Pork & Chorizo Spanish-Style Rice
TOTAL TIME: 50 MINUTES
2 tablespoons olive oil
700g pork fillets, trimmed and cut into bite-sized pieces
1 (100g) chorizo sausage, chopped
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 red capsicum, deseeded and diced
1 teaspoon smoked paprika
2 cups Arborio rice
½ cup dry white wine
2 cups chicken stock
400g can cherry tomatoes
⅓ cup Kalamata or black olives
½ cup flat-leaf parsley leaves, finely chopped
Lemon wedges and crusty bread, to serve
Heat 1 tablespoon oil in a large deep frying pan over medium-high heat. Add pork and cook, tossing often, until sealed. Transfer to a plate. Add chorizo, onion and garlic to the pan and cook, stirring often, for 3-4 minutes until onion is tender.
Add capsicum and paprika to the pan and cook, stirring often, for 2 minutes. Stir in rice and cook for 2 minutes until the grains begin to turn white and are well coated in oil. Stir in wine and cook for 1 minute.
Add stock and canned tomatoes, cover and bring to the boil. Reduce heat and simmer, uncovered, and stirring occasionally, for 15 minutes or until rice is almost tender. Add pork and cook, uncovered until hot. Stir through olives and sprinkle with parsley. Serve with lemon wedges and crusty bread.