Charcoal paella with sausages and three types of meat

Name: Charcoal paella with sausages and three types of meat
Total time: 1 h
Yield: 10–12
Ingredients: 600 g paella rice; 6 sausages; 6 chicken legs; 400 g pork neck; 400 g pork ribs; 2 cans (400 g each) of the largest white beans; 250 g flat green beans (lobio); 3-4 garlic cloves; 200 g chopped tomatoes in their own juice; 200 ml of olive oil; 1 st. l. sweet ground paprika; large pinch of saffron strands; salt, freshly ground black pepper

Cookinero 7 Nov 2022

21270

Real paella requires a special frying pan. If you don't have one, you can cook paella on a thick metal sheet with raised edges.

How to cook Charcoal paella with sausages and three types of meat

Step 1

Peel and mince the garlic. Cut the chicken thigh in half at the joint. Prick the sausages with a toothpick. Cut the ribs one by one. Cut the neck into cubes with a side of 3 cm. Cut the bean pods into 2-3 parts.

Step 2

Paella can be cooked on a charcoal grill or over a fire. Heat a large paella pan, add oil. Put all the meat and sausages, fry until golden brown on all sides.

Step 3

Add the green beans to the skillet, stir-fry for 5 minutes. Add white beans from the jar, after draining the liquid, tomatoes with juice and garlic. Fry, stirring gently, 3 minutes.

Step 4

Sprinkle the contents of the pan with saffron and paprika, mix and pour in about 2 liters of hot water, it should cover the meat by 1-1.5 cm). Bring to a boil. Simmer until meat is almost done, 30 minutes.

Step 5

Very carefully pour the rice into the resulting broth between the pieces of meat, it should all disappear under the broth (help him with a spoon). Don't stir! Salt and pepper. Cook until the rice has absorbed all the liquid. Remove the pan from the heat and let the paella stand for a bit before serving.

Your support is the fuel that keeps my creativity alive. If you enjoy my content, please consider buying me a coffee. Every cup counts — thank you for being amazing!

Cooking time: 1 h

Servings: 10–12

Ingredients

600 g paella rice

6 sausages

6 chicken legs

400 g pork neck

400 g pork ribs

2 cans (400 g each) of the largest white beans

250 g flat green beans (lobio)

3-4 garlic cloves

200 g chopped tomatoes in their own juice

200 ml of olive oil

1 st. l. sweet ground paprika

large pinch of saffron strands

salt, freshly ground black pepper

Where to Buy Ingredients

Charcoal paella with sausages and three types of meat - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of sausage in this paella?

Yes! You can substitute the sausages with your favorite variety, such as chorizo, Italian sausage, or even smoked sausage. Just be mindful of the salt content, as some sausages can be quite salty.

What can I use instead of saffron if I don't have it?

Saffron provides a unique flavor and color, but it can be expensive. A good substitute is a pinch of turmeric mixed with a pinch of paprika. It won't taste exactly the same, but it will provide a similar color and a slightly earthy flavor.

How long can I store leftover charcoal paella?

Leftover paella can be stored in an airtight container in the refrigerator for up to 2-3 days. Make sure it cools down completely before refrigerating.

Is it possible to freeze this paella?

While paella is best enjoyed fresh, you can freeze it. However, the texture of the rice may change slightly. To freeze, let the paella cool completely, then transfer it to an airtight freezer-safe container. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

How do I reheat the paella without drying it out?

To reheat paella, add a splash of water or broth to the pan and gently heat it over low heat, stirring occasionally. You can also reheat it in the microwave, but cover it with a damp paper towel to prevent it from drying out.

Can I reduce the portion size of this recipe?

Yes, you can easily adjust the portion size by halving or quartering all the ingredients. Keep the cooking times similar, but monitor closely to prevent overcooking.

What kind of rice is best for paella?

Bomba rice is traditionally used for paella because it absorbs a lot of liquid without becoming mushy. If you can't find Bomba rice, other short-grain rice varieties like Arborio can work, but be careful not to overcook it.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Total Reviews:

Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli

Cookinero

Profiteroles with chocolate cream

Zucchini salad "Mother-in-law's tongue" for the winter

Mushroom caviar from honey mushrooms with bay leaf

Onions for lula kebab

Sausages in dough on kefir

Chicken and Grapefruit Salad