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Posts Tagged ‘Pork and paprika rice’

Here’s a quick fix for midweek. Really tasty and super simple to put together, so you can focus on your online shopping.

Wine Suggestion: Go for an earthy Tempranillo that hasn’t got too much extraction (big tannins!) but still has nice fruit. A Rioja Crianza should give the right balance, some blackberries and strawberries, some tannins but not too much, and only a touch of spices that develop with age. Our choice tonight the Paco Garcia Crianza.

Pork and Paprika Rice – serves 2

  • 2 pork chops, trimmed of fat
  • 1 tbsp paprika
  • 1 onion, finely chopped
  • 1 tbsp tomato purée
  • 200g paella rice
  • 100ml dry sherry
  • 400ml stock
  • 200g tin butter beans or other white beans, rinsed and drained
  • 2 tbsp chopped parsley

Rub the pork with the paprika and season generously.

Heat a little olive oil in a frying pan, then fry the pork chops on one side, until browned, then turn over and add the onion and tomato purée. Fry together for 5 minutes.

Stir in the rice, then add the sherry and cook for 1 minute before adding the stock. Bring to a simmer, then cover and cook for 15 minutes or until the rice is just cooked.

Add the beans and parsley, season well, then stand for 5 minutes before serving.

(Original recipe by Lulu Grimes in Olive Magazine, November 2013.)

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