Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Spanish paprika pork recipe

Spanish paprika pork recipe

72 ratings

Use lean pork loin steaks in this Spanish-inspired paprika pork recipe. Sauté your pork with chorizo, veg, tomato paste and spices and serve with steamed sweetheart cabbage for a tasty family meal, prepared in under an hour. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 513 calories / serving
  • Freezable

Ingredients

  • 5 pork loin steaks, cut into 2cm chunks
  • chorizo, thickly sliced
  • 1 onion, chopped
  • 4 fresh plum tomatoes, deseeded and cut into small dice
  • 250g Chanteney carrots, diced
  • sweetheart cabbage, to serve

In your kitchen cupboard

  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 tsp smoked paprika
  • 3 tbsp tomato puree
  • 1 tbsp dried rosemary

Each serving contains

  • Energy

    2135kj
    513kcal     26%

  • Fat

    36g 51%

  • Saturates

    13g 64%

  • Sugars

    10g 12%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 13.2g Protein 36.1g Fibre 4.9g

Method

Use lean pork loin steaks in this Spanish-inspired paprika pork recipe. Sauté your pork with chorizo, veg, tomato paste and spices and serve with steamed sweetheart cabbage for a tasty family meal, prepared in under an hour.

  1. Heat the oil in a large pan and cook pork chunks in batches, until browned. Remove from the pan with a slotted spoon. Add the chorizo and cook for a few minutes, stirring, until its oil is released and the chorizo begins to turn crispy.
  2. Add the onion, garlic and carrots to the pan and cook for 5 minutes, stirring and scraping up any sticky bits at the bottom of the pan. Stir in the paprika, tomato puree and plum tomatoes and cook for 2 minutes, before returning the pork to the pan with the rosemary and 300ml water.
  3. Bring just to the boil, turn down to bubbling and cook for 15 - 20 minutes, stirring occasionally. Season to taste and serve with steamed sweetheart cabbage.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.