Spicy Spanish rice
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Spicy Spanish rice

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only

Enjoy this great, Spanish-style one-pan dinner of spicy, smoky pork paella. It delivers three of your 5-a-day as well as plenty of flavour

  • Prep:10 mins
    Cook:45 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 477
  • fat 13g
  • saturates 2g
  • carbs 51g
  • sugars 11g
  • fibre 8g
  • protein 35g
  • salt 0.5g

Ingredients

  • 1 tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 200g lean pork tenderloin fillet, diced into cubes roughly 1½ cm
  • 2 large garlic cloves, chopped
  • 100g brown basmati rice
  • ½ -1 tsp smoked paprika (depending on how much heat you want)
  • generous pinch saffron
  • 500ml hot vegetable bouillon
  • 1 large red pepper, deseeded, quartered and sliced
  • 160g fine green beans, trimmed and halved
  • 60g large prawns
  • large handful parsley, chopped
  • ½ lemon, cut into wedges

Method

  1. Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.

  2. Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.

  3. Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.

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