Rice with Pork, Chorizo and Spinach

Paella de cerdo con chorizo y espinaca

Preparation info
  • Serves


    as a starter as a main course
    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

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


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


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