Pork Catalan

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.

Pork Catalan

Servings:	Serves 2
Calories per serving:	555
Ready in:	1 hour
Prep. time:	15 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	1st May 2016

Best recipe review Needs more spices 4/5 Nice, but not hot enough for me. 🌶🌶🌶 The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Method

1. Rinse the rice in a colander under a cold running tap until the water runs clear
2. In a large pot, heat half of the oil and brown the pork medallions, remove and reserve in a warm place
3. Add the onions and garlic, fry until soft and translucent
4. Add the remaining oil and the rice and stir-fry for a few minutes so that the rice is well coated with oil
5. Add the tomato purée, turmeric, paprika, chicken stock and season to taste with salt and pepper
6. 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.
7. Add the olives and mix well

Serving suggestions

Serve hot, garnished with parsley and chopped chives

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