A delicious paella recipe by Tamazin Day-Lewis (inspired by Sam & Sam Clark of Moro). This is easy to cook and uses relatively cheap ingredients. It has already appeared on our table a few times since this picture was taken.
Wine Suggestion: This dish is full of flavour so you will need a similarly flavoursome wine. A Spanish red from Ribera del Duero would make a great match.
Paella with Pork, Chorizo and Spinach – serves 4
- 7 tbsp olive oil
- 340g pork fillet, halved lengthways and sliced into strips
- 110g mild chorizo, cut into small pieces
- 2 large onions, finely chopped
- 1 large green pepper, finely chopped
- 4 cloves of garlic, finely chopped
- 225g calasparra rice
- 1 tsp smoked Spanish paprika
- 4 piquillo peppers (we like the tinned Spanish ones)
- 850ml hot chicken stock
- 500g spinach, washed and drained
- 1 lemon, cut into wedges
Heat the oil over a high heat in a paella or large frying pan, then stir-fry the pork strips for a few seconds so they are still undercooked. Season with salt and pepper, then remove from the pan with a slotted spoon.
Lower the heat and fry the chorizo for a minute. Add the onion and green pepper and cook for 20 minutes. Add the garlic and cook for a further 5 minutes. Stir the rice into the pan and toss for about a minute until coated with oil. Season with salt and pepper, then add the paprika and peppers followed by the hot stock. Simmer for 15 minutes or until there is just a thin layer of liquid around the rice.
Meanwhile, wilt the spinach briefly in a pan, then drain and remove it. Scatter the pork over the rice followed by the spinach and gently push them partly into the oily liquid using the back of a spoon. Turn the heat off, then cover the pan tightly with foil and let sit for 5 minutes. Serve with the lemon wedges.
(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)