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                                                Recipes - Dinner                                 Recipes - Dinner                

Winner, winner pork dinner! Hatfield® Recipe Essentials Tex-Mex Pork Strips are the perfect ingredient in this delicious and easy paella recipe. You’ll be wondering why you didn’t switch chicken for pork sooner. Try the recipe below yourself!

60 MINS
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Serving Size: 4
Ingredients:
  • 1 pkg Hatfield® Recipe Essentials Tex-Mex Pork Strips
  • 4 Tbsp olive oil, divided
  • 3 cloves garlic, crushed
  • 1 red bell pepper, chopped
  • 2 cups uncooked short-grain white rice
  • 1 qt chicken stock
  • 1 pinch saffron threads
  • 1 bay leaf
  • ½ bunch cilantro, chopped
  • 2 lemons, zested
  • 1 medium onion, chopped
  • 1 Tsp crushed red pepper
  • 1 lb shrimp
  • 1 bag (about a dozen) little neck clams or mussels
Directions:
  • Heat two tablespoons olive oil in a large sauté pan over medium heat. Stir in garlic, bell pepper and rice. Cook, stirring frequently, about 3 minutes.
  • Add chicken stock, saffron, bay leaf, cilantro, and lemon zest. Bring to a boil, cover and reduce heat to medium low. Simmer for 20 minutes.
  • In a separate sauté pan, heat remaining two tablespoons of olive oil over medium heat. Stir in pork and onion and cook for 5-8 minutes.
  • Add crushed red pepper and shrimp. Cook, stirring occasionally, for until shrimp are pink on both sides, about 5 minutes.
  • Stir in clams and cook until shells open.
  • Place rice into a serving dish, top with pork mixture and seafood, and serve.