Portuguese pork and rice stew
( SERVES 4 )
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|2 cm||Olive oil|
|600 g||Pork shoulders, steaks|
|2 tsp||Paprika, spanish, sweet smoked|
|½ cup||Red wine|
|400 g||Chopped tomatoes|
|4 cups||Chicken stock|
|½ cup||Risotto rice, Italian|
|1 to taste||Sea salt|
|1 to taste||Freshly ground black pepper|
- Heat a large saucepan, add a little olive oil and brown pork pieces, cut in 4cm pieces in two to three batches. Remove to one side, then add sliced chorizo sausages to the pan, tossing to brown for 2 to 3 minutes. Remove to one side, then add sliced onion and red pepper, chopped with seeds removed to the pan and cook for 5 minutes to soften, adding more oil as necessary. Add garlic, peeled and chopped and sweet smoked Spanish paprika and cook for 1 minute.
- Add red wine to the pan and simmer for 3 to 5 minutes, stirring to loosen sediment from the bottom of the pan, then add bay leaves, chopped tomatoes and chicken stock. Return pork to the pan, cover and simmer very gently for 30 minutes.
- Add rice and simmer for 30 minutes or until rice and pork are tender. Adjust seasoning with salt and pepper to taste. Serve immediately.