How to Prepare Your Domingo de Paella

What you will need:

• 300–400 g Iberian Pork Secreto
• 300–400 g Iberian Presa
• 1 medium onion
• 2 ripe tomatoes (or grated tomato)
• Extra Virgin Olive Oil
• Salt
• The products included in your Domingo de Paella experience
  

Step 1 – Prepare the Piquillo Peppers

Slice the piquillo peppers into strips.

Add olive oil and finely sliced garlic to a small pan.

Cook gently over low heat for 15–20 minutes until lightly caramelised.

Set aside.

Step 2 - Preparing the Ñora Pepper

1. Place the dried ñora pepper in hot water.
2. Let it soak for 20–30 minutes until softened.
3. Remove the pepper from the water.
4. Open it and scrape out the flesh using a spoon.
5. Discard the skin and seeds.

The flesh of the ñora is then added to the sofrito, providing sweetness, depth and the characteristic flavour found in many traditional Spanish rice dishes.

Step 3 – Prepare the Iberian Pork

Cut the secreto or presa ibérica into bite-sized pieces.

Season lightly with salt.

Heat olive oil in the paella pan and sear the meat until golden brown.

Remove and reserve.

Step 4 – Prepare the Sofrito

Using the same pan:

1. Finely chop the onion.
2. Cook over medium-low heat until soft and lightly golden.
3. Add the grated tomato.
4. Cook slowly until most of the liquid evaporates and the mixture becomes rich and concentrated.

The sofrito is one of the foundations of a great paella and should not be rushed.

Step 5 – Build the Base

Add the flesh of the ñora pepper.

Add the smoked paprika from La Vera.

Stir for a few seconds.

Do not allow the paprika to burn.

Step 6 – Add the Rice

Add the rice and stir for 1 minute so that every grain is coated with the flavours of the sofrito.

Step 7 – Add the Broth

Return the Iberian pork to the pan.

Pour in the beef broth.

Add the saffron infusion.

Spread everything evenly across the pan.

Once the broth has been added, avoid stirring.

Step 8 – Cook the Paella

Cook over medium heat until the broth has been absorbed and the rice reaches the perfect texture.

Step 9 – Finish with the Piquillo Peppers

Arrange the caramelised piquillo peppers over the paella during the final minutes of cooking.

Step 10 – Rest and Serve

Remove from the heat.

Allow the paella to rest for 5 minutes before serving.

🍷 Wine Recommendation

Matsu El Pícaro

A bold and fruit-forward Spanish red wine that pairs beautifully with Iberian pork, saffron and smoked paprika.

Producer Spotlight

Dacsa (Valencia)

Produced in the birthplace of paella, Dacsa rice is trusted by generations of Spanish families and professional chefs.

La Vera Paprika (Extremadura)

Traditionally smoked over oak wood, creating the distinctive flavour that defines many classic Spanish recipes.

Iberian Pork

One of Spain’s most prized culinary treasures, known for its exceptional flavour, tenderness and natural marbling.

Origen – Mediterranean Food Experiences
Bringing authentic Mediterranean traditions to your table. 🍅🥘🍷