Recipe Menu
Picture of Grilled Chicken and Pork Paella Recipe
mediterranean brunch

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 8032 kcal 402 %
  • Fat 566 g 871 %
  • Saturated 152 g 761 %
  • Carbs 216 g 72 %
  • Fiber 45 g 182 %
  • Protein 517 g 1034 %
  • Cholesterol 2105 mg 702 %
  • Sodium 13192 mg 550 %
  • Calcium 863 mg 86 %
  • Magnesium 781 mg 186 %
  • Potassium 11641 mg 248 %
  • Iron 47 mg 260 %
  • Zinc 74 mg 677 %
  • Phosphorus 4929 mg 704 %
  • Vitamin A 1623 µg 180 %
  • Vitamin C 375 mg 417 %
  • Thiamin (B1) 3 mg 240 %
  • Riboflavin (B2) 6 mg 482 %
  • Niacin (B3) 155 mg 966 %
  • Vitamin B6 17 mg 1325 %
  • Folate equivalent (total) 613 µg 153 %
  • Vitamin B12 21 µg 865 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 36 mg 241 %
  • Vitamin K 241 µg 201 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Grilled Chicken and Pork Paella Recipe

Ingredients

  • For the Sofrito:
  • 6 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total; 50g), optional; see note
  • 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
  • Kosher salt
  • For the Paella:
  • 1/4 cup (60ml) extra-virgin olive oil
  • Kosher salt
  • 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)
  • Large pinch saffron
  • 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

Login or Join to leave a comment

Login Join

Discussion (0)