Pork Paella Recipe

This chicken-and-pork version uses a backyard grill to mimic the process of making classic paella, and is perfect for a festive party or cookout.

Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.

This meat-only paella is cooked on the grill, emulating the live-fire method used in Spain. It features tender chicken drumsticks and thighs and juicy pieces of pork tenderloin, along with plump grains of Spanish rice and seasonings like saffron and smoked paprika. It's nearly impossible to successfully cook such a large paella on a stovetop burner indoors, since the heat source is too small and would create hot and cold spots that lead to uneven cooking.

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Please note that it’s imperative you follow all the doneness cues in this recipe; the times are rough estimates since the actual timing of each step will vary heavily depending on the heat of your grill. This means that if your meat browns in a fraction of the stated time, you must move on to the next step and not adhere to the estimated time; if it takes longer, you must allow it to proceed beyond the estimated time (or boost the heat of your grill).

This recipe was cross-tested in 2022 and lightly updated to guarantee best results. For more evenly cooked pork chops, we now recommend using pork medallions that are about 2-inches thick.

Spanish dried ñora peppers add an earthy note to the sofrito; ancho chilies are a close approximation, though they have more heat. You can also omit the peppers entirely.

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The sofrito can be refrigerated in an airtight container for up to 5 days; this recipe should yield more than the paella requires, so feel free to use the remainder as a base for braises, sauces, and other long-cooked dishes.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

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In a large frying pan, wok or paella pan, heat the oil. Sauté the sliced onions and pork for a couple of minutes until browned, then add the sliced pepper, paprika, rice and garlic. Cook for another couple of minutes, stirring as you go.

Add the tinned tomatoes, saffron and the stock. Season with some black pepper and cook on a gentle heat for 20 minutes, stirring occasionally.

Add the prawns, olives and the peas. Cook for another couple of minutes to heat through. Chop the parsley, sprinkle over the top, and serve.

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Chicken And Pork Paella Recipe

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