Ingredientes para Paella De Cerdo Gambas Y Calamares
- 2 tablespoons extra virgin olive oil
- 2 cloves minced garlic
- 1 medium chopped onion
- 1 chopped green capsicum
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry sherry
- 2 cups paella rice
- water
- chicken stock cubes
- 1 pound cubed pork shoulder
- 1 cup frozen peas
- 1 pinch saffron threads
- 1 pound peeled and deveined shrimp
- 2 tablespoons smoked paprika
- 1 teaspoon salt, or to taste
- 1 pound cleaned calamari rings
- 4 cups hot chicken or vegetable broth
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Como fazer Paella De Cerdo Gambas Y Calamares
- Heat 2 tablespoons of olive oil in a large paella pan (or large, wide skillet) over medium-high heat. Sauté 2 cloves minced garlic, 1 medium chopped onion, 1 chopped bell pepper, and 1 (28 ounce) can of crushed tomatoes until softened and lightly browned (about 8-10 minutes).
- Add 1 pound of cubed pork shoulder and cook, stirring occasionally, until browned on all sides (about 8-10 minutes).
- Pour in 1/2 cup dry sherry, 1 teaspoon salt, and simmer for 10 minutes, stirring occasionally.
- Add 2 cups of paella rice (such as Bomba or Calasparra) and stir constantly for 3 minutes to coat the rice in the flavorful mixture.
- Add 4 cups of hot chicken or vegetable broth, 2 tablespoons smoked paprika, 1 cup frozen peas, and a pinch of saffron threads. Stir to combine.
- Arrange 1 pound of peeled and deveined shrimp and 1 pound of cleaned calamari rings on top of the rice. (Omit seafood if desired).
- Taste and adjust salt if needed. Simmer uncovered over medium-low heat for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Do not stir during this time.
- Allow the paella to rest, covered with a clean kitchen towel, for 5 minutes before serving. The slight browning on the bottom (socarrat) is a desirable characteristic of authentic paella.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
15g
Fat
28g
Carbs
25g
