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
For more recipes go to: www.scotchkitchen.com
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