As it turns out, you don’t have to book a plane ticket to enjoy the enticing flavors of Mediterranean cooking. This chicken and pork paella offers an American twist on the traditional seafood dish of Spain. This recipe is perfect for your SABER® grill’s side burner, and is one you should keep in your back pocket when you’re looking for a dish that breaks the dinnertime boredom barrier.
To finish it off, pour a glass of wine and pretend you’re in Seville.
1 1/4 lbs. boneless chicken pieces (light or dark), cut into 1 1/2 - 2 inch pieces
1 1/4 lbs. boneless pork loin (not tenderloin), cut into 1 1/2 - 2 inch pieces
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil
1 cup diced onion
2 cloves garlic, roughly chopped
1 cup diced fresh tomato
8 oz. green beans, cut into 2-inch segments
2 1/2 cups medium grain rice
5 1/2 cups water
1 teaspoon paprika
2 large pinches high quality saffron
1 14 oz. can small artichoke hearts, drained and rinsed
1 14 oz. can garbanzo beans, drained and rinsed
12-24 snails (optional)
Season chicken and pork with 1 teaspoon salt and 1/2 teaspoon black pepper.
In a large paella pan (about 15 inches) or a large sauté pan, sauté chicken and pork in 3 tablespoons olive oil. Cook until all sides are nicely browned. Remove from the pan and reserve.
Add remaining 1 tablespoon olive oil to the pan. Add onions and garlic and cook until lightly browned.
Add tomatoes and green beans and continue cooking for another 5 minutes.
Add remaining ingredients and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bring to a boil and reduce to a simmer. Cook for 15 minutes or until the rice is al dente. Stir periodically. When the rice is cooked, turn heat to high for a few minutes and then remove from the stove. Cover with aluminum foil and let sit for 5 minutes before serving.