Iberico Pork and Chorizo Paella

Name: Iberico Pork and Chorizo Paella
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 2 tbsp rapeseed oil; 1 onion, thinly sliced; 1 garlic clove, thinly sliced; 2 large vine tomatoes, grated (skins discarded); 1 red pepper, thinly sliced; 225 g Iberico pork steaks, cut into bite-sized pieces; 100 g fresh chorizo, casing discarded and chorizo roughly crumbled; 100 g fresh chorizo, casing discarded and chorizo roughly crumbled; 1 tbsp tomato purée; 250 g paella rice; a good pinch of saffron, soaked in a little just-boiled water; 1 tsp smoked paprika; ½ tsp fresh thyme leaves; 600 ml hot chicken stock; 1 × 290 g jar of grilled artichokes in olive oil, drained and quartered; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 tbsp chopped fresh flat-leaf parsley; lemon wedges

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 50

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

Dunnes has a fantastic range of free-range Iberico pork that has the most wonderful flavour and is a very special meat indeed. Of course, you could also use regular Irish pork steak with excellent results. A fresh green salad would also make a great accompaniment.

Ingredients

2 tbsp rapeseed oil
1 onion, thinly sliced
1 garlic clove, thinly sliced

Main course
Gluten-free

Method

Preheat the oven to 180°C (350°F/gas mark 4).

Put the oil in a flat-lidded shallow casserole (or a regular roasting tin will also work with a double layer of foil as the lid). Add the onion, garlic, grated tomatoes, red pepper, pork, chorizo and tomato purée. Stir with a spatul