Paella-style Rice with Marinated Pork Ribs & Artichokes

Prep: 15 minutes plus 2 hours to rest Cook: 1 hour 20 minutes

The word paella originates from the name of the pan used to cook rice dishes in the Valencia region. Traditional Spanish cuisine includes endless rice dishes cooked in paella pans, with new recipes continually evolving.

MARINATED PORK RIBS

3 tsp smoked paprika

1 clove garlic, crushed

2 tsp dried oregano

2 tsp dried thyme

3 tbsp good-quality Spanish olive oil 800g pork ribs cut into 3-rib sections PAELLA-STYLE RICE

1 onion, thinly sliced

1 red capsicum, thinly sliced

1 green capsicum, thinly sliced

2 tbsp tomato puree

Pinch of saffron threads

½ cup sherry, optional

1.8 litres chicken stock

300g paella rice, also called bomba rice 1 x 340g jar marinated artichokes,

drained

Marinated pork ribs: Mix the paprika, garlic, oregano, thyme, olive oil in a small bowl and season with salt and pepper. Put the ribs in a clean resealable plastic bag, add the marinade, seal and shake until evenly distributed. Refrigerate for 2 hours or overnight.

Paella-style rice: Heat some olive oil in a paella pan to medium. Brown the ribs for 2 or 3 minutes on each side in 2 batches, ensuring there is plenty of space in the pan. Set the ribs aside.

Fry the onions and capsicums for 10 minutes. Add the tomato puree, saffron and sherry and simmer until completely reduced.

Add the ribs and chicken stock to the pan, cover and cook for 1 hour. Once the ribs are cooked, approx 1.4 litres of liquid should be left in the pan to cook the rice.

Season the broth to taste then stir in the rice. Cook on medium heat until the liquid is almost entirely absorbed. If the rice feels slightly uncooked and the pan has no more liquid, add extra chicken stock until the rice is cooked.

Scatter the artichokes amongst the ribs and rice. Season to taste.

Cover the paella pan with a clean tea towel and rest for 3-4 minutes. Serve on plates or eat the traditional way, straight from the pan. Serves 4