A colourful spicy rice, pork and sweet pepper recipe based on Chicken Catalan. I have no idea if such a recipe exists in Catalonia but it the chicken version was so good I thought it would be nice to make a similar dish using pork fillet. This is very similar to a mild biriani.
- 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
- 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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