Paprika pork with chorizo
It’s time to get back into the kitchen. I love Spanish food (well, anything Spanish really) so was delighted to receive a parcel of Spanish chorizo from the Consortium. Time to get creative and make something with this delicious and versatile ingredient.
When I think of Spanish food, I think paprika and today I wanted to try cooking something a little bit different. So I came up with this delicious sauce made with chorizo, vegetables, paprika and creme fraiche and I served it with fried slices of pork neck fillet. The pork was beautifully tender and went perfectly with this lovely combo of flavours, too.
This recipe serves two. In addition, you could serve with rice or fresh pasta for a more substantial dinner.
The ingredients
1tbsp vegetable oil
1 carrot, peeled and diced
1 onion, peeled and sliced
5 button mushrooms, sliced
1tsp smoked paprika
110g Spanish chorizo from the Consortium
350ml chicken stock
150g creme fraiche
Knob of butter for frying
150g pork neck fillet, sliced
The method
First, heat the vegetable oil in a pan and add the onion and carrot. Fry for about 15 mins until softened.
Next, add the chorizo and paprika too and cook for a further 5 mins.
Add the mushrooms and cook for a further 5 mins.
Pour in the chicken stock and simmer for 10 mins for all the flavours to infuse.
Add the creme fraiche and stir through.
Then heat a knob of butter in a frying pan. Fry the slices of pork for around 3 mins on each side on medium to high heat.
Serve the sliced pork with the sauce on the side.
Lastly, here’s a pic of the final dish plated up. Totally delicious!
Spanish chorizo from the Consortium is available at Tesco, Waitrose, M&S and Aldi. Look for the quality seal on the pack.
Find out more at https://chorizoespanol.es/en/home-english/
