70 min. total time
Ingredients for 6 portions
| 500 | g | Pork loin roast |
| 2 | Pcs | Bell pepper |
| 3 | Pcs | Garlic cloves |
| 1 | Pcs | Onion |
| 6 | Tbsp | Olive oil |
| 10 | Pcs | Shrimp (Tiger Prawn) |
| 800 | g | Short-grain rice |
| 1 | Leaf | Bay leaf |
| 1 | Pinch | Saffron |
| 2 | Tbsp | Tomato paste |
| 50 | g | Butter |
| 2 | l | Chicken brotd |
| 1 | Can | Peas |
| 2 | Pinch | Sea salt |
| 1 | Pinch | Pepper |
Preparation
- Peel and chop the onion and garlic into small cubes. Wash, deseed, and slice the bell peppers. Cut the pork into 4 cm thick fillets and season with salt and pepper.
- Heat the olive oil in a casserole dish, sear the fillets until browned, then set aside. Quickly sauté the prawns in the same pan, season with sea salt, and keep warm.
- Add the onion, garlic, and bell peppers to the casserole dish and sauté on medium heat. Add the rice, bay leaf, tomato paste, and saffron, mix well, and pour in the broth.
- Place the prawns and fillets on top of the simmering paella and cook on low heat for 20 minutes. Stir in the peas and simmer for another 15 minutes. Remove from heat, stir in 1 tbsp of butter, and let it sit for 5 minutes before serving.
Nutrition score
835
24,03 g
38,26 g
116,26 g
70 min. total time | 20 min. preparation time | 50 min. cook & rest time
