The classic Spanish paella gets a new look with the addition of lean pork.
- 400g pork loin strips
- 1 large red onion
- 1 large yellow pepper
- 3 cloves garlic
- 150g cooked king prawns
- 50g black pitted olives
- 50g frozen peas
- 1 x 400g tin chopped tomatoes
- 300g paella rice (or risotto rice)
- 10g fresh parsley
- Pinch of saffron
- 2 tsp smoked paprika
- 35ml rapeseed oil
- 2 vegetable stock cubes, dissolved in 800ml boiling water
Peel, halve and thinly slice the onion. Cut the pepper into quarters, discard any white pith and seeds and slice thinly. Peel and finely chop the garlic.
In a large frying pan, wok or paella pan, heat the oil. Sauté the sliced onions and pork for a couple of minutes until browned, then add the sliced pepper, paprika, rice and garlic. Cook for another couple of minutes, stirring as you go.
Add the tinned tomatoes, saffron and the stock. Season with some black pepper and cook on a gentle heat for 20 minutes, stirring occasionally.
Add the prawns, olives and the peas. Cook for another couple of minutes to heat through. Chop the parsley, sprinkle over the top, and serve.
Recipe by QMS from their campaign, ‘Go Places With Pork’, highlighting the health benefits and versatility of pork.