This hearty Playboy Paella transforms traditional Spanish flavors into a satisfying meal loaded with premium proteins. It combines tender center-cut pork loin, juicy chicken breast, and sliced veal with savory chorizo sausage. The dish is enriched with fresh shrimp, bay scallops, and earthy mushrooms, all simmered in aromatic rice seasoned with saffron, garlic, and oregano. Sweet red and green peppers add a crisp, colorful contrast to the rich meats. This one-pan wonder delivers a complex texture of tender meats, al dente rice, and soft vegetables. Perfect for feeding a crowd at a weekend brunch, a festive dinner party, or a special family gathering, this recipe offers a robust, flavorful experience that balances savory depth with bright vegetable notes.
Playboy Paella
Description
This hearty Playboy Paella transforms traditional Spanish flavors into a satisfying meal loaded with premium proteins. It combines tender center-cut pork loin, juicy chicken breast, and sliced veal with savory chorizo sausage. The dish is enriched with fresh shrimp, bay scallops, and earthy mushrooms, all simmered in aromatic rice seasoned with saffron, garlic, and oregano. Sweet red and green peppers add a crisp, colorful contrast to the rich meats. This one-pan wonder delivers a complex texture of tender meats, al dente rice, and soft vegetables. Perfect for feeding a crowd at a weekend brunch, a festive dinner party, or a special family gathering, this recipe offers a robust, flavorful experience that balances savory depth with bright vegetable notes.Ingredients
Directions
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Trim bone and fat from the pork loin.
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Cut pork into 1-inch squares, 1/4 inch thick.
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Cut chicken breasts crosswise into 1-inch chunks.
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Cut veal into 1-inch squares.
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Cut sweet red and green peppers into 1/2-inch squares, discarding stems, seeds, and membranes.
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Shell fresh peas if using.
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Slice chorizo sausage into 1/4-inch rounds.
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Slice mushrooms thinly.
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Shrimp should be shelled, deveined, and pounded thin as scallopini.
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Mince garlic cloves and onion.
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Heat a paella pan or large skillet over medium-high heat; add 1/2 cup olive oil.
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Add pork and sauté until deep brown; remove from pan and set aside.
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Add chicken, chorizo, and veal to the pan; sauté until light brown; remove from pan and set aside.
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Wash and dry the pan thoroughly.
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Heat pan over low heat; add 1/2 cup olive oil.
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Add minced garlic, minced onion, saffron powder, oregano, and rice to the pan.
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Stir well to coat rice with oil and spices.
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Sauté, stirring constantly, for 5 minutes.
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Pour in chicken stock, then add back the pork, chicken, chorizo, veal, peppers, shrimp, mushrooms, and scallops.
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Bring the mixture to a boil.
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If chicken stock is unseasoned, add 1 to 2 teaspoons of salt.
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Reduce heat to low; simmer for 10 minutes.
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Add peas to the pan.
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Continue simmering for 15 to 20 minutes longer, stirring gently only as needed to prevent sticking.
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Sprinkle with salt and ground pepper to taste.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 243.5kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 2.0g10%
- Cholesterol 122.6mg41%
- Sodium 105.6mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 44.3g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using frozen peas, add them in the last 5 minutes of cooking to prevent overcooking.
Saffron threads can be used instead of powder; crush them lightly to release flavor.
For a traditional paella crust (socarrat), increase heat slightly during the last few minutes of cooking, but monitor closely to avoid burning.
This dish is best served immediately while the rice is still moist and the seafood is tender.
