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This recipe is intermediate

Pork rib, sausage and shrimp paëlla

45 minutes Cook time 20 minutes Prep time 4 to 6 servings



On the stove

  1. In a skillet over medium-low heat, heat half of oil and cook back ribs for about 30 minutes, turning them over until browned on each side. Season with salt and pepper. Transfer to a plate.
  2. Meanwhile, in another skillet over medium heat, heat remaining oil and sauté onion with pancetta 5 minutes or until onion is lightly browned.
  3. Add rice, garlic and saffron. Cook, stirring, 2 minutes. Deglaze with wine and reduce until almost dry, stirring.
  4. Add broth, tomatoes, lemon juice and spices. Season with salt and pepper and mix well. Add back ribs and bring to a boil. Cover and simmer for about 15 minutes. Add shrimp, chorizo and peas and continue cooking for 5 minutes. Let stand for 5 minutes before serving in the center of the table. Garnish with lemon wedges.

Nutritional values

  • 801 calories
  • 35 g of protein
  • 35 g of fat
  • 80 g of carbohydrates
  • 4 g of fibre
  • 5 g of sugar
  • 1010 mg of sodium
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