Thursday, 17 February 2011

Recipe of the day by Lorraine Rimmer

Paprika pork wth sweet red peppers
and chorizo

This recipe was given to me in Valencia by an
old Spanish Abuela. It was passed down from generation to generation. It's a typical Spanish onepot meal - rustic and authentic.

Serves four
1lb diced pork
1 jar red cooked peppers
I ring of Spanish chorizo (can be bought from larger supermarkets)
1 tin of Heinz tomato soup
1 tin chopped tomatoes
4 cloves of garlic (chopped)
2 red onions (diced)
1lb of potatoes peeled and diced
Pkt of fresh green beans
Tablespoon of paprika
Salt and pepper
2 Tablespoons olive oil
A knob of butter

Peel and slice the chorizo and add to a cooking pot with the oil. Stir on a low heat for 2 mins than add the pork. Cook for a further 5 mins before adding the onions and garlic. Cook on a low heat until the onions are transparent. Place tinned tomatoes and soup into the pot and season with the paprika, salt and pepper. Let simmer for 45 mins before adding the potatoes, red peppers (sliced) and green beans. Cook for a further 45 mins on a low heat. Add the butter just before serving. Serve in a soup bowl with salt and pepper crusty bread.
For best results
This can be cooked in a slow cooker by placing all the ingredients at the same into the slow cooker and cooking on high for 3 hours and low for 2.