This is a spectacular combination. The deep, savory richness of the pork ribs pairs beautifully with the luxurious, buttery melt of the foie gras. By adding the rice at the end, we ensure it absorbs that incredibly flavorful fat without overcooking.
Here is the step-by-step recipe tailored to your preferred flow.
Pork Ribs & Foie Gras Paella
Ingredients
- Pork Ribs: 400g (cut into small, bite-sized pieces)
- Foie Gras: 150g fresh duck foie gras (sliced into thick medallions)
- Rice: 300g Paella Rice (Bomba or Senia)
- Base (Sofregit): 1 medium onion (finely grated), 2 cloves garlic (minced), 2 ripe tomatoes (grated)
- Spices: 1 tsp sweet smoked paprika, a generous pinch of saffron threads
- Liquid: 1L rich meat or chicken stock (kept hot)
- Fat: 2 tbsp olive oil (go light, as the ribs and foie will render plenty of fat)
- Seasoning: Flaky sea salt and cracked black pepper
Cooking Sequence
1.Sear the Foie Gras:2 mins.
Heat a completely dry paella pan over medium-high heat. Sear the foie gras medallions for 1 minute per side until golden brown. Immediately remove them and set aside on a plate. Leave the rendered liquid gold (foie fat) in the pan.
2.Brown the Pork Ribs:10-12 mins.
Add the pork rib pieces to the hot foie fat. Season with salt and pepper. Fry them slowly until they are deeply browned and crispy on all sides. This builds the flavor foundation (socarra base). Push the ribs to the outer edges of the pan.
3.Build the Sofregit:8 mins.
In the center of the pan, add the grated onion and minced garlic. Sauté until translucent. Add the grated tomato and smoked paprika, stirring constantly so the paprika doesn’t burn. Cook down until the tomato loses its water and turns a deep, dark red color.
4.Infuse the Stock:15 mins.
Pour in the hot stock and add the saffron threads. Bring everything to a vigorous boil, then drop the heat to medium. Let it simmer so the pork ribs tenderize and infuse the broth with all that rendered flavor. Taste the broth—it should be slightly oversalted, as the rice will absorb a lot of it.
5.Add the Rice:18-20 mins.
Evenly sprinkle the paella rice across the pan, ensuring all grains are submerged. Do not stir the rice again after this. Cook on high heat for 8 minutes, then reduce to a low simmer for another 10 minutes until the liquid is fully absorbed.
6.The Finish & Rest:5 mins.
During the last 2 minutes of cooking, arrange the seared foie gras medallions on top of the rice so they warm through and begin to melt slightly. Turn off the heat, cover the pan with a clean cloth or foil, and let it rest for 5 minutes before serving.
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