Paella De Cerdo Gambas Y Calamares

Indulge in the vibrant flavors of *Paella De Cerdo Gambas Y Calamares*, a feast for the senses that combines tender pork shoulder, succulent shrimp, and delicate squid rings with fragrant saffron-infused rice. This Spanish-inspired one-pan dish is a perfect balance of land and sea, featuring bold notes of smoked paprika, sweet red bell peppers, and the bright zest of fresh lemon. Cooked to perfection with a medley of fresh vegetables, including peas and tomatoes, this show-stopping paella delivers both depth of flavor and a stunning presentation. Ideal for special gatherings or weekend dinners, it’s garnished with fresh parsley for a pop of color and served straight from the pan for a truly authentic experience. Whether you're a seasoned paella enthusiast or trying it for the first time, this savory and aromatic dish promises to impress.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 tablespoons Olive oil
• 300 grams Pork shoulder (cut into 1-inch cubes)
• 250 grams Large shrimp (peeled and deveined)
• 250 grams Squid (cleaned and sliced into rings)
• 300 grams Short-grain rice (e.g. Valencia or Arborio)
• 900 ml Chicken stock
• 0.5 teaspoons Saffron threads
• 1 large Onion (finely chopped)
• 4 Garlic cloves (minced)
• 1 teaspoon Paprika (preferably smoked)
• 2 medium Tomatoes (grated or finely chopped)
• 1 large Red bell pepper (sliced into strips)
• 100 grams Frozen peas
• 3 tablespoons Fresh parsley (chopped, for garnish)
• 4 Lemon wedges (for serving)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large paella pan (or a wide, shallow skillet) over medium heat. Add the cubed pork and cook until browned on all sides, about 6-8 minutes. Remove the pork from the pan and set aside.

Step 2

In the same pan, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.

Step 3

Stir in the paprika, grated tomatoes, and red bell pepper strips. Cook for an additional 5 minutes, allowing the flavors to meld.

Step 4

Add the rice to the pan and stir to coat it with the tomato mixture. Cook for 2 minutes to lightly toast the rice.

Step 5

Meanwhile, heat the chicken stock in a saucepan and stir in the saffron threads. Let it simmer gently for a few minutes to infuse the stock with the saffron’s color and flavor.

Step 6

Pour the saffron-infused stock into the pan with the rice mixture. Add the browned pork back into the pan and season with salt and black pepper to taste.

Step 7

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes. Do not stir the rice during this time, as it ensures the desired texture of the paella.

Step 8

Nestle the shrimp and squid rings into the rice mixture, ensuring they are partially submerged. Sprinkle the frozen peas evenly over the top.

Step 9

Continue to cook for another 10-12 minutes, or until the seafood is cooked through and the rice has absorbed most of the liquid. If needed, add a little more chicken stock during cooking to prevent the paella from drying out.

Step 10

Once cooked, remove the pan from the heat and cover it loosely with aluminum foil. Let it rest for 5-10 minutes before serving.

Step 11

Garnish the paella with freshly chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2923.5g)

Amount per serving	% Daily Value*
Calories	2695.7

Total Fat 133.0g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1334.6mg	0%
Sodium 4156.7mg	0%
Total Carbohydrate 166.4g	0%
Dietary Fiber 22.8g	0%
Total Sugars 36.1g
Protein 214.2g	0%

Vitamin D 0IU	0%
Calcium 477.1mg	0%
Iron 15.0mg	0%
Potassium 4309.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 31.5%

Carbs: 24.5%