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Pork and Bean Paella

Rejane GwynneAuthorRejane GwynneCategory, , DifficultyIntermediate

Spanish-inspired rice and bean dish. 80/20 friendly

Yields2 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins
 2 pork chops
 salt/pepper to taste
 2 tbsp cooking olive oil
 1 large white onion - finely chopped
 1 red pepper - diced
 2 cloves garlic - crushed
 1 red birds eye chilli - finely chopped
 1 tbsp smoked paprika
 1 tbsp tomato puree
 200 g paella rice / short grain brown rice
 100 ml dry sherry
 400 ml chicken stock
 200 g butter beans
 200 g frozen peas
 2 tbsp chopped parsley
 1 squeeze of lemon juice
1

Preheat the oven to 200 degrees and warm the stock in a pot and leave on the hob, ready to add to the rice later.

2

Heat oil in a pan on the hob, season the chops with salt and pepper and brown them without cooking them through as they will finish cooking in the oven. Once browned, remove them from the heat and set aside.

3

In the same pan, heat oil, add the onions and cook until it becomes soft. Then add the peppers, chilli, garlic and smoked paprika and continue to cook until the peppers soften.

4

When the peppers are soft, add the rice and tomato puree and stir through for a couple of minutes.

5

Add the sherry and stir through until the sherry is absorbed.

6

Add the stock and chops back to the pan, bring back to the boil for 5 minutes and put in the oven to cook for 10 minutes without a lid.

7

Then, add the beans and peas and return to the oven for another 10 minutes. until the stock is absorbed and the peas are cooked.

8

Remove from the oven, the rice should be just cooked. Squeeze over the lemon and add the lid back on for 5 minutes.

9

Scatter with fresh parsley before serving.

Ingredients

 2 pork chops
 salt/pepper to taste
 2 tbsp cooking olive oil
 1 large white onion - finely chopped
 1 red pepper - diced
 2 cloves garlic - crushed
 1 red birds eye chilli - finely chopped
 1 tbsp smoked paprika
 1 tbsp tomato puree
 200 g paella rice / short grain brown rice
 100 ml dry sherry
 400 ml chicken stock
 200 g butter beans
 200 g frozen peas
 2 tbsp chopped parsley
 1 squeeze of lemon juice

Directions

1

Preheat the oven to 200 degrees and warm the stock in a pot and leave on the hob, ready to add to the rice later.

2

Heat oil in a pan on the hob, season the chops with salt and pepper and brown them without cooking them through as they will finish cooking in the oven. Once browned, remove them from the heat and set aside.

3

In the same pan, heat oil, add the onions and cook until it becomes soft. Then add the peppers, chilli, garlic and smoked paprika and continue to cook until the peppers soften.

4

When the peppers are soft, add the rice and tomato puree and stir through for a couple of minutes.

5

Add the sherry and stir through until the sherry is absorbed.

6

Add the stock and chops back to the pan, bring back to the boil for 5 minutes and put in the oven to cook for 10 minutes without a lid.

7

Then, add the beans and peas and return to the oven for another 10 minutes. until the stock is absorbed and the peas are cooked.

8

Remove from the oven, the rice should be just cooked. Squeeze over the lemon and add the lid back on for 5 minutes.

9

Scatter with fresh parsley before serving.

Pork and Bean Paella

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