Paella Rice with Pork, Chorizo and Spinach
Nothing screams Spain more than Paella. Fasten your seatbelt and be transported.
- 7 TB Olive Oil
- .75 lb pork fillet, halved lengthways, then sliced into strips
- 4 oz Chorizo, cut into little pieces
- 1 large red onion, finely chopped
- 1 large green pepper, seeded and finely chopped
- 4 garlic cloves, finely chopped
- 1/2 lb short-grained rice like Arborio
- 1 stp sweet smoked Spanish paprika (or normal paprika is fine)
- 2 Noras Peppers (opt) — any dried, sweet pepper will do
- 1 Quart hot Chicken stock or water
6-8 oz spinach, washed and drained
- 1 lemon, in wedges
2 ripe tomatoes
- sea salt & black pepper
In a large, heavy skillet, heat the olive oil over high heat, then stir-fry the pork strips for a few seconds so it is still a little undercooked. Season with Salt & Pepper. Put to one side.
Turn down the heat to low low/medium and fry the chorizo for a minute. Add the onion and green pepper and cook for 20 minutes, stirring occasionally. Add the garlic and cook for additional 5-10 minutes. You now have a sofrito, caramelized and sweet tasting.
Stir the rice into the pan to coat in the mix for a minute or so. Now season with salt and a little pepper, add your paprika and any noras peppers (if you have them), followed by the hot stock, and simmer for 15 minutes or until there is just a thin layer of liquid around the rice.
Meanwhile in a large saucepan or wok, briefly wilt the spinach with a bit of salt (either braise or steam it) and put to one side with the pork fillet. Evenly scatter the pork over the rice, followed by the spinach. With the back of a spoon gently push the pork and spinach partially into the oily liquid that remains at the bottom of the pan. Cover the paella tightly with foil and let it sit for 3-5 minutes.
Serve with lemon and a tossed salad.