Grilled Chicken and Pork Paella | Dinners

Name: Grilled Chicken and Pork Paella | Dinners
Ingredients: 6 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total; 50g), optional; see note; 1/2 cup (120ml) extra-virgin olive oil; 5 medium cloves garlic, minced; 4 medium yellow onions (1.5 pounds/600g), finely diced; One large (8-ounce/225g) green pepper, stemmed, seeded, and finely diced; One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced; One medium (10-ounce/285g) leek, white and light green parts only, washed well and finely diced; Kosher salt; 1/4 cup (60ml) extra-virgin olive oil; 4 chicken legs (2 1/4 pounds; 1kg), thighs and drumsticks split; 8 pork tenderloin medallions (about 1 1/2 pounds/680g total); One (14.5-ounce;411g) can whole, peeled tomatoes, crushed by hand or blended to a purée; 1 cup (235ml) sofrito; 1 teaspoon sweet smoked Spanish paprika (pimentón dulce); Large pinch saffron; 7 cups (1.65L) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed; 2 ½ cups (17 1/2 ounces; 495g) short-grain Spanish rice , such as Bomba and Calasparra; Lemon wedges, for serving

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Ricetta di Haley Brightwell da Dinners.

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Cooking tools:

Paella pan
Grill
Chimney starter
Spatula
Saucepan
Stove
Paring knife
Colander
Mixing bowl
Spoon
Serving platter
Aluminum foil
Paper towel
Weight

Ingredients

6 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total; 50g), optional; see note
1/2 cup (120ml) extra-virgin olive oil
5 medium cloves garlic, minced
4 medium yellow onions (1.5 pounds/600g), finely diced
One large (8-ounce/225g) green pepper, stemmed, seeded, and finely diced
One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced
One medium (10-ounce/285g) leek, white and light green parts only, washed well and finely diced
Kosher salt
1/4 cup (60ml) extra-virgin olive oil
4 chicken legs (2 1/4 pounds; 1kg), thighs and drumsticks split
8 pork tenderloin medallions (about 1 1/2 pounds/680g total)
One (14.5-ounce;411g) can whole, peeled tomatoes, crushed by hand or blended to a purée
1 cup (235ml) sofrito
1 teaspoon sweet smoked Spanish paprika (pimentón dulce)
Large pinch saffron
7 cups (1.65L) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed
2 ½ cups (17 1/2 ounces; 495g) short-grain Spanish rice , such as Bomba and Calasparra
Lemon wedges, for serving