Serves 4


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


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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