Pork & Chorizo Spanish-Style Rice
Hearty and aromatic, this Pork & Chorizo Spanish‑Style Rice brings bold Mediterranean flavours to your dinner table. Tender pork pieces and smoky chorizo are sautéed with red onion, garlic, capsicum and smoked paprika, then simmered with Arborio rice, cherry tomatoes, chicken stock, white wine and Kalamata olives. The result is a deeply flavoured, one‑pan meal with fluffy, flavour‑soaked rice, rich tomato‑olive depth and satisfying pork. Garnish with fresh parsley, lemon wedges and serve with crusty bread for a warm, comforting, crowd‑pleasing dish — ideal for busy weeknights or casual dinner gatherings.
Ingredients
- 2 tablespoons olive oil
- 700g Otway Pork fillets, trimmed and cut into bite-sized pieces
- 1 (100g) chorizo sausage, chopped
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red capsicum, deseeded and diced
- 1 teaspoon smoked paprika
- 2 cups Arborio rice (not white rice or long grain)
- ½ cup dry white wine
- 2 cups chicken stock
- 400g can cherry tomatoes
- 1/3 cup Kalamata or black olives
- ½ cup flat-leaf parsley leaves, finely chopped
- lemon wedges and crusty bread, to serve
Method
Heat 1 tablespoon oil in a large deep frying pan over medium-high heat. Add pork and cook, tossing often, until sealed. Transfer to a plate. Add chorizo, onion, garlic with salt and pepper to the pan and cook, stirring often, for 3-4 minutes until onion is tender.
Add capsicum and paprika to the pan and cook, stirring often, for 2 minutes. Stir in rice and cook for 2 minutes until the grains begin to turn white and are well coated in oil. Stir in wine and cook for 1 minute.
Add stock and canned diced tomatoes, cover and bring to the boil. Reduce heat and simmer, uncovered, and stirring occasionally, for 15 minutes or until rice is almost tender. Add pork and cook, uncovered until hot. Stir through olives and sprinkle with parsley. Serve with lemon wedges and crusty bread.
