Arroz con Costillas de Cerdo (Rice with Pork Ribs)

Tender pork ribs and paprika rice with peppers and tomato, cooked in one pot.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h 25m
Total: 1 hour 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 3 tbsp olive oil
  • 600g pork spare ribs, cut into 4cm pieces
  • 1 onion, finely chopped
  • 1 red pepper, diced
  • 3 cloves garlic, finely chopped
  • 2 ripe tomatoes, grated, skins discarded
  • 1 tsp sweet smoked paprika
  • A good pinch of saffron strands, about 0.3g
  • 300g paella (bomba) rice
  • 800ml hot chicken stock (2 stock cubes)
  • 100g frozen peas
  • Salt to taste

Method

  1. Soak the saffron in 3 tbsp of the hot stock. Season the ribs and heat the oil in a large, lidded casserole over a medium-high heat. Brown the ribs for 8 to 10 minutes, turning. Transfer to a plate.

  2. Cook the onion and pepper in the same pot for 6 minutes. Add the garlic, tomatoes and paprika and cook for 5 minutes.

  3. Return the ribs to the pot, pour in 300ml of the stock, cover and simmer gently for 40 minutes until the ribs are tender.

  4. Stir in the rice, the remaining hot stock and the saffron liquid and season; the stock should taste slightly salty. Bring to the boil, then simmer, uncovered, over a medium-low heat for 15 to 18 minutes until the rice is tender, adding the peas for the last 5 minutes.

  5. Cover and rest for 5 minutes before serving.