Pork Paella


  • 3/4 pound boneless pork loin, cut in 1/2 inch cubes
  • 1/4 teaspoon kosher or sea salt
  • 4 teaspoon sweet paprika
  • 6 cloves garlic, minced
  • 1 small bay leaf, crumbled
  • 3 cups chicken broth
  • 1/8 teaspoon saffron
  • 4 tablespoon olive oil
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 medium tomato, finely chopped
  • 1 tablespoon minced parsley
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups imported Spanish or Arborio short grain rice
  • 8 very small new potatoes, boiled and peeled
  • 4 eggs
  • 10-12 asparagus spears, cooked



  1. In a bowl mix pork with salt, 2 teaspoons of sweet paprika, garlic and bay leaf. Marinate several hours in the refrigerator.
  2. Combine broth and saffron in a pot and keep hot over lowest flame. Preheat oven to 400 °F.
  3. Heat oil in paella pan. Sauté red & green peppers over medium-high heat until slightly softened. Add the pork and continue cooking until it begins to turn opaque (should not be fully cooked.)
  4. Add tomato and parsley, cook 1-2 minutes, then stir in remaining 2 teaspoons of paprika and the cayenne. Stir in the rice, coating well with the pan mixture.
  5. Pour in hot broth and bring to a boil. Boil for 3 minutes, stirring occasionally. Stir in cooked potatoes.
  6. Break 1 egg at a time into a cup and slide over the rice. Continue cooking for 5 minutes.
  7. Garnish with Asparagus. Transfer to oven and cook uncovered until eggs are set (about 10-15 minutes).
  8. Remove from oven, cover with foil and let sit for 5 minutes.