Shrimp and Pork Paella | Louisiana Kitchen & Culture

Ingredients

• Three cups chicken broth
• pinch of saffron, crumbled
• olive oil
• 1½ lbs pork loin, cut into 1/2-inch cubes
• Kosher or sea salt
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 2 tablespoons garlic, chopped
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper, or to taste
• 1½ cups Arborio rice
• 1 cup shelled edamame or baby lima beans
• 2 cups baby spinach
• 1/2 cup flat leaf parsley, chopped
• 1 dozen Louisiana shrimp, peeled and deveined