Spanish stylee...
Ingredients
Pork Hock (or any other meaty pork joint)
Paprika
Sugar
White wine vinegar
Thyme
Bay leaves
Soy sauce
Olive oil
Lemon
Chorizo
Bell Peppers
Onion
Paella rice
White wine
Vegetable stock
Saffron
Lemon
Method
Mix the spices and liquids from the first list, and smear over the seasoned pork after rubbing it with lemon. Throw on some thyme and bay leaves. Leave to marinate for 1 day.
Set the oven to a fairly low temperature. Brown the pig in a very hot pan, before transferring to oven to cook slowly.
Fry the diced chorizo and strips of pepper, then remove from pan. In the same pan, fry some diced onion. After a while, add the rice and stir. Throw in some white wine, and let it soak and sizzle.
Return the chorizo to the rice pan, and add the stock (roughly 250ml rice - 500ml stock). Mix in the saffron. Season. Layer the peppers on top. Cover with foil, and cook in the oven for about 25 minutes, or cook on the hob. Leave it rest, covered, for about 10 minutes before serving.
Garnish the paella with lemon and parsley. Wine is essential with this dish!
No comments:
Post a Comment