Authentic Paella: Shrimp and Pork “Secreto” Steak
Paella is one of Spain’s most iconic dishes, originating from the Valencia region and celebrated for its rich flavors and communal dining experience. This version of authentic paella brings together the briny sweetness of shrimp, the tender bite of cuttlefish, and the deep, marbled richness of Porco Preto Secreto—a prized cut from Portugal’s famed black Iberian pig (you can find this from Campo Grande in the US). To create the perfect texture, we use bomba rice, a short-grain variety known for its exceptional ability to absorb flavorful broth while maintaining a firm bite.
The Importance of Bomba Rice
Bomba rice, often considered the gold standard for paella, is a short-grain rice variety cultivated in Spain. Unlike other types of rice, bomba can absorb three times its volume in liquid without becoming mushy. This quality makes it ideal for paella, as it soaks up the rich saffron-infused broth while keeping the grains distinct and perfectly cooked.
Choosing the Right Stock for a Surf & Turf Paella
The choice of stock plays a crucial role in developing the depth of flavor in paella. For this surf and turf variation, we went with our homemade chicken stock to lean into the more meaty flavors of the black pork steak. Alternatively, a combination of seafood and meat-based stock can enhance both elements of the dish. Using a blend of seafood stock and pork or chicken broth creates a harmonious balance, allowing the flavors of the shrimp and cuttlefish to shine while complementing the richness of the Porco Preto Secreto. If you prefer a more pronounced seafood taste, opt for a pure seafood stock.
Overview on Preparing Paella
1. Cook the Proteins
In a large paella pan over medium heat olive oil. You will add the proteins and partially cook. In this case we will cook the pork steak and shrimp for a few minutes and set aside. Cooking for a few minutes will impart some of these flavors into the sofrito which we will cook next. The proteins will be added back to the paella towards the end to finish cooking.
2. Prepare the Sofrito
In the same pan, we will cook a base of garlic, tomatoes sauce or paste, bell pepper puree, paprika, saffron, salt and pepper. This base will thicken and infuse the rice with incredible flavor.
3. Toast the Rice
Once we have our sofrito base we then add the bomba rice to the pan. Stir the rice to coat with the sofrito, allowing the rice to lightly toast for a few minutes. White wine is then added, which we will let simmer until it is mostly absorbed.
4. Add the Stock & Arrange Ingredients
Pour in the stock, stirring gently to distribute the rice evenly. Do not stir the rice from this point forward.
5. Simmer the Paella
Let the paella simmer over medium-low heat for about 15 minutes, occasionally shaking the pan gently to ensure even cooking. Return the Porco Preto Secreto arranging them evenly and nestle the shrimp on top 5 minutes before the end.
6. Achieve the Socarrat
Increase the heat to high for the final 2 minutes to develop the coveted socarrat—a crispy, caramelized layer of rice at the bottom of the pan.
7. Rest & Serve
Remove from heat and let the paella rest for 5 minutes.
Wine Pairing
Pairing the right wine with this surf and turf paella enhances its depth of flavors. A crisp Albariño from Spain or a Vinho Verde from Portugal complements the seafood elements with its bright acidity and citrus notes. If you prefer a richer option, a light-bodied Tempranillo or Garnacha offers a delicate balance to the Porco Preto Secreto without overpowering the dish. For those who enjoy sparkling wines, a Cava is an excellent choice, providing a refreshing contrast to the richness of the paella.
Final Thoughts
This shrimp and pork “secreto” steak authentic paella is a fusion flavors, celebrating the best of land and sea. The combination of bomba rice’s perfect texture, the umami-packed seafood, and the luxurious Porco Preto Secreto steak creates a paella that’s both comforting and unforgettable. Gather around the table, serve with a glass of crisp white wine, and enjoy an authentic Mediterranean feast!
Authentic Paella: Shrimp and Pork “Secreto” Steak
Ingredients
- 3 cups bomba rice
- 6 cups chicken stock, preferably homemade
- 1/2 cup white wine, dry white wine (sauvignon blanc / Albariño)
- 1 lb pork secreto steak, porco preto
- 1 lb cuttlefish, cleaned and cut into 1 inch pieces (can use squid as an alternative)
- 1 lb shrimp (head on)
- 1 red bell pepper, chopped into 1/2 inch cubes
- 1/2 onion, fine dice
- 4 garlic cloves, minced
- 3 oz tomato paste
- 2 bay leaf
- 1/2 tbsp paprika
- 1 pinch saffron
- 4-5 tbsp olive oil
- salt, to taste (preferably diamond crystal kosher salt or sea salt)
Equipment
- 1 paella pan 55 cm (22 inches)
Instructions
- Prepare the ingredients and place them in containers so that you are ready to add in each ingredient at the appropriate time. Cooking paella is about the layering of flavors, so this is important that everything is prepared prior to turning on the burners.
- Place a paella pan on your burner or burners. We typically cook paella on our gas grill, but a coal grill will work too. For this recipe we use multiple burners on our stove. Throughout the cooking process we slightly rotate the pan to ensure even cooking.
- Turn on the burners to medium heat.
- Add olive oil.
- Season the pork steak with a few pinches of salt. Add the pork steak to the pan and cook for 3 minutes on each side. Once this is completed remove and place on a plate.
Next, cook the shrimp for 2-3 minutes on each side. Then remove to a plate.
Add the bell pepper, season with a pinch of salt, and cook for 5 minutes.
Add the cuttlefish and onion, season with a pinch of salt. Cook for 5 minutes.- Add the garlic and cook for 2-3 minutes.
Add the white wine and cook for 3 minutes.
Add the tomato paste and season with a pinch of salt. Cook for 5 minutes.- Heat the stock in the microwave for 1 minute or in a pot over high heat for 3-4 minutes. Warming the stock before adding it to the rice will help with cooking as cold stock will halt the cooking process. (optional, if not able to heat the stock we can just add cooking time on the rice).
- Add the paprika, saffron, and bay leaf. Stir and cook for 3 minutes.
- Add the rice and stir to coat.
Add the chicken stock and cook for 18 minutes. Adjust the heat if necessary, we want a high simmer from the stock. If the stock was cold it may require more time.
Add the shrimp and pork steak.- Turn the heat to medium high. Cook for 5 minutes until the stock if full absorbed.
- Once the liquid has been fully absorbed the paella is ready to be served. Ideally there will be a light crust on the bottom of the rice, known as socaccrat.
