I first came across this recipe in a student cookbook, and was pleasantly surprised at how tasty it is! Plus, if you don’t put the pork in and replace the chicken stock with vegetable stock, it’s vegan.
- 250g paella/risotto rice
- 300g pork fillet, sliced (totally optional)
- 1 can of chopped tomatoes (a 400g can)
- 600ml of chicken stock, hot (made with 2 stock cubes)(or a veggie/vegan alternative)
- 1 onion, diced
- 3 garlic cloves, finely chopped (leave out if you’re not a fan)
- 1 tsp paprika powder, or more if you like it hot
- Salt and pepper
- A little spinach, finely sliced (your choice)
- Fry the pork until browned, if using. Once done, remove from the pan and fry the onions until soft. Add the garlic and cook for another minute.
- Pour in the rice and cook for 1 minute, then add the chopped tomatoes, paprika powder and season to taste. Cook for about 2-3 minutes.
- Pour in the chicken stock, bring to the boil and leave to cook for about 15 minutes, or until only a little water remains around the edges of the pan.
- Add the spinach and the pork (if used), and cook until the spinach is cooked and the pork is hot.
- Although the recipe calls for pork fillet, I’ve used a few different cuts for the recipe. I’d recommend asking the butcher in your supermarket or at the market which cut works best when frying.
- This recipe chills well, and actually tastes better when reheated in my opinion.
- You could alternatively use this recipe as a side dish