Pork, Chickpea And Red Pepper Paella Recipe

Name: Pork, Chickpea And Red Pepper Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pork tenderloin, in 1/2-inch cubes; 2 cloves garlic, mashed or pressed, plus 10 cloves minced; 3 tablespoons minced parsley; 6 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 2 1/2 cups cooked or canned chickpeas, drained and rinsed; 4 cups well-seasoned chicken stock; 1/2 teaspoon saffron threads; 2 large red bell peppers, cored, seeded and cut in 3/4-inch squares; 1 slice 1/4-inch thick serrano ham or prosciutto, diced; 1/4 cup finely chopped piquillo pepper; 2 teaspoons paprika, preferably smoked Spanish; 2 cups short-grain rice, preferably Spanish

Servings: persons

1 pound pork tenderloin, in 1/2-inch cubes
2 cloves garlic, mashed or pressed, plus 10 cloves minced
3 tablespoons minced parsley
6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 1/2 cups cooked or canned chickpeas, drained and rinsed
4 cups well-seasoned chicken stock
1/2 teaspoon saffron threads
2 large red bell peppers, cored, seeded and cut in 3/4-inch squares
1 slice 1/4-inch thick serrano ham or prosciutto, diced
1/4 cup finely chopped piquillo pepper
2 teaspoons paprika, preferably smoked Spanish
2 cups short-grain rice, preferably Spanish

1
Combine pork with mashed garlic, 1 tablespoon parsley, 1 tablespoon oil and salt and pepper to taste.
2
Set aside 20 minutes.
3
Place 1/2 cup chickpeas in food processor with 1/2 cup stock; puree.
4
Place remaining stock in saucepan, and add chickpea mixture to it.
5
Add saffron, bring to a simmer and keep on low heat.
6
Preheat oven to 400 degrees.
7
Heat remaining oil in 13-inch paella pan.
8
Lightly brown pork, then remove to warm platter.
9
Pork will not be fully cooked.
10
Add red peppers to pan and saute over medium heat 1 minute.
11
Add minced garlic, ham, piquillo peppers and remaining parsley.
12
Saute 2 minutes.
13
Stir in paprika, browned pork and any pork juices.
14
Add rice and stir to coat.
15
Add broth and remaining chickpeas.
16
Salt to taste.
17
Bring to a boil and cook fairly rapidly, about 5 minutes, until rice is no longer soupy but there is still liquid in pan.
18
Stir.
19
Transfer to oven and cook until rice is almost done, about 12 minutes.
20
Remove, cover with foil and set aside 10 minutes before serving.

1453

kcal

Calories

Fat

113

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound pork tenderloin, in 1/2-inch cubes, 2 cloves garlic, mashed or pressed, plus 10 cloves minced, 3 tablespoons minced parsley, 6 tablespoons extra virgin olive oil, and more.

Yes, Pork, Chickpea And Red Pepper Paella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork, Chickpea And Red Pepper Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions