Spanish paprika pork recipe

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

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.

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.

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.

Meal Planner Recipe tileThis recipe is part of the Real Food Easter Family Meal Plan >

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • 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
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  • Energy 2133kj 513kcal 26%
  • Fat 35.5g 51%
  • Saturates 12.7g 64%
  • Sugars 10.4g 12%
  • Salt 1.1g 18%

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

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