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Pork Feast Paella Recipe

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This recipe for Pork Feast Paella is from Bykerk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Scant ½ cup extra virgin olive oil
(5 oz.) pork belly, cut into lardons
Bratwurst
1/2 pound bacon
1 large onion chopped
1/2 head of cabbage chopped
6 garlic cloves, finely chopped
1 tsp. sweet smoked paprika
1 tomato chopped into small pieces
1 bay leaf
0.4 g (large pinch) saffron
2 sprigs of thyme
12 cups water
2 cups Spanish paella rice
Salt, to taste
Directions:
Directions:
Step 1
Place a paella pan over high heat, add the olive oil, and fry all the meats, onion, and cabbage until meat is cooked.

Step 2
Add the garlic, closely followed by the paprika and grated tomato, and cook for about 2 minutes until the oil starts to separate from the tomato paste. Add the bay leaf, saffron and thyme, pour in the water, and simmer over a low heat for 1 hour. If you are in a hurry, crank the heat up but be sure to leave enough moisture in the pan for the rice to cook in the next step.

Step 3
If you are short on liquid, add some water back to the pan before adding the rice. Taste and adjust the seasoning if necessary. Add the rice and stir to distribute it evenly. Cook over a high heat for the first 10 minutes, then reduce the heat to medium and cook for a further 9 minutes, without stirring. Let it rest off the heat for 5 minutes before eating.
Personal Notes:
Personal Notes:
This is a recipe adopted from https://www.epicurious.com/recipes/food/views/pork-feast-paella for Oktoberfest.

You may also add roasted brussels sprouts or small cooked potatoes to this dish.

 

 

 

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