Paella with Vegetables and Pork Ribs

Name: Paella with Vegetables and Pork Ribs
Yield: Serves 6 servings
Ingredients: 10.5 oz pork ribs, cut into small pieces (I add the meat so the fat gives the rice more flavor and richness); 1 large handful flat green beans, ends trimmed and cut into 1 1/2-inch pieces; 1 red bell pepper; 8.8 oz chickpeas (about 1 1/4 cups), soaked for 12 hours and boiled for about 30 minutes. Reserve the cooking water to add to the rice later; 1/2 bag fresh spinach, chopped; 6 green garlic stalks (or substitute 3 scallions); A few fresh fava beans; 3 ripe tomatoes, grated, and 2 garlic cloves, also grated. If you have a little parsley, add that too; 1/2 eggplant; 3 artichokes, trimmed of tough outer leaves, cut into wedges, then halved to get to the tender heart; 1 tablespoon sweet paprika; 1 teaspoon food coloring and saffron threads; 7 2/3 cups water (about 1.8 liters), including the chickpea cooking water; 3 1/4 cups short-grain rice (about 600 grams), I use a 1:3 rice to liquid ratio; You can add other vegetables or legumes, or leave out the meat, or add chopped cuttlefish or cod. This is my first time posting, hope I included everything. Enjoy!

Diego Ribes Bertomeu @cook_6061948

Paella with Vegetables and Pork Ribs

Diego Ribes Bertomeu @cook_6061948

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Ingredients

Serves 6 servings

10.5 ozpork ribs, cut into small pieces (I add the meat so the fat gives the rice more flavor and richness)
1large handful flat green beans, ends trimmed and cut into 1 1/2-inch pieces
1red bell pepper
8.8 ozchickpeas (about 1 1/4 cups), soaked for 12 hours and boiled for about 30 minutes. Reserve the cooking water to add to the rice later
1/2 bagfresh spinach, chopped
6green garlic stalks (or substitute 3 scallions)
A fewfresh fava beans
3ripe tomatoes, grated, and 2 garlic cloves, also grated. If you have a little parsley, add that too
1/2eggplant
3artichokes, trimmed of tough outer leaves, cut into wedges, then halved to get to the tender heart
1 tablespoonsweet paprika
1 teaspoonfood coloring and saffron threads
7 2/3 cupswater (about 1.8 liters), including the chickpea cooking water
3 1/4 cupsshort-grain rice (about 600 grams), I use a 1:3 rice to liquid ratio
You can add other vegetables or legumes, or leave out the meat, or add chopped cuttlefish or cod. This is my first time posting, hope I included everything. Enjoy!

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Steps

1

Chop all the vegetables and meat into small pieces. Set the heat to low and add oil to level the bottom of the paella pan. I always use a larger paella pan so the rice layer is about 1/2 inch thick; for 6 people, I use a 10-serving pan. Add just enough oil to sauté, adding more if needed as you go. Sauté the eggplant and remove it, then the red bell pepper and cauliflower, and remove them as well. Brown the meat thoroughly without rushing.
2

Add the rest of the vegetables and gently stir over low to medium heat so they don’t break apart. When the vegetables are halfway cooked, add the tomato and sauté until the liquid evaporates, mixing well with the vegetables. Check the oil level; there should be enough to coat the rice. Add the rice, paprika, and saffron threads, and stir everything together. Pour in the hot water, add the food coloring, and turn the heat to high for 5 minutes.
3

Spread the rice evenly in the pan, then add the cauliflower, bell pepper, and eggplant. Lower the heat and monitor it so that around minute 15, you increase the heat to create the socarrat (crispy bottom). Watch closely and smell for a hint of toasty aroma—when you notice it, turn off the heat and let the paella rest for 5 minutes. Don’t cook for more than 18 minutes total. If you’re not comfortable making socarrat, you can skip this step, but it’s the best-kept secret for a great paella.