient either when it comes to cooking paella dishes so, trying this variation out will be interesting.

Ingredients:

0.68 cups of olive oil

28.21 ounces of roughly sliced smoked strips of pork belly

2 diced medium-sized onions

2 crushed garlic cloves

2 sliced red peppers

1 medium peeled as well as diced tomato

A single saffron pinch

1 tablespoon of sweet smoked paprika

2 bay leaves

2 sprigs of fresh thyme

2 cups of Spekko brand long grain parboiled rice

Some salt and pepper

1.44 cups of beer

1 and 1/2 cups of chicken stock

28.21 ounces of peeled prawns, peeled

8.8 ounces of three to four cm sliced, topped, and tailed green beans

One (14.46 ounces) can of drained cannellini beans

Topping: Some lemon wedges and parsley

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