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Ingredients

• 1/4 cup  paprika
• 1/4 cup  lime juice
• 3 tablespoons  extra-virgin olive oil, divided
• 2 tablespoons  rum, (optional)
• 2 teaspoons  minced garlic, plus 2 tablespoons chopped garlic, divided
• 2 teaspoons  fresh oregano, chopped
• 1 teaspoon  kosher salt
• 1 teaspoon  freshly ground pepper
• 1/2 teaspoon  ground cumin, cumin
• 1 1/2 pounds  boneless pork chops, (3/4-1 inch thick), trimmed, cut into cubes
• 2 cups  onion, chopped
• 2 cups  arborio rice, or short-grain brown rice
• 2 14-ounce cans  reduced-sodium chicken broth
• 2 14-ounce cans  reduced-sodium chicken broth
• 1 cup  canned diced tomatoes
• 2 tablespoons  capers, rinsed
• 1/4 teaspoon  saffron threads, (see Note)
• 16 large  raw shrimp, (21-25 per pound), peeled and deveined (optional)
• 2 cups  frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed
• 1/2 cup  roasted red peppers, cut into strips

Description

Full Of Spice And Exotic Flavors, This Cuban Take On The Classic Spanish Paella Is An Easy Way To Feed A Hungry Crowd. Don't Worry If You Have Leftovers. They Can Easily Be Rewarmed In A Microwave Or Combined With Eggs To Make A Spanish Tortilla (omel

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