Portuguese pork and rice stew

Tam West

Ingredients

1 dash	Olive oil, for frying
600 g	Pork shoulder, cut into 2cm pieces (Main)
2	Chorizo sausages, sliced (Main)
1	Onion, finely chopped
1	Red pepper, deseeded and chopped
2 cloves	Garlic, crushed
2 tsp	Paprika, spanish, sweet smoked
½ cup	Red wine
2	Bay leaves
400 g	Chopped tomatoes
4 cups	Chicken stock
1 cup	Risotto rice, Italian

Directions

1. Heat a large pan over a high heat. Add a little olive oil and brown pork pieces in 2-3 batches. Remove to one side.
2. Add chorizo to the pan, tossing to brown for 2-3 minutes. Remove to one side.
3. Add onion and red pepper to the pan, turn down heat and cook for 5 minutes until soft, adding more oil if necessary.
4. Add garlic and paprika and cook for 1 minute.
5. Add red wine and simmer for 3-5 minutes, stirring to loosen any sediment from the bottom of the pan, then add bay leaves, tomatoes and chicken stock.
6. Return pork and chorizo to the pan and simmer gently for 30 minutes.
7. Add rice and simmer a further 20-30 minutes until rice is cooked. Season with salt and pepper and rest for 10 minutes.
8. Serve with a squeeze of lemon juice to bring out the flavours, and some crusty bread and salad greens.