* 4 tablespoons olive oil
* 1 smal pork fillet cut into medallions
* 2 medium onions, sliced
* 4 cloves of garlic, crushed
* 175g long grain rice
* 1 tablespoon tomato purée
* 1 teaspoon turmeric powder
* 300 ml chicken stock
* 150 ml white wine
* 1 teaspoon paprika
* I dried bird's eye chilli, crushed
* Salt and freshly ground black pepper
* 1 red pepper, de-seeded and sliced
* 1 green pepper, de-seeded and sliced
* 25g black olives
* 1 tablespoon chopped parsley
* 1 tablespoon chopped chives

===Method===
* Rinse the rice in a colander under a cold running tap until the water runs clear
* In a large pot, heat half of the oil and brown the pork medallions, remove and reserve in a warm place
* Add the onions and Garlic, fry until soft and translucent
* Add the remaining oil and the rice and stir-fry for a few minutes so that the rice is well coated with oil
* Add the tomato purée, turmeric, paprika, chicken stock and season to taste with salt and pepper
* Bring to the boil, add the chicken, chorizo and peppers, cover and simmer on a low heat for 30 minutes so most of the moisture is absorbed into the rice. Check after 15 minutes and add a little more liquid if the rice look to be drying out too much.
* Add the olives and mix well

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