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Grilled Chicken And Pork Paella

This grilled chicken and pork paella is a savory and satisfying Spanish dish. The sofrito, made with dried peppers, garlic, onions, and peppers, adds depth of flavor to the tender chicken legs and pork tenderloin medallions. With the addition of Spanish rice, saffron, and paprika, this paella is a flavorful meal.

Recipe Options

Ingredients

Servings: 8

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6 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total; 50g), optional

1/2 cup (120ml) extra-virgin olive oil

5 medium cloves garlic, minced

4 medium yellow onions (1.5 pounds/600g), finely diced

One large (8-ounce/225g) green pepper, stemmed, seeded, and finely diced

One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced

One medium (10-ounce/285g) leek, white and light green parts only, washed well and finely diced

1/4 cup (60ml) extra-virgin olive oil

4 chicken legs (2 1/4 pounds; 1kg), thighs and drumsticks split

8 pork tenderloin medallions (about 1 1/2 pounds/680g total)

One (14.5-ounce;411g) can whole, peeled tomatoes, crushed by hand or blended to a purée

1 cup (235ml) sofrito

1 teaspoon sweet smoked Spanish paprika (pimentón dulce)

7 cups (1.65L) boiling hot white chicken stock or low-sodium broth, vegetable stock , or water, plus more as needed

2.5 cups (17 1/2 ounces; 495g) short-grain Spanish rice , such as Bomba and Calasparra

Lemon wedges, for serving

Grilled Chicken And Pork Paella

Ingredients

For The Sofrito

For The Paella

Steps

Nutrition Facts

Grilled Chicken And Pork Paella

Ingredients

For The Sofrito

For The Paella

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts