Pork, Chickpea And Red Pepper Paella

Preparation

1. Step 1

   Combine pork with mashed garlic, 1 tablespoon parsley, 1 tablespoon oil and salt and pepper to taste. Set aside 20 minutes.

2. Step 2

   Place ½ cup chickpeas in food processor with ½ cup stock; puree. Place remaining stock in saucepan, and add chickpea mixture to it. Add saffron, bring to a simmer and keep on low heat.

3. Step 3

   Preheat oven to 400 degrees. Heat remaining oil in 13-inch paella pan. Lightly brown pork, then remove to warm platter. Pork will not be fully cooked. Add red peppers to pan and saute over medium heat 1 minute. Add minced garlic, ham, piquillo peppers and remaining parsley. Saute 2 minutes.

4. Step 4

   Stir in paprika, browned pork and any pork juices. Add rice and stir to coat. Add broth and remaining chickpeas. Salt to taste. Bring to a boil and cook fairly rapidly, about 5 minutes, until rice is no longer soupy but there is still liquid in pan. Stir.

5. Step 5

   Transfer to oven and cook until rice is almost done, about 12 minutes. Remove, cover with foil and set aside 10 minutes before serving.