Pork Chickpea And Red Pepper Paella Food

SLOW-COOKED PORK WITH CHICKPEAS

Steps:

• Coarsely grind red pepper flakes, peppercorns, and fennel seeds in spice mill or with mortar and pestle.
• Generously season pork with salt, sprinkling more heavily on meat than layer of fat. Sprinkle with spice mixture, massaging into all spots so it adheres to pork.
• Roll pork as tightly as you can, then tie individual lengths of kitchen twine around roast every 1" or so. Wrap tightly with plastic wrap and let sit at room temperature at least 1 hour, or chill overnight.
• Preheat oven to 325°F. Heat 2 Tbsp. oil in a large Dutch oven. Cook pork, turning occasionally, until browned on all sides, 10-12 minutes total. Transfer pork to a plate.
• Remove pot from heat and dump out fat. Add remaining 2 Tbsp. oil and heat over medium. Cook onion and garlic, stirring occasionally, until exposed flesh turns golden brown, about 2 minutes. Stir in bay leaves and return pork to pot. Pour in wine and 2 cups water. Cover pot and transfer to oven. Bake, turning pork every 45 minutes or so, until pork is tender and pulls apart easily, 2 1/2-3 hours. Transfer pork to a plate and let cool slightly before tearing into big chunks.
• Return pot with braising liquid to low heat and add chickpeas and pork. Cover and cook until chickpeas and pork are warmed through, 12-15 minutes.
• Transfer chickpeas, pork, and braising liquid to a platter. Finely zest lemon over and top with parsley.
• Do Ahead
• Stew (without lemon zest and parsley) can be made 3 days ahead. Let cool; cover and chill. Add lemon zest and parsley just before serving.

PORK, CHICKPEA AND RED PEPPER PAELLA

Steps:

• Combine pork with mashed garlic, 1 tablespoon parsley, 1 tablespoon oil and salt and pepper to taste. Set aside 20 minutes.
• Place 1/2 cup chickpeas in food processor with 1/2 cup stock; puree. Place remaining stock in saucepan, and add chickpea mixture to it. Add saffron, bring to a simmer and keep on low heat.
• Preheat oven to 400 degrees. Heat remaining oil in 13-inch paella pan. Lightly brown pork, then remove to warm platter. Pork will not be fully cooked. Add red peppers to pan and saute over medium heat 1 minute. Add minced garlic, ham, piquillo peppers and remaining parsley. Saute 2 minutes.
• Stir in paprika, browned pork and any pork juices. Add rice and stir to coat. Add broth and remaining chickpeas. Salt to taste. Bring to a boil and cook fairly rapidly, about 5 minutes, until rice is no longer soupy but there is still liquid in pan. Stir.
• Transfer to oven and cook until rice is almost done, about 12 minutes. Remove, cover with foil and set aside 10 minutes before serving.

PORK AND CHICKEN PAELLA VERDE

Steps:

• Preheat a grill.
• Place the tomatillos, poblanos and serrano chiles on a baking sheet, then drizzle with 3 tablespoons of the oil and sprinkle some salt and pepper over the top. Place the tomatillos, poblanos and serranos directly over open flames on the grill and cook until the skins are charred and black all over, 2 to 3 minutes per side. Transfer the poblanos and serranos to a large bowl, then cover the bowl with plastic wrap and steam for 2 to 3 minutes. In the meantime, place the tomatillos in a food processor and set aside. Scrape away the charred skins from the poblanos and serranos. Remove the stems and seeds, and roughly chop. Add to the food processor and puree until smooth, about 2 minutes. Set the verde sauce aside for later use.
• Preheat the oven to 300 degrees F.
• Trim the pork ribs of any excess fat and cube the chicken thighs into large bite-size, about 1 1/2-inch cubes. Sprinkle the pork and chicken with 2 tablespoons salt, the cumin and 1 teaspoon pepper. Place a paella pan or large saute pan over medium-high heat, add the remaining 1 tablespoon olive oil and the chorizo and cook to crisp up and render the fat. Remove the chorizo to a baking sheet and add the pork ribs and chicken thighs to the paella pan. Cook until the pork and chicken turn golden brown, 5 to 7 minutes. Turn the meat over and cook until browned, 5 to 7 minutes, then transfer to the baking sheet with the chorizo. Add the onions and red bell peppers to the pan and saute until the onions are translucent, 5 to 6 minutes. Add the rice and garlic, and mix well until the rice is coated with oil. Cook until the rice smells nutty, 5 to 6 minutes. Add half of the broth and half of the verde sauce, and stir well to combine. Spread the rice evenly around the pan and return the chicken, pork and chorizo to the pan. Cook until the broth is absorbed, about 10 minutes, then add the remaining 3 cups broth. Once bubbling, cover with foil and transfer to the oven; cook until the rice is al dente, 20 to 25 minutes. Remove the foil, dollop the remaining verde sauce over the top and sprinkle with the lime zest and chopped cilantro to serve.

SPANISH PORK WITH CHICKPEAS

Steps:

• Preheat the broiler. Toss the spring onions with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet; season with pepper. Broil, turning, until charred, 8 to 10 minutes (5 minutes for scallions).
• Meanwhile, combine the cumin, paprika and 1/2 teaspoon each salt and pepper in a bowl. Make a deep cut lengthwise down the center of the pork, cutting about halfway through. Open the pork like a book; cut crosswise into 4 pieces and season with the spice mixture.
• Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the pot. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the reserved tomato juices, chickpeas and roasted peppers. Add the pork browned-side up; cover and simmer until cooked through, 10 to 12 minutes.
• Remove the pork from the pot. Stir the almond butter, vinegar and oregano into the chickpea mixture. Serve with the pork and charred spring onions.

PORK & CHICKPEA CURRY

Steps:

• Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.
• Put the pork in a bowl. Add the paste and mix with your hands to combine - it's best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.
• Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.

CHICKPEA & RED PEPPER DIP

Steps:

• Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.

PORK AND CHICKPEA CHILI

Steps:

• Cook pork, scallions and garlic in a large nonstick skillet over medium-high heat, breaking up meat as it cooks, until pork is no longer pink.
• Stir in chickpeas, hominy, salsa, 1⁄3 cup water, the cumin and salt.
• Bring to a boil. Reduce heat and simmer, covered, 12 to 15 minutes to develop flavors.
• Serve over rice; garnish with radishes and cilantro.

PORK, CHICKPEA AND RED PEPPER PAELLA (FLORENCE FABRICANT)

Steps:

• 1. Combine pork with mashed garlic, 1 tablespoon parsley, 1 tablespoon oil and salt and pepper to taste. Set aside 20 minutes. 2. Place 1/2 cup chickpeas in food processor with 1/2 cup stock; puree. Place remaining stock in saucepan, and add chickpea mixture to it. Add saffron, bring to a simmer and keep on low heat. 3. Preheat oven to 400 degrees. Heat remaining oil in 13-inch paella pan. Lightly brown pork, then remove to warm platter. Pork will not be fully cooked. Add red peppers to pan and saute over medium heat 1 minute. Add minced garlic, ham, piquillo peppers and remaining parsley. Saute 2 minutes. 4. Stir in paprika, browned pork and any pork juices. Add rice and stir to coat. Add broth and remaining chickpeas. Salt to taste. Bring to a boil and cook fairly rapidly, about 5 minutes, until rice is no longer soupy but there is still liquid in pan. Stir. 5. Transfer to oven and cook until rice is almost done, about 12 minutes. Remove, cover with foil and set aside 10 minutes before serving.