Ingredients
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For the marinade
1/2 pork tenderloin (fillet)
1 tsp ground cumin
1 tsp sweet smoked paprika
1 tsp dried oregano
1 tbsp olive oil
For the paella
100 g Picota cherries, washed and pitted
120 ml olive oil
4 garlic cloves, finely chopped
1 tsp sweet smoked paprika
1 tomato, grated
A small pinch (about 0.3 g) saffron
1 litre chicken stock
300 g Spanish paella rice
1 tsp salt (adjust to taste)
2 sprigs fresh rosemary
Preparation
1. Prepare the pork: mix the cumin, smoked paprika, oregano and olive oil to form a paste. Rub this evenly over the pork tenderloin and let it rest for at least 15 minutes. You can marinate longer in the refrigerator for more flavor.
2. Infuse the saffron: lightly crush the saffron strands, then add them to the chicken stock in a small saucepan. Keep the stock warm over low heat to allow the saffron to release its color and aroma.
3. Sear the pork: heat a paella pan (or a wide, shallow pan) over medium heat and add the olive oil. Brown the pork on all sides until well sealed and golden. Remove the pork from the pan and set aside.
4. Build the sofrito: in the same pan, add the chopped garlic and fry briefly—about 20 seconds—being careful not to burn it. Stir in the smoked paprika, then immediately add the grated tomato to deglaze the pan. Cook this mixture for about 3 minutes until slightly reduced and fragrant.
5. Toast the rice and add stock: add the paella rice to the pan and stir to coat the grains in the sofrito, letting them lightly toast for a couple of minutes. Pour in the warm saffron-infused stock, season with salt, and stir once to distribute everything evenly. Add half of the Picota cherries now.
6. Cook the paella: increase the heat to high until the mixture comes to a gentle boil, then let it cook undisturbed for 10 minutes. After that, reduce the heat to low and continue cooking for another 5 minutes. This will allow the rice to absorb the liquid and develop the socarrat (a slight crust) at the bottom if desired.
7. Finish with the pork: while the rice cooks its final 5 minutes, slice the seared pork loin and arrange the slices on top of the rice to warm through. Tuck the rosemary sprigs into the pan for a subtle aromatic touch.
8. Serve: once the rice is tender and the pork is heated through, remove the pan from the heat. Scatter the remaining Picota cherries over the top for a bright, sweet contrast. Let the paella rest for a minute, then serve straight from the pan and enjoy.