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How to Cook Beef Pata Paella

Beef pata paella is a hearty Filipino-style Spanish rice dish made with tender beef pata, chorizo, saffron, garbanzos, and colorful peppers.
Prep Time15 minutes
Cook Time4 hours 20 minutes
Total Time4 hours 35 minutes
Course: Rice recipe
Cuisine: Spanish
Keyword: beef pata paella, ox feet recipe, paella recipe
Servings: 6 servings
Calories: 560kcal
Author: Manny

Ingredients

  • 1 piece beef pata ox feet
  • 1 teaspoon peppercorns
  • 1 pc bay leaf
  • 1/4 cup olive oil
  • 1 small head garlic crushed
  • 3 pcs large onions chopped
  • 2 cups California rice or japonica rice
  • 1 teaspoon Spanish paprika
  • 2 pieces Chorizo de Bilbao
  • 4 cups soup stock
  • 1 envelope saffron
  • 1 cup garbanzos
  • 1 pc red pepper sliced
  • 1 pc green pepper sliced
  • 2 pcs hardboiled eggs sliced

Instructions

How to cook beef pata paella:

  • Clean the pata very well. Boil once and discard the water.
  • Boil the pata a second time with the peppercorns and bay leaf. Simmer till tender for about 3-4 hours.
  • Remove pata, debone and cut into 1/2 inch cubes and set aside. Skim the fat from the stock.
  • In a paellera or large skillet, heat olive oil and sauté garlic and onions.
  • Add rice and cook until it becomes opaque. Add paprika, pata and chorizo.
  • Pour in the stock and sprinkle the saffron over the paella. Season with salt and pepper.
  • Arrange the garbanzos and the red and green peppers on top and cook for 20 minutes.
  • Garnish with sliced hard boiled eggs.

Notes

Cooking Tips:

Cook the Beef Pata Until Tender

Simmer the beef pata gently for three to four hours until the meat easily pulls away from the bone. Avoid boiling it too aggressively because a gentle simmer helps the connective tissue soften gradually and gives you a richer stock. Skim excess fat from the broth before using it so the paella stays flavorful without becoming overly greasy.

Avoid Stirring the Rice

Once you add the stock, spread the rice evenly in the pan and let it cook without frequent stirring. Stirring releases too much starch, which can make the rice sticky instead of keeping the grains separate. If the liquid evaporates too quickly, lower the heat and add a little hot stock rather than stirring the rice repeatedly.

Watch the Bottom of the Pan

Keep an eye on the heat during the final cooking stage because a wide paellera or skillet can cause the liquid to evaporate quickly. A lightly toasted layer of rice at the bottom adds a delicious nutty flavor, but reduce the heat if the rice starts smelling burnt. Let the finished beef pata paella rest for a few minutes before serving so the remaining moisture can settle evenly throughout the rice.