Rice with Pork, Chorizo and Spinach

Name: Rice with Pork, Chorizo and Spinach (Paella de cerdo con chorizo y espinaca)
Yield: Serves 6 as a starter, 4 as a main course
Cuisine: Spanish
Ingredients: 2 ñoras peppers (to prepare); 900 ml hot Chicken Stock or water; 4 garlic cloves, finely chopped; 1 large green pepper, halved, seeded and finely chopped; 2 large Spanish onions, finely chopped; 120 g mild cooking chorizo, cut into little pieces; 1 teaspoon sweet smoked Spanish paprika; 250 g calasparra (paella) rice (see Spanish Suppliers); 350 g pork fillet, halved lengthways, then sliced across roughly into 7 mm strips; 7 tablespoons olive oil; sea salt and black pepper; 1 lemon, in wedges; 500 g spinach, washed and drained

Paella de cerdo con chorizo y espinaca

Preparation info

Serves
6
as a starter as a main course

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This rice is very Spanish in taste. A complex and comforting dish.

Ingredients

7 tablespoons olive oil
350 g pork fillet, halved lengthways, then sliced across roughly into 7 mm strips

Europe
Spain
Main course
Starter
Mediterranean
Spicy

Method

In a 30–40 cm paella pan or frying pan, heat the olive oil over a high heat, then stir-fry the pork for a few seconds so it is still a little undercooked. Season with salt and pepper. Remove from the pan with a slotted spoon and put to one side. Turn down the heat to a low to medium temperature and