Valencian Pork Cheek Paella

Name: Valencian Pork Cheek Paella
Total time: 2700 s
Yield: Serves 6 servings
Ingredients: 1 2/3 lbs pork cheeks (750 g); 2 1/2 cups Albufera rice (about 500 g); 10 1/2 cups broth (about 2.5 liters; make it using the pork cheek bones and some herbs); Salt; Saffron; Sweet paprika; Red bell pepper; 2 tomatoes; Olive oil; 1 garlic clove

Gisela Spínola @ataula

Barcelona

Traditional Valencian recipe

Paella is a rice dish with meat and vegetables cooked in a paella pan. It originated in the Albufera wetlands of Valencia.

Traditional Valencian recipe

Paella is a rice dish with meat and vegetables cooked in a paella pan. It originated in the Albufera wetlands of Valencia.

Gisela Spínola @ataula

Barcelona

Traditional Valencian recipe

Paella is a rice dish with meat and vegetables cooked in a paella pan. It originated in the Albufera wetlands of Valencia.

Traditional Valencian recipe

Paella is a rice dish with meat and vegetables cooked in a paella pan. It originated in the Albufera wetlands of Valencia.

Saved

Ingredients

45 minutes

Serves 6 servings

1 2/3 lbspork cheeks (750 g)
2 1/2 cupsAlbufera rice (about 500 g)
10 1/2 cupsbroth (about 2.5 liters; make it using the pork cheek bones and some herbs)
Salt
Saffron
Sweet paprika
Red bell pepper
2tomatoes
Olive oil
1garlic clove

Saved

Steps

45 minutes

1

Cut the pork cheeks into pieces and brown them in the paella pan with a generous drizzle of olive oil. Season with salt.
2

Finely chop the garlic clove, peel and dice the two tomatoes, add them to the pan, and sauté. Adjust salt to taste.
3

Fry a teaspoon of sweet paprika on one side of the pan, then mix it in.
4

Pour the hot broth (made with the pork cheek bones and herbs) into the pan. Add the rice evenly, stir, and cook over high heat for 18 minutes. Lower the heat for the last few minutes.
5

Remove from heat and let the rice rest, covered with a cloth, for 3-4 minutes.