- 1 tablesp. olive oil
- 800g pork belly, sliced into squares approx. 2cm thick
- 200g chorizo, cut into chunks
- 4 garlic cloves, crushed
- 6 tinned anchovy fillets - optional
- 300g tinned haricot beans (or butter/cannellini will work)
- 200g frozen peas
- 2 tablesp. tomato purée
- 3 tablesp. smoked paprika
- Salt and freshly ground black pepper
- 2 litres chicken stock
- Pinch saffron
- 300g short grain rice
- Handful of fresh herbs (rosemary, sage, parsley, tarragon)
- ½ orange, zested
- 1 lemon, sliced into wedges
Bookmark Recipe
Mark's Pork Paella
6 people
45 min
Ingredients
Main
- 1 tablesp. olive oil
- 800g pork belly, sliced into squares approx. 2cm thick
- 200g chorizo, cut into chunks
- 4 garlic cloves, crushed
- 6 tinned anchovy fillets - optional
- 300g tinned haricot beans (or butter/cannellini will work)
- 200g frozen peas
- 2 tablesp. tomato purée
- 3 tablesp. smoked paprika
- Salt and freshly ground black pepper
- 2 litres chicken stock
- Pinch saffron
- 300g short grain rice
- Handful of fresh herbs (rosemary, sage, parsley, tarragon)
- ½ orange, zested
- 1 lemon, sliced into wedges
Method
Copy TextHeat a heavy-based cast iron pan, or similar, add some oil. Then add the pork belly slices and cook until they are golden. Reduce the heat slightly. Add the chorizo and garlic, allow the garlic to brown slightly.
Now add the anchovy fillets, beans, peas, tomato purée and paprika. Season and add the chicken stock.
Now add the saffron, rice and herbs and bring the mix to the boil. Allow to boil until the liquid has reduced right down and the rice becomes visible.
At this point, turn the heat down to its lowest setting. Zest the orange on top of the rice and cover with a lid or tinfoil. Allow to cook for another 15 minutes. The sides and base should caramelise and go crispy.
Serve immediately in hot bowls with some lemon wedges.
The Quality Mark & You
Learn moreMethod
Copy TextHeat a heavy-based cast iron pan, or similar, add some oil. Then add the pork belly slices and cook until they are golden. Reduce the heat slightly. Add the chorizo and garlic, allow the garlic to brown slightly.
Now add the anchovy fillets, beans, peas, tomato purée and paprika. Season and add the chicken stock.
Now add the saffron, rice and herbs and bring the mix to the boil. Allow to boil until the liquid has reduced right down and the rice becomes visible.
At this point, turn the heat down to its lowest setting. Zest the orange on top of the rice and cover with a lid or tinfoil. Allow to cook for another 15 minutes. The sides and base should caramelise and go crispy.
Serve immediately in hot bowls with some lemon wedges.
