Pork With Paprika And Olives
Treat yourself to a comforting and flavorful Spanish-inspired stew with this delightful pork and chorizo casserole recipe. The tender pork is combined with spicy chorizo, hearty chickpeas, tangy olives, and aromatic smoked paprika for a deliciously satisfying dish. Infused with the zesty freshness of lemon and the fragrant aroma of parsley, this casserole is sure to warm your heart and soul with every spoonful. Serve alongside crusty bread for a fulfilling meal that will transport you to the sun-kissed flavors of Spain. Enjoy the rich and vibrant flavors of this dish for a cozy and warming dining experience.
— Constant Cookbook
Ingredients
- 500g diced pork (leg or shoulder)
- 1 red onion cut into thin wedges
- 2 garlic cloves crushed
- 100g chorizo, cut into chunks
- 1 tsp smoked paprika
- 1x400g tin chopped tomatoes
- 300ml chicken stock
- 400g can chickpeas
- 100g green olives drained and rinsed
- zest and juice of 1 lemon
- small bunch of parsley chopped
Instructions
- Heat oven to 150C/130C fan/Gas 2
- Season pork. Heat a little olive oil in a large flameproof casserole. Add the pork and brown all over. Remove from the casserole and set asilde. Add the onion and garlic to the pan and cook gently until softened. Add chorizo and paprika and cook for 2 mins, then add the tomatoes and stock. Return the pork to the casserole.
- Cover with a lid and put into the oven and cook for 1 hour.
- Add the chick peas and olives and cook for 1 hour more.
- Stir in the lemon and parsley. Serve with crusty bread.
Yield
Serves 4
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