Paella with Pork, Chorizo and Spinach

This rice dish is the taste of Spain on a plate.

1 tsp Smoked Paprika (non organic)
½ tsp Crushed Bird's Eye Chilli, organic
7 tbsp olive oil
340g pork fillet, halved lengthways, then sliced across roughly into 7mm strips
110g mild cooking chorizo, cut into little pieces
2 large Spanish onions, finely chopped
1 large green pepper, halved, seeded and finely chopped
4 garlic cloves, finely chopped
225g paella rice
1 tsp sweet smoked Spanish paprika
2 dried peppers, soaked in hot water
900ml hot chicken stock or water
500g spinach, washed and drained
1 lemon in wedges
Sea salt and black pepper

In a 30-40cm paella pan or frying pan, heat the olive oil over a high heat, stir-fry the pork for a few seconds so it is still a little undercooked. Season with salt and pepper. Remove from the pan with a slotted spoon and put to one side. Turn down the heat to low, and fry the chorizo for a minute. Add the onion and green pepper and cook for 20 minutes, stirring occasionally. Add the garlic, and continue cooking for a further
5-10 minutes. At this point, the mixture should have caramelised and taste sweet. Stir the rice into the pan to coat in the mixture for a minute. Now season with salt and a little pepper; this is the time to season the rice perfectly. Add the paprika and chilli flakes, drained of their water, followed by the hot stock, and simmer for 15 minutes or until there is just a thin layer of liquid around the rice.
Meanwhile, briefly wilt the spinach with a little salt, either by braising or steaming, and put to one side with the pork fillet. Evenly scatter the pork over the rice, followed by the spinach. With the back of a spoon, gently push the pork and spinach partially into the oily liquid that remains at the bottom of the pan. Cover the paella tightly with foil and let it sit for 3-5 minutes.

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