- 1 tbsp olive oil
- 3 small chorizo links, sliced
- 2 boneless pork chops, sliced
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 tsp smoked paprika
- 2 cups arborio rice
- 1 pinch saffron threads
- 2 bay leaves
- 4 cups chicken stock
- 1 can sm red beans, drained
- 1 can diced tomatoes
- S & P to taste
Heat oven to 400°. Heat oil in a paella pan (or skillet). Add chorizo and pork and cook until browned. Add onion, and garlic. Cook about 3 minutes.
Add rice, paprika, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add beans and tomatoes; stir to combine.
Transfer pan to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.
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