This Pork Loin and Cauliflower Paella Is the New Trendy Twist You Need to Try

Looking for a hearty twist on traditional paella? This Pork Loin and Cauliflower Paella is a delicious, one-pan meal that combines tender pork with the subtle sweetness of cauliflower, all infused with bold Spanish flavors. Perfect for a cozy dinner at home, this recipe offers a satisfying balance of protein and veggies, with the rich saffron-scented rice bringing it all together. Whether you’re new to paella or just looking to try a new variation, this dish is sure to impress—and it’s easier to make than you think!

Ingredients:

• 300 grs pork loin, cut into bite-sized pieces
• 1/2 medium head of cauliflower, cut into small florets
• 300 gr of Paella Rice
• 900 ml Ham stock
• 1 small onion, finely chopped
• 1/2 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 medium tomato, grated or finely chopped
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1/2 envelope of Paella Mix
• 2 tbsp olive oil
• Salt and pepper, to taste

We´ve made a Pork Loin and Cauliflower Paella Video Recipe to make it easier for you. Just press Play.

Instructions:

1. Prepare the Pork Loin:
   • Season the pork loin pieces with salt and pepper. In a large paella pan, heat 1 tablespoon of olive oil over medium heat. Sear the pork for 4-5 minutes until browned on all sides. Remove from the pan and set aside.
2. Cook the Cauliflower:
   • In the same pan, add another tablespoon of olive oil. Add the chopped onion and red bell pepper, and cook for 3-4 minutes until softened.
   • Stir in the garlic and cook for an additional minute until fragrant.
   • Add the cauliflower florets and cook for 5 minutes, stirring occasionally, until they begin to brown slightly.
3. Build the Base:
   • Add the grated tomato to the pan and cook for 2-3 minutes until it reduces and thickens slightly.
   • Stir in the smoked paprika and Paella Mix . Let the spices bloom for about 30 seconds.
4. Add the Rice:
   • Stir the rice into the mixture, ensuring it is well coated with the vegetables and spices. Let it cook for 1-2 minutes, lightly toasting the rice.
5. Add the Broth:
   • Pour in the chicken broth and bring the mixture to a gentle boil. Season with salt and pepper to taste. Reduce the heat to low, and simmer the paella uncovered for about 15-18 minutes, until most of the liquid is absorbed and the rice is tender.
6. Reintroduce the Pork:
   • After 10 minutes of simmering, add the browned pork loin back into the pan, nestling it into the rice. Add the frozen peas (optional) at this time as well. Continue to cook for another 5-8 minutes.
7. Let it Rest:
   • Once the rice is fully cooked and the broth is absorbed, remove the pan from the heat. Cover the paella with a clean kitchen towel or aluminum foil, and let it rest for 5 minutes.
8. Serve:
   • Garnish with fresh parsley and serve with lemon wedges for a zesty finish.

Enjoy!

This pork loin and cauliflower paella is a satisfying, savory dish perfect for a cozy dinner.