The perfect paella – and it’s made with Scottish pork

Spanish Paella with Pork (Serves 4)

Ingredients Instructions
  • 400g 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