The husband of German Chef Caroline Autenrieth is from the island of Mallorca. This is a traditional recipe from the farmers and poorer people there.
Using up different cuts of meat and all kinds of veggies makes it less expensive. The spices are not the common ones and that makes this One Pot dish very tasty.
It was a lot of little things on my chopping board that needed preparing Mis en place. I did not follow the written recipe to a T, but used up various things from my own harvest.
Grating tomatoes to get rid of the skin is such a thing in Spain. A box grater must be a staple household item there.
Fresh artichoke were not available and my plant on the balcony is too young to produce any. I used a can I bought in France a while ago.
Ingredients:
200 g Bomba round paella rice
1,2 liter veg stock from homemade paste
1 tbsp olive oil
2 shallots, 2 green onions, 4 garlic cloves
3 medium tomatoes
165 g porkneck steak, 50 g Chorizo, 175 g boneless skinless chicken thigh
1 can artichoke hearts
Bunch Swiss chard
200 g green beans
100 g button mushrooms
Parsley
Lemon juice
Salt and pepper
1/4 tsp ground clove, 1 tsp cinnamon, 1/4 tsp Saffron in hot water, 2 tsp smoked paprika
Do the mis en place and cut up everything. Use a big pot or pan and heat up the oil. Fry off all the meat, seasoned with salt and pepper. When it gets color, take it out for later.
In the oil and grease from the meat, toss in onions, garlic, chard stems and mushrooms and give that 3 min. Stir often. Add beans and chard leaves, artichokes and grate the tomatoes in. Stir well and add the spices. Put the meat back in.
Add the washed Bomba and the veg stock. Bring to a boil, cover and reduce the heat and cook until the rice is done.
Take it off the heat and let it sit 5 min covered. Squeeze lemon juice on top and add parsley.
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