Grilled Chicken And Pork Paella Recipe

Cooking Directions

• STEP 1.Preheat the grill and cook the chicken and pork until they are cooked through and have grill marks.
• STEP 2.In a large paella pan, heat olive oil and sauté onions, garlic, and bell peppers.
• STEP 3.Add the rice and cook for a few minutes until it is coated in the oil.
• STEP 4.Add the saffron-infused broth, tomatoes, and spices to the pan.
• STEP 5.Arrange the grilled chicken and pork on top of the rice mixture.
• STEP 6.Cover the pan and let it simmer until the rice is cooked and the flavors are well combined.
• STEP 7.Garnish with fresh parsley and serve hot.

Cooking Tips

• You can use boneless chicken thighs and pork tenderloin for quicker cooking time.
• Make sure to soak the saffron threads in warm water for at least 10 minutes before using.
• Feel free to add other vegetables like peas, artichokes, or green beans to the paella.

Storage and Serving

• Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the paella in a skillet with a splash of water to prevent it from drying out.
• Serve the paella with a side of crusty bread and a squeeze of lemon juice.