Shrimp and Pork Paella

Main Course

Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture

Serves 4

  • Three cups chicken broth
  • pinch of saffron, crumbled
  • olive oil
  • 1½ lbs pork loin, cut into 1/2-inch cubes
  • Kosher or sea salt
  • 1 cup onion, chopped
  • 1 cup red bell pepper, chopped
  • 2 tablespoons garlic, chopped
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1½ cups Arborio rice
  • 1 cup shelled edamame or baby lima beans
  • 2 cups baby spinach
  • 1/2 cup flat leaf parsley, chopped
  • 1 dozen Louisiana shrimp, peeled and deveined

Shrimp & Pork Paella

 Shrimp and Pork Paella

Click image to enlarge


Bring the chicken broth and saffron to a bare simmer; keep warm over low heat.

Preheat the oven to 400˚F for gas, 450˚F for electric.

Sprinkle the pork with salt and toss to coat. Cover the bottom of a 13" paella pan or cast iron skillet with a thin layer of olive oil. Sauté the pork over high heat, stirring frequently, for 2 minutes and remove to a warm bowl. Add the onion and red bell pepper to the pan and cook over medium high heat until the vegetables start to soften. Add the garlic and cook until fragrant. Add the cumin, smoked paprika, and cayenne pepper and stir to combine. 

Stir in the rice and coat well with the pan mixture. Add all the chicken broth to the pan and bring to a boil. Stir in the edamame or lima beans and pork, reduce the heat to medium low and continue to cook, stirring occasionally, until the rice mixture is no longer soupy but still has enough liquid to continue to cook. Stir in the spinach and parsley, arrange the shrimp over the top of the rice, and place in the oven. Bake until rice is just al dente, 15 - 20 minutes. Remove from the oven, cover the pan, and let rest for ten minutes. Serve.

Note: add asparagus spears, artichoke hearts, substitute swiss chard, watercress, or mustard greens for the spinach.

Great Paella pan: Lodge Manufacturing makes a great paella pan. Find paella pan here

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<p>can you confirm:</p><p>use the oilve oil to cook the pork</p><p>rice goes in uncooked</p><p>&nbsp;</p><p>thanks from a novice cook</p>

<p>Yes, cook the pork in the olive oil; it's a very lean cut and won't throw off additional oil. The rice goes in uncooked; coat it thoroughly with the mixture already in the pan. Let me know what you think of it; I may have to cook a pan myself tonight.</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

<p>Wonder how this could be done in a crock pot.&nbsp; Like to get dinner going before I leave for work then I don&#39;t have to come home and do much.</p> <p>&nbsp;</p>

<p>Debbie, I'm not sure how rice would hold up in a crock pot. This dish doesn't take that much time to put together, if you have the prep work done in advance. If you do try it in the crock pot, let us know how it turns out.</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture