World Cuisine

  • 3 tablespoons olive oil
  • 300 g (10 oz) pork fillet, sliced
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 250 g (8 oz) paella rice
  • 2 teaspoons smoked paprika
  • 200 g (7 oz) can chopped tomatoes
  • 650 ml (1 pint 2 fl oz) hot chicken stock
  • 125 g (4 oz) baby spinach leaves
  • salt and pepper
  • lemon wedges, to serve

Heat 1 tablespoon of the oil in a large, deep frying pan over a high heat, add the pork and cook for 3 minutes until golden and almost cooked through. Remove from the pan and set aside.

Add the remaining oil to the pan, reduce the heat and cook the onion for 3 minutes until softened, then stir in the garlic and cook for a further 30 seconds. Add the rice and cook for 1 minute, then add the paprika and tomatoes.

Bring to the boil, then reduce the heat and simmer for 2–3 minutes. Pour in the stock, season with salt and pepper and cook for a further 12–15 minutes until most of the liquid has been absorbed.

Fork the spinach through the rice, arrange the pork on top, then cover and continue to cook for 3–4 minutes until cooked through. Serve with lemon wedges for squeezing over.

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