Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 300grams pork fillet, sliced
- 1 onion, finely chopped
- 3 cloves garlic , finely chopped
- 250grams paella rice
- 2teaspoons smoked paprika
- 200grams can chopped tomatoes
- 2 2/3 cup chicken stock
- 4-5grams baby spinach leaves
- 1 pinch salt
- 1 pinch pepper
- 1 lemon, wedges
Nutrition per serving
1960kJ / 468Cal
1960 Kilojoules or 468 Calories
22% of daily energy intake*
Protein
24.0grams
Fat
16.2grams
Carbs
57.2grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat 1 tablespoon of the oil in a large, deep frying pan over a high heat, add the pork and cook for 3 minutes until golden and almost cooked through. Remove from the pan and set aside.
Step 2 of 4
Add the remaining oil to the pan, reduce the heat and cook the onion for 3 minutes until softened, then stir in the garlic and cook for a further 30 seconds. Add the rice and cook for 1 minute, then add the paprika and tomatoes.
Step 3 of 4
Bring to the boil, then reduce the heat and simmer for 2-3 minutes. Pour in the stock, season with salt and pepper and cook for a further 12-15 minutes until most of the liquid has been absorbed.
Step 4 of 4
Fork the spinach through the rice, arrange the pork on top, then cover and continue to cook for 3-4 minutes until cooked through. Serve with lemon wedges for squeezing over.
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