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Paella De Cerdo Gambas Y Calamares Recipe

Master this authentic Paella De Cerdo Gambas Y Calamares recipe, perfected by a Spanish cooking legend! This recipe, renowned for its smoky, burnt flavor achieved through open-fire cooking in a traditional paella pan, is incredibly versatile. Use pork, chicken, or both! Seafood lovers will adore the succulent gambas (shrimp) and calamares (squid), but they're entirely optional. Impress your family and friends with this flavorful, vibrant dish – a true taste of Spain!

Prep Time 20 mins
Cook Time 60 mins
Calories 737.3 kcal
Protein 94g
Rating 0.0 (1 Reviews)
Paella De Cerdo Gambas Y Calamares 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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
  • 0 water
  • 0 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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How to Make Paella De Cerdo Gambas Y Calamares

  1. 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).
  2. Add 1 pound of cubed pork shoulder and cook, stirring occasionally, until browned on all sides (about 8-10 minutes).
  3. Pour in 1/2 cup dry sherry, 1 teaspoon salt, and simmer for 10 minutes, stirring occasionally.
  4. 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.
  5. 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.
  6. Arrange 1 pound of peeled and deveined shrimp and 1 pound of cleaned calamari rings on top of the rice. (Omit seafood if desired).
  7. 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.
  8. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Beef & Red Meat Pork Recipes Seafood Shrimp Recipes European Mediterranean Gluten Free Summer Recipes Holiday Recipes Grilling & Bbq One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Healthy Main Dish Rice Spanish European Stove Top Dietary Low Sodium Low Saturated Fat Low Calorie Low In Something Pasta Rice And Grains Short Grain Rice Equipment Presentation Served Hot