15ml olive oil
75g onion, peeled & finely diced
75g carrot, peeled & finely diced
75g celery, finely diced
10g garlic, peeled & finely diced
75g tomatoes, chopped
60ml olive oil
1kg iberico pork, trimmed
200g roasted red peppers
200g pardon peppers
10g sweet smoked Spanish paprika
1. Preheat an oven to 180°C
2. Place all the sofrito ingredients in a medium saucepan over a high heat. Cook until all the vegetables are soft. Place in a food processor and blitz until smooth.
3. Heat the olive oil in a large paella pan over a high heat until smoking, sear the pork until browned on all sides. Remove from the pan and place on a baking tray. Add the sofrito, passata and smoked paprika, stirring for 1 minute, add the Riso Gallo Sustainable Arborio rice, stir for another minute. Pour in the Essential Cuisine Signature Chicken Stock Reduction, bring to the boil, then reduce the heat to medium and cook until all the liquid is absorbed and the rice is cooked.
4. Place the pardon peppers on the same tray as the pork and place in the oven for 5 minutes.
5. Remove from the oven, slice the pork on the diagonal, lay on top of the rice along with the roasted red peppers and pardon peppers.
6. Serve with crusty bread.