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30 min
for
4
people
Tam West
Bite
Ingredients
| 1 dash | Olive oil, for frying |
| 600 g | Pork shoulder, cut into 2cm pieces (Main) |
| 2 | Chorizo sausages, sliced (Main) |
| 1 | Onion, finely chopped |
| 1 | Red pepper, deseeded and chopped |
| 2 cloves | Garlic, crushed |
| 2 tsp | Paprika, spanish, sweet smoked |
| ½ cup | Red wine |
| 2 | Bay leaves |
| 400 g | Chopped tomatoes |
| 4 cups | Chicken stock |
| 1 cup | Risotto rice, Italian |
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Directions
- Heat a large pan over a high heat. Add a little olive oil and brown pork pieces in 2-3 batches. Remove to one side.
- Add chorizo to the pan, tossing to brown for 2-3 minutes. Remove to one side.
- Add onion and red pepper to the pan, turn down heat and cook for 5 minutes until soft, adding more oil if necessary.
- Add garlic and paprika and cook for 1 minute.
- Add red wine and simmer for 3-5 minutes, stirring to loosen any sediment from the bottom of the pan, then add bay leaves, tomatoes and chicken stock.
- Return pork and chorizo to the pan and simmer gently for 30 minutes.
- Add rice and simmer a further 20-30 minutes until rice is cooked. Season with salt and pepper and rest for 10 minutes.
- Serve with a squeeze of lemon juice to bring out the flavours, and some crusty bread and salad greens.
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