- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 400g pork leg, cut into chunks
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 2 garlic cloves, sliced
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 200g chorizo sausage, cut into small pieces
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 400g paella rice
- 1 tbsp smoked paprika (see know-how below)
- 400g can cherry tomato
- 1l hot vegetable stock
- 200g bag baby spinach
- 200g clam, cleaned
Heat half the olive oil in a paella pan or a large frying pan. Tip in the pork and cook for about 5 mins until lightly browned, but not cooked through. Remove from the pan, then set aside on a plate. Pour the remaining olive oil into the pan, then add in the onion, garlic and chorizo. Cook for about 5 mins until the onion is softened and the chorizo is starting to crisp and give off its oil.
Add the rice and paprika to the pan, then stir around for 1-2 mins until all the grains of rice are well coated. Can be prepared up to this point 1 day in advance and stored in the fridge.
Pour the tomatoes and any juices into the pan along with the pork and 900ml of the vegetable stock. Bring to the boil, reduce the heat, then let it gently simmer for about 20 mins until the rice is nearly soft. Place the spinach in a sieve, then pour over a kettle of boiling water so the leaves are just wilted. Arrange the spinach leaves in the pan along with the clams. Pour over the remaining 100ml vegetable stock, then cook for another 10 mins. By this time the clams should have opened (discard any that haven’t) and the rice should be tender. Serve straight away from the pan.
Know how - smoked paprika
It’s worth searching out smoked paprika for its really distinctive taste. It’s stocked in larger supermarkets, but if you can’t find it, use regular paprika instead.