The word paella literally means Valencian frying pan as indeed this dish we have come to love is from Valencia probably originating from the Moors. We tend to think of one type of paella, chicken, fish and vegetables cooked with a saffron flavoured rice but there are many variations and my Spanish grandmother would often cook arroz (Spanish for rice) in many different ways. There are a few important rules for a successful paella, firstly the rice should be a short grain variety called Calasparra or Bomba (available in supermarkets) secondly the main body of flavour comes from the “sofrito” the slow cooking of the onions, pepper and garlic getting it all softened and caramelised before adding the rest of the ingredients. Thirdly keep the heat low shaking the pan rather than stirring until there is a layer of liquid on the surface, then turn off the heat and leave to stand allowing the rice to absorb the liquid and flavours without losing its texture. This richly flavoured paella is very Spanish in flavour and one I often cook at home... Buen Apetito!!!Paella with Pork, Chorizo and Spinach
Serves 4 – 6
Ingredients
454 grms pork fillet halved and cut into strips roughly 7mm
120g chorizo cut into small chunks
2 large onions finely chopped
1 large green pepper seeded and chopped
4 to 5 garlic cloves finely chopped
250g Calasparra or Bomba paella rice
1 tspn smoked Spanish paprika (La Chinata available in supermarkets)
Red chilli deseeded and finely chopped
900ml hot chicken stock either stock cube or fresh.
275 grms spinach
7 tblspns olive oil
Salt and pepper
Lemon cut into wedges
454 grms pork fillet halved and cut into strips roughly 7mm
120g chorizo cut into small chunks
2 large onions finely chopped
1 large green pepper seeded and chopped
4 to 5 garlic cloves finely chopped
250g Calasparra or Bomba paella rice
1 tspn smoked Spanish paprika (La Chinata available in supermarkets)
Red chilli deseeded and finely chopped
900ml hot chicken stock either stock cube or fresh.
275 grms spinach
7 tblspns olive oil
Salt and pepper
Lemon cut into wedges
Method
1. Heat the olive oil in a 30 to 40 cm frying pan or paella dish.
2. Fry the pork a little so it is just cooked. Season with the salt and pepper in the pan.
3. Remove the pork and put to one side.
4. On a medium to low heat fry the chorizo for one minute. Add the onion and pepper and cook slowly for 20 minutes stirring from time to time. Add the garlic and cook for 5 to 10 mins. The sofrito should be caramelised and sweet.
5. Stir in the rice and coat with the sofrito. Season with salt and pepper and add the chilli and paprika. (You can prepare up to this point and finish later if you wish).
6. Pour in the hot stock and gently simmer for about 15 mins until there is a layer of liquid on the surface of the rice, (you can add a little more stock or water if the rice needs longer).
7. Meanwhile wilt the spinach in a large pot with some salt and put to one side.
8. Add the pork and drained spinach to the pan pushing down into the rice, quickly turn the temperature up then turn off covering the pan with foil and leave to stand for 5 minutes.
9. Serve with lemon wedges and I like to serve with a tomato salad dressed with olive oil and balsamic vinegar.
1. Heat the olive oil in a 30 to 40 cm frying pan or paella dish.
2. Fry the pork a little so it is just cooked. Season with the salt and pepper in the pan.
3. Remove the pork and put to one side.
4. On a medium to low heat fry the chorizo for one minute. Add the onion and pepper and cook slowly for 20 minutes stirring from time to time. Add the garlic and cook for 5 to 10 mins. The sofrito should be caramelised and sweet.
5. Stir in the rice and coat with the sofrito. Season with salt and pepper and add the chilli and paprika. (You can prepare up to this point and finish later if you wish).
6. Pour in the hot stock and gently simmer for about 15 mins until there is a layer of liquid on the surface of the rice, (you can add a little more stock or water if the rice needs longer).
7. Meanwhile wilt the spinach in a large pot with some salt and put to one side.
8. Add the pork and drained spinach to the pan pushing down into the rice, quickly turn the temperature up then turn off covering the pan with foil and leave to stand for 5 minutes.
9. Serve with lemon wedges and I like to serve with a tomato salad dressed with olive oil and balsamic vinegar.
