Recipe Inspiration

Ingredients...

Sofrito

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

18g Essential Cuisine Chermoula Seasoning

Paella

60ml olive oil

1kg iberico pork, trimmed

200g roasted red peppers

200g pardon peppers

500g Riso Gallo Sustainable Arborio rice

2 ½ litres Essential Cuisine Signature Chicken Stock Reduction

500ml passata

10g sweet smoked Spanish paprika

Method...

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.