Jono & Jules do food & wine

All cooked in one pot and very tasty.

Wine Suggestion: It was a rare, for this year, sunny and warm day in Dublin that coincided with us making this dish so we straight away opened a Chateau Léoube Rosé from Provence that we had chilling for this moment (for far too long!). A properly dry Rosé with gentle red fruits and a long, fresh and savoury finish.

Pork and chorizo paella – serves 4

• 2 tbsp rapeseed oil
• 1 onion, finely sliced
• 1 clove of garlic, finely sliced
• 2 large vine tomatoes, grated (throw away the skin)
• 1 red pepper, finely sliced
• 225g Iberico pork steaks (we used Irish pork butt though Dunnes sometimes has Iberico pork steaks)
• 100g fresh chorizo, tear off the casing and crumble roughly or cut into small chunks
• 1 tbsp tomato purée
• 250g paella rice
• a good pinch of saffron, soaked in a little just-boiled water
• 1 tsp smoked paprika
• ½ tsp fresh thyme leaves
• 600ml hot chicken stock
• 1 x 290g jar of grilled artichokes in olive oil, drained and quartered
• 1 tbsp chopped flat-leaf parsley
• 1 lemon, cut into wedges

Heat the oven to 180C/350F/Gas 4.

Put the oil into a large shallow casserole dish with a lid (if you don’t have one of these use a roasting tin and use a double layer of tinfoil to cover). Add the onion, garlic, grated tomatoes, red pepper, pork chorizo and tomato purée. Stir gently to combine, then roast, uncovered, for 20 minutes.

Stir in the rice, saffron, paprika and thyme, then pour in the stock and season generously. Stir gently to combine. Arrange the artichokes on the top.

Turn the oven down to 160C/325F/Gas3.

Cover the casserole with a tight lid or a double thickness of foil. Bake for an hour or until the stock has been absobed and the paella is starting to catch at the edges.

Serve with the parsley and lemon wedges scattered over the top.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)