- STEP 1
in a large ish fry pan, put 3" of good chorizo cubed same amount of pork belly cubed 1/2" fry in a little olive oil untill chorrizo starts to release jucies and pork starts to brown...add one finley chopped onion and a knob of butter to the pan, and half a cup of paella or rissotto rice, and continue to fry for a few mins, until the rice looks see through ish, if it starts to burn add a small amount of liquid from the toms like a couple of table spoons or some of the stock, but not much.
- STEP 2
mean while prepare 2 pints of stock, chicken or veg, 1 can of chopped plum toms, salt pepper,tom puree, balsamic vinagar,fine chopped mixed colour peppers, half a de seeded chilli, and 4 cloves of chopped garlic, add the hard ingedients and fry for a couple of mins,
- STEP 3
then add the liquids,,except the stock,,heat up then add the stock gradually,
- STEP 4
the final thing should be slightly runny, and the rice aldente,
- STEP 5
finish with a a bit of fresh basil and parsley mixed into it at the last min and on top to serve. if you like shave some parmesan over.
- STEP 6
season it with salt and pepper to taste (if you used the chilli dont add the pepper )
- STEP 7
pork belly could be swapped for smoked thick bacon. and add chopped spring onions in a couple of mins from the end as well if you wish.