Makes 4 servings
1 pound pork tenderloin, cut in 1/2-inch dice
1/2 cup olive oil
1 yellow onion, diced
1 red bell pepper, diced
1/2 cup diced tomato
1 cup chopped ham
6 cloves garlic, minced
2 cups short-grain Calasparra rice
Pinch of saffron
2 teaspoons smoked paprika
6 cups Chicken Stock
Salt and pepper to taste
4 cups fresh spinach, cleaned and chopped
In a large skillet or paella pan, brown the pork in half of the olive oil. Remove from pan and set aside.
Sauté the onion, bell pepper, tomato, ham, and garlic in the pork fat and the remainder of the olive oil until the onions are soft. Add the rice and sauté until coated with oil. Add the saffron, paprika, and thyme.
Add 3 cups of the chicken stock and bring to a simmer; cook for 5 to 7 minutes. Add salt and pepper. Add the cooked pork, spinach, and remainder of the chicken stock. Try not to stir any more at this point, but don't let the rice stick to the bottom of the pan too much either. Stick your spoon into the pan and check to see if any thing is sticking on the bottom; stir only if you have to.
Keep on low-medium heat until the rice is cooked, about 15 minutes. Turn off the heat and allow to rest for 5 to 10 minutes; serve.
El Farol: Tapas and Spanish Cuisine
by James Campbell Caruso
Gibbs Smith, Publisher
Recipe reprinted by permission.
This page created June 2004
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