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–+ servings
Authentic Paella with Shrimp and Pork "Secreto" Steak
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Yield: 6 people

Authentic Paella: Shrimp and Pork "Secreto" Steak

Prep Time: 45 minutes
Cook Time: 1 hour
Author: Andrew Gavin
Authentic Spanish paella with shrimp, cuttlefish, and pork secreto steak
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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.
  • Cooking shrimp for Authentic Paella: Shrimp and Pork "Secreto" Steak
    Next, cook the shrimp for 2-3 minutes on each side. Then remove to a plate.
  • Sauteing red bell pepper for Spanish paella
    Add the bell pepper, season with a pinch of salt, and cook for 5 minutes.
  • Red bell pepper, onion, cuttlefish sauteing for Spanish Paella
    Add the cuttlefish and onion, season with a pinch of salt. Cook for 5 minutes.
  • Add the garlic and cook for 2-3 minutes.
  • Cooking the base for a sofrito for Authentic Paella: Shrimp and Pork "Secreto" Steak
    Add the white wine and cook for 3 minutes.
  • Adding tomato paste, paprika, and saffron to a Spanish paella
    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.
  • Homemade chicken stock is added our Authentic Paella: Shrimp and Pork "Secreto" Steak
    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.
  • Authentic Paella: Shrimp and Pork "Secreto" Steak
    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.
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