Paella with Pork Ribs

Paella with Pork Ribs

Chef: Alfon Romay

Description: This a great recipe for a Sunday meal with family and friends. There are several types of paella, but this is one of the most simple, cheap and delicious ones I remember. The three most important things to remember when making any type of paella are: Start with an excellent sofrito (the broth is the foundation for any good paella) Use the correct rice (Spanish rice like Bomba or Calasparra) Cook the rice just enough, leaving it “al dente” (between 16 and 18 minutes)

Skill Level: Intermediate

Diets & Intolerances
gluten free |

Prep Time
240 minutes
Total Time
300 minutes
4 to 6

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  • to taste Salt and pepper
  • 1 kg pork ribs (for the broth)
  • to taste bay leaves and rosemary (for the broth)
  • 1 red pepper (for the broth)
  • 1 leek (for the broth)
  • 1 onion (for the broth)
  • 2 celery leaves (for the broth)
  • 2 tomatoes (for the broth)
  • 1 onion, chopped
  • 3 cloves of garlic
  • 1 red pepper
  • 50 ml olive oli
  • 6 saffron strands
  • 1 tsp paprika
  • 6 tbsp crushed tomatoes
  • 100 ml dry white wine
  • 100 grams flat green beans
  • 400 grams Bomba or Carnaroli rice


  1. Cook all the ingredients for the broth in 4-5 Liters of water for 2 1/2 hours. It's important to let the ribs cool after cooking them so they can be cut.

  2. Heat a few tablespoons of the olive oil in the Paella pan. Stir-fry the pork ribs sprinkled with salt, until browned and leave them aside for later.

  3. Sweat the onion, green beans and the garlic, then add the and the pepper in the Paella pan until soft.

  4. Add the crushed tomatoes and fry over a medium heat. Keep stirring. As the mixture reduces, it will start to thicken up to a darker red paste.

  5. Add the paprika and the saffron, mix around again, and continue fry for few more minutes.

  6. Now add the broth to the paella pan to "deglaze" the pan and get all the cooking flavors off the bottom. Taste for seasoning. It needs to be quite well salted. Bring to the boil and leave for several minutes for all the flavors to mix in with the stock.

  7. Now add the rice (in a T section). Mix around briefly and gently to even out the rice ensuring all the rice grains are under the surface of the liquid. DO NOT STIR the rice after this.

  8. After about 10 minutes the rice should start to appear though the liquid. Now turn down the heat and continue to gently simmer for about another 5-6 minutes until the rice starts to dry out. Add the pork ribs across the paella pan (in a line).

  9. Once most of the liquid has been absorbed, try the rice from under the top surface. It should be cooked "al dente" still with a slight nutty taste.

  10. Turn off the heat. Cover the Paella pan with foil and turn up the heat for a minute or so. (You will hear the rice "pop" as it is caramelizing on the bottom of the pan). This is called the "Socarrat," the most highly prized part of Paella. Covering the pan at this stage also helps finish off the cooking of the top layer of rice.

  11. Serve directly from the pan remembering to scrape to the bottom to get the "socarrat"

  12. menu_book Chefs Notes:
    It’s important to do this recipe in a Paella pan. Paella pans are wide and shallow to create maximum surface area, allowing liquid to evaporate and to form as much crispy golden crust (socarrat) on the bottom as possible.

Recipe by Alfon Romay, Alfon Romay