Gorgeous and so flavorful.
Serves 6
12 oz ground pork
1 tbsp olive oil
5 oz Spanish chorizo, diced
1 onion, finely diced
3 large garlic cloves, crushed
1 red pepper, finely diced
1 green pepper, finely diced
2 bay leaves
1/2 tsp turmeric
1 tsp smoked paprika
1 tsp cumin
7 fl oz white wine
14 or 15 oz can of chopped tomatoes
1 3/4 pints chicken stock, and more if required
12 oz brown basmati rice
4 oz shelled raw prawns, tails left on if you like
3 tbsp chopped Italian parsley
4 scallions, sliced
sour cream, optional
Season the ground pork and roll it into bite sized meatballs.
Heat a large pan, add a dash of oil and brown the meatballs for 7 to 8 minutes. Remove from the pan and set aside.
Add the diced chorizo, onion, garlic and peppers to the pan and cook for 5 minutes.
Add the bay leaves, turmeric, paprika and cumin and stir for 1 minutes more before pouring in the white wine and tomatoes.
Meanwhile, heat the stock separately.
Add the rice to the pan and stir well. Pour the stock into the rice and meatball, and bring to a simmer.
Cover the pan with a lid and cook over the lowest heat for 30 to 35 minutes or until the rice is cooked.
Add more stock if it is getting too dry.
Stir in the prawns and cook for 4 to 4 minutes or until they turn pink.
Before serving, stir in the parsley and scallions, then season to taste.
Serve with a dollop of sour cream, if you like.