Okay whats for dinner tonight

SPANISH RICE WITH PORK AND SPINACH


Large supermarkets now stock rice called paella or la bomba. Get it. Nothing else will do. The important thing with Spanish rice dishes is not to stir while they are cooking. Have faith!

Serves six as a main course


350g pork fillet
7 tbsp olive oil
100g chorizo, skinned and cut into chunks
300g piece of bacon, cut into chunks
2 large onions, roughly chopped
2 red peppers, halved, de-seeded and sliced
4 cloves garlic, peeled and finely chopped
2 tsp smoked paprika
¼ tsp dried chilli flakes
300g paella rice
1.2 litres hot chicken stock or water
650g spinach, washed and destalked
1 lemon


Cut the pork fillet in half lengthways, then into slices crosswise. Season. Heat three tbsp of the oil in a broad, shallow pan and quickly brown on all sides. Set aside. Turn down the heat and add another three tbsp oil and the chorizo and bacon. Sauté for a couple of minutes, then add the onions and peppers and cook over a medium-to-low heat for 20 minutes until the vegetables are soft. Add the garlic, paprika and chilli and cook for a couple more minutes, then add the rice.


Stir it into the juices, then add the hot stock and seasoning. Bring to the boil, then turn down to a simmer.


Allow to cook for 15 minutes, until there is just a little moisture left in the bottom of the pan (most will have been absorbed). The rice should be almost tender by the end, and you shouldn't stir it during the cooking – just leave it. While the rice is cooking, wilt the spinach in the final spoonful of oil and season. Distribute it over the top of the rice and tuck in the pork. Check for seasoning, turn down the heat very, very low, cover the pan and leave for five minutes. Squeeze on the lemon juice and serve.

JONJO THE MISER wrote: »

my good man there 3.99 for 4, thinkng of having mash spuds rrashers and a few sauses:D