How to make
Marinating the meat in advance is optional, but if you decide to do it, cut the pork into pieces and put it in a clean plastic bag.
Pour the wine, olive oil, black pepper and paprika and mash well. Close the bag and refrigerate it for 1 night.
The next day at lunch you can start making this improvised paella. It's not the typical Valencian paella that has strictly defined ingredients, but really this dish can be made from anything. And in order not to offend Valencians, it can simply be called rice with pork and broad beans.
You will need a paella pan with a diameter of 12″ (30-35 cm) for two portions.
Prepare the vegetables: Cut the pepper into long strips and chop the spring onions and garlic. Clean the ends of the green beans and the broad beans and cut them into pieces.
Heat half the olive oil directly in the pan on the stove. The heating area of the stove should be the same as the diameter of the pan to cook the rice evenly. This is perfectly feasible for small paellas, but for those with a larger diameter it is understandable that they cannot be cooked on a regular stove, they are made in a special device or over fire.
Sprinkle salt around the oil, this is to prevent it from splattering. Fry the meat until golden on all sides. Since the surface of the pan is large, there is room on the side to fry the red pepper strips as well. Once they are done, take them out and reduce the heat to low. Push the meat in a circle to the sides of the pan and in the center put the broad beans and green beans (tender young pods) to fry, then the onion and garlic.
Add the remaining olive oil, if needed and when the onions are soft, add a spoonful of paprika. Quickly stir and pour the tomatoes, by stirring everything in the pan, including the meat. Season with salt and pour hot broth to cover the meat and vegetables (ratio 1:2.5 or 1:3, depending on the strength of the heat).
Sprinkle with saffron powder and boil for about 25 minutes over moderate heat. Add broth to the original level as it will have evaporated (I also add during the cooking, just at the end before adding the rice, I try to keep it at the original level to maintain the rice/liquid ratio.
The rice is poured evenly when the meat and vegetables are ready. Before that, it is tried it to see if it's good on salt (the broth should always be a little bit more salty).
Lightly spread the rice in an even layer and don't stir anymore. Cook for 4-5 minutes on high heat, then reduce to medium or even lower heat. Cook for about 10-12 minutes more or until the liquid is absorbed.
There is a lot of playing with fire in paella, which is mastered with practice. On high heat, the liquid can evaporate more quickly and the rice will remain raw.
If it's too low - the grains may get soaked and soften too much. Neither is good, nor the other. But don't worry, you will easily learn how to adjust the power of the stove.
Always leave the grains slightly hard.
Arrange the pepper strips on top of the paella, remove it from the heat and wrap it with aluminum foil and a towel. Leave it for 5-6 minutes and serve with lemon wedges.
After it has been left for a while, the Bomba rice will soften, but the grains will remain separate from each other.
This paella for two with pork and fresh broad beans is delicious!