Serves 4

Ingredients:

400g Specially Selected Pork loin strips

1 x large red onion

1 x large yellow pepper

3 x cloves garlic

150g pack cooked king prawns

50g black pitted olives

50g frozen peas

1 x 400g tin chopped tomatoes

300g paella rice (or risotto rice)

10g fresh parsley

Pinch saffron

2 x tsp smoked paprika

35ml rapeseed oil

2 x vegetable stock cubes dissolved in 800 ml boiling water

Method:

Peel, halve and thinly slice the onion

Cut the pepper into quarters, discard any white pith and seeds and slice thinly

Peel and finely chop the garlic

In a large frying pan, wok or paella pan heat the oil

Sauté the sliced onions and pork for a couple of minutes to brown

Add the sliced pepper, paprika, rice and garlic – cook for another couple of minutes – stirring as you cook

Then add the tinned tomatoes, saffron and the stock

Season with some black pepper – cook on a gentle heat for 20 minutes – stirring occasionally

Then add the prawns, olives and the peas – cook another couple of minutes to heat through

Chop the parsley, sprinkle over and serve

Prep time – 15 mins

Cook time – 30 mins

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