Pork, Chickpea and Red Pepper Paella

cooking.nytimes.com

Smallbrownhound

1 pound pork tenderloin, in ½-inch cubes

2 cloves garlic, mashed or pressed, plus 10 cloves minced

3 tablespoons minced parsley

6 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

2½ cups cooked or canned chickpeas, drained and rinsed

4 cups well-seasoned chicken stock

½ teaspoon saffron threads

2 large red bell peppers, cored, seeded and cut in ¾-inch squares

1 slice ¼-inch thick serrano ham or prosciutto, diced

¼ cup finely chopped piquillo pepper

2 teaspoons paprika, preferably smoked Spanish

2 cups short-grain rice, preferably Spanish

Directions at cooking.nytimes.com

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