Colombian-Style Paella (Paella Colombiana de Campo)
Servings: 3 people
This recipe brings a Colombian countryside twist to the paella pan, combining the smoky richness of ribs and bacon with traditional ingredients like sweet corn and beans. Following your exact method, the rice is added at the end to absorb the deeply concentrated, savory broth.
Ingredients
- 300g Rice (preferably a short-grain variety like Bomba, or Calasparra)
- 300g Pork ribs, chopped into small pieces
- 150g Bacon, diced
- 200g Chicken thighs or breast, bite-sized pieces
- 100g Cooked beans (red or cargamanto beans, drained)
- 100g Sweet corn kernels (fresh or canned)
- 1 Large yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 Red bell pepper (paprika), finely diced
- A pinch of Saffron threads (Southern threads)
- 900ml Hot chicken or meat stock
- 3 tbsp Olive oil
- Salt and freshly cracked black pepper to taste
Step-by-Step Cooking Instructions
- Sear the Meats: Heat the olive oil in your paella pan over medium-high heat. Add the pork ribs and fry until they are deeply browned and crispy on the outside. Add the bacon and chicken pieces, sautéing until the bacon is crisp and the chicken is golden. Move the meats to the outer edges of the pan where the heat is lower.
- Build the Hogao-Style Base: In the center of the pan, drop the diced onion, red bell pepper (paprika), and minced garlic. Lower the heat slightly and sauté until the vegetables are soft, translucent, and sweet, mixing them slightly with the rendered fat from the bacon and ribs.
- Integrate the Colombian Flavors: Bring the meats back to the center and mix everything together. Stir in the sweet corn kernels and the pre-cooked beans so they absorb the savory base flavors.
- Simmer the Broth: Pour in the 900ml of hot stock. Crumble the saffron (Southern threads) directly into the liquid. Bring the liquid to a boil, then reduce the heat to a steady simmer. Let it cook for about 10–12 minutes so the broth reduces slightly and takes on all the rich flavors of the ribs, bacon, and spices. Taste the broth and adjust the salt.
- Add the Rice at the End: Sprinkle your 300g of rice evenly across the boiling pan, ensuring all grains are fully submerged in the broth. Do not stir the rice from this point forward.
- The Final Cook: Cook on high heat for 8 minutes, letting the liquid level drop. Then, turn the heat down to low and cook for another 10 minutes until the rice has absorbed the liquid and is perfectly tender. (If you want a little socarrat—the crispy bottom layer—turn the heat to high for the last 60 seconds until you hear a crackling sound).
- Rest and Serve: Remove the pan from the heat, cover it with a clean kitchen towel, and let it rest for 5 minutes before serving.
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