Mediterranean Beef & Pork Paella with Three Cheeses

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the beef stock in a saucepan over low heat and crumble in the saffron. Keep warm over the lowest setting.

Step 2

Heat half the olive oil in a paella pan or large skillet over medium-high heat. Add the minced beef and pork, breaking it apart with a wooden spoon. Cook until well-browned and slightly crispy at the edges, about 8-10 minutes. Season with salt and pepper.

Step 3

Add the remaining olive oil, then add the garlic, onion, and diced bell peppers. Sauté for 3-4 minutes until softened.

Step 4

Add the paprika and two diced tomatoes along with the tomato paste. Cook for about 3 minutes until the oil starts to separate and the mixture darkens slightly.

Step 5

Add the rice and cauliflower rice, stirring for a couple of minutes to ensure all grains are coated with the flavorful oil and meat mixture.

Step 6

Pour in the hot saffron-infused stock and stir to distribute everything evenly. Taste and adjust seasoning. Cook over high heat for 8 minutes, then reduce to medium heat for 5 minutes without stirring.

Step 7

Add the green peas and artichoke hearts, gently folding them through the rice and shaking the pan to flatten the paella. Cook for a further 4 minutes without stirring.

Step 8

Remove from heat and immediately sprinkle the mozzarella and feta cheese over the top. Cover with a clean kitchen towel and let rest for 5 minutes to allow the cheese to melt slightly.

Step 9

Just before serving, top with the remaining diced fresh tomatoes, sprinkle with the grated pecorino or parmesan cheese, fresh parsley, and basil.