This recipe is a variation on a traditional Spanish Paella with lots of spice, pork and shrimp combined to make this a wonder one-dish meal. Personally I rate this as the most flavorful and best cook in my history of cooks on the egg...ironically my wife 'didn't care for it.!' Look on COMO Craig's list for her trade-in listing tomorrow, Ha.
Ingredients ¼ Cup Paprika ¼ Cup lime juice
3 Tbls. extra-virgin olive oil, divided 2 Tbls. Spiced Rum 4 Tbls. Minced Garlic, divided 2 Tsp. Fresh Oregano, chopped (sub dry ground if not in season)
1 Tsp. Himalayan Pink Sea Salt 1 Tsp. Fresh Ground Black Peppercorns
½ Tsp. Ground Cumin 1 ½ Lbs. Boneless Pork Chops trimmed, cut into ¾ - 1” cubes (Organic) 2 Cups Sweet Onion, chopped
2 Cups Whole-grain Brown Rice 28-32 Oz. Low-sodium Chicken Broth
1 – 14 Oz. Can, Diced Tomatoes 2 Tbls. Capers, rinsed
1/4 Tsp. Saffron threads 16 large Raw Shrimp (21-25 per pound), peeled and deveined, (tails off optional) 2 Cups Artichoke Hearts (cooked or canned) 1 Cup Roasted Red peppers, cut into strips
Note: You can use fresh peppers but they must to into the cook earlier than listed below
Directions - 1. Combine paprika, lime juice, 2 Tbls. oil, rum (if using), 2 Tsp. Minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add pork and stir to coat.
2. Heat the remaining 1 tablespoon oil in an Emile Henry Flame Top Brazier (or sub Stew Pot) over medium to high heat. Add the pork, leaving any excess spice mixture in the bowl to add later. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Transfer the pork to a plate.
3. Add onion and the remaining 2 Tbls. Garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add rice and cook, stirring, until well coated with the onion mixture. Stir in broth, tomatoes, capers, saffron, peppers (if not roasted) and any remaining spice mixture. (If using brown rice, also add 3/4 Cup water now.) Bring to a boil, then reduce to a low simmer; cook, stirring occasionally (30 minutes for brown rice).
4. Remove grid and insert Plate setter (indirect) and stabilize dome temp to 350°F (plate setter legs up or down depending on the size of your Egg and Brazier or Dutch Oven.
5. Stir shrimp (if using) and artichokes (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top. Cover and continue baking until the rice is tender and the liquid has been absorbed (if you’ve added shrimp, they should be opaque/pink), 10 to 15 minutes.
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