Pork, Chickpea And Red Pepper Paella

• 1 pound pork tenderloin, in 1/2-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
• 2 1/2 cups cooked or canned chickpeas, drained and rinsed
• 4 cups well-seasoned chicken stock
• 1/2 teaspoon saffron threads
• 2 large red bell peppers, cored, seeded and cut in 3/4-inch squares
• 1 slice 1/4-inch thick serrano ham or prosciutto, diced
• 1/4 cup finely chopped piquillo pepper
• 2 teaspoons paprika, preferably smoked Spanish
• 2 cups short-grain rice, preferably Spanish

1. Combine pork with mashed garlic, 1 tablespoon parsley, 1 tablespoon oil and salt and pepper to taste.
2. Set aside 20 minutes.
3. Place 1/2 cup chickpeas in food processor with 1/2 cup stock; puree.
4. Place remaining stock in saucepan, and add chickpea mixture to it.
5. Add saffron, bring to a simmer and keep on low heat.
6. Preheat oven to 400 degrees.
7. Heat remaining oil in 13-inch paella pan.
8. Lightly brown pork, then remove to warm platter.
9. Pork will not be fully cooked.
10. Add red peppers to pan and saute over medium heat 1 minute.
11. Add minced garlic, ham, piquillo peppers and remaining parsley.
12. Saute 2 minutes.
13. Stir in paprika, browned pork and any pork juices.
14. Add rice and stir to coat.
15. Add broth and remaining chickpeas.
16. Salt to taste.
17. Bring to a boil and cook fairly rapidly, about 5 minutes, until rice is no longer soupy but there is still liquid in pan.
18. Stir.
19. Transfer to oven and cook until rice is almost done, about 12 minutes.
20. Remove, cover with foil and set aside 10 minutes before serving.

pork tenderloin, garlic, parsley, extra virgin olive oil, salt, chickpeas, chicken, saffron threads, red bell peppers, serrano ham, piquillo pepper, paprika, shortgrain rice

Taken from cooking.nytimes.com/recipes/8010 (may not work)