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Pork Valenciana

YumChef: "made this exactly as written, Very tasty!! I did…" Read More
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Pork Valenciana

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A simplified version of the classic Spanish one-dish-meal paella. Easy enough for everyday, but impressive enough for company. Serve with sangria and hot French bread.


  • 1 1/2 lb. boneless pork loin (cut into 3/4-inch cubes)
  • 2 Tbsp. olive oil (divided)
  • 2 yellow onion (peeled and chopped)
  • 1 green bell pepper (seeded and chopped)
  • 2 cloves garlic (minced)
  • 1 1/2 tsp. salt
  • 1 bay leaf
  • 8 oz. tomatoes (undrained)
  • 1/4 tsp. pepper
  • 2 cups rice
  • 4 cups water
  • 2 chicken bouillon cube
  • 1/2 cup sherry
  • 1/8 tsp. saffron
  • 1 cup green peas (thawed if frozen)
  • 4 oz. pimento (drained)
  • 12 green olives
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    1. Brown pork in 1 tablespoon oil over medium-high heat, remove. Add onion, green pepper and garlic and remaining oil. Continue cooking until slightly brown, about 5 minutes. Return pork to pan and stir in salt, bay leaf, tomatoes and pepper. Add rice, water, bouillon and sherry. Dissolve saffron in small amount of water and add. Bring to boil, cover and simmer low 15-20 minutes.
    2. Garnish with green peas, olives and pimientos.
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    Reviewer Profile Image
    YumChef 3 months ago
    made this exactly as written, Very tasty!! I did add some slices of tofu for daughter who won't eat pork. Everyone enjoyed it!! Had garlic bread sticks with it and a Boston Cream Poke Cake for dessert. A perfect meal!!