Equipment
Ingredients
Protein & Produce
- 500 g pork shoulder (boston butt), trimmed and cut into 2cm cubes
- 1 red bell pepper, diced (approx 1cm)
- 1 onion, finely diced
- 4 garlic cloves, minced
- 400 g chickpeas, canned
Pantry & Aromatics
- 300 g short-grain rice, dry
- 45 ml extra virgin olive oil, divided use
- 5 g smoked paprika (pimentón de la vera), powder
- ½ g saffron threads, crumbled
- 100 g tomato puree, or grated fresh tomato
- 950 ml chicken stock, hot
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 966 kcal
- Protein
- 51 g
- Carbohydrates
- 99 g
- Fat
- 40 g
- Fiber
- 9 g
- Sugar
- 11 g
- Sodium
- 1105 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 123 mg
- Potassium
- 816 mg
- Calcium
- 103 mg
- Iron
- 4.6 mg
- Magnesium
- 87 mg
- Phosphorus
- 454 mg
- Zinc
- 7.8 mg
- Vitamin A
- 105 mcg
- Vitamin C
- 65 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.76 mg
- Riboflavin
- 0.57 mg
- Niacin
- 6.8 mg
- Folate
- 81 mcg
- Water
- 222 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Season the pork cubes generously with salt and pepper. Measure out all ingredients, as the cooking process moves quickly once started.
Heat 30ml of olive oil in the wide pan over medium-high heat. Add the pork cubes in a single layer (work in batches if necessary to avoid crowding). Sear until deeply browned on all sides, about 6-8 minutes. Remove pork to a plate, leaving the rendered fat in the pan.
Lower heat to medium. Add the remaining 15ml oil, diced onion, and red pepper to the pan. Sauté for 8 minutes until the onions are translucent and peppers are soft. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the smoked paprika and tomato puree. Cook for 2-3 minutes, stirring constantly, until the tomato mixture darkens and thickens into a paste (making a sofrito).
Add the rice to the pan. Stir well to coat every grain in the sofrito oil. Toast the rice for 2 minutes. This helps the grains maintain their structure.
Pour in the hot chicken stock and sprinkle in the saffron. Stir gently to distribute ingredients evenly. Return the pork (and any resting juices) and the drained chickpeas to the pan. Distribute them evenly.
Bring the liquid to a boil, then reduce heat to a simmer. Cook uncovered for 18-20 minutes. DO NOT STIR during this time. Stirring releases starch and makes the rice mushy. If the liquid evaporates too fast, add a splash of hot water.
Remove the pan from the heat. Cover with a clean kitchen towel or lid and let it rest for 5-10 minutes. This completes the cooking process gently and ensures the rice texture is perfect.
Chef's Notes
- Use Spanish smoked paprika (Pimentón de la Vera) specifically; generic paprika lacks the essential smoky depth for this dish.
- Do not wash Spanish short-grain rice before cooking. The surface starch is needed to create the correct texture, unlike Asian rice dishes.
- If you want a 'socarrat' (crispy bottom layer), turn the heat up to high for the final 60 seconds of cooking before removing from heat—listen for a crackling sound.
- Pork shoulder is preferred over loin because the intramuscular fat keeps it tender during the 20-minute simmer; loin would become dry.
Storage
Refrigerator: 3 days — Store in an airtight container. The rice will absorb remaining moisture, becoming thicker upon reheating.
Freezer: 1 month — Rice texture may become slightly softer upon thawing.
Reheating: Reheat gently in a pan with a splash of water or stock to loosen the grains.
Troubleshooting
Rice is still crunchy but liquid is gone
Cause: Heat was too high or pan was too wide, causing rapid evaporation
Fix: Sprinkle 50-100ml of hot water or stock over the rice, cover tightly with foil, and cook on very low heat for 5 more minutes
Prevention: Maintain a steady, gentle simmer and use correct pan size
Cultural Context
While Paella Valenciana is the most famous Spanish rice dish, 'arroz' dishes vary wildly across regions. This variation, combining meat and legumes (chickpeas), reflects the rustic 'cocina de aprovechamiento' (cooking of utilization) common in inland Spain, where hearty ingredients provided fuel for agricultural labor.
