avarakkai paruppu curry recipe
Avarakkai paruppu curry might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves
Stovetop Paella Mixta for Four With Pork Chicken and Shrimp Recipe
Ingredients
- For the Sofrito:
- 3 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total; 50g), optional; see note
- 1/4 cup (60ml) extra-virgin olive oil
- 3 medium cloves garlic, minced
- 2 medium yellow onions (3/4 pound; 300g), finely diced
- One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced
- Kosher salt
- 1 tablespoon (15ml) tomato paste
- For the Paella:
- 1 1/2 tablespoon (22ml) extra-virgin olive oil
- Kosher salt
- 4 bone-in, skin-on chicken thighs (2 pounds; 900g)
- 4 pork tenderloin medallions (1 pound; 450g total)
- 1/2 cup sofrito (4.5 ounces; 130g)
- 1/2 teaspoon sweet smoked Spanish paprika (pimentón dulce)
- Pinch saffron threads
- 3 1/2 cups (830ml) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed
- 1 1/4 cups (9 ounces; 255g) short-grain Spanish rice, such as Bomba and Calasparra
- 6 large shelled shrimp (heads on, if desired)
- Lemon wedges, for serving
Instructions
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