Cerdo con Chorizo y Pimientos Rojos
Pork is widely served all over Spain with many different ingredients. This tasty dish with chorizo and red peppers is a lovely combination and can be made a bit spicier by adding hot paprika rather than the milder version if you prefer.
Serves 4 people
- 750g pork fillets (any type of thin fillet, or steak should do) – cut into 1cm thick slices
- 2 medium red peppers – sliced into about 1cm wide strips
- 3 or 4 cloves of garlic – crushed
- 2 medium onions – sliced but not too thin (red onions will add a little to the colour but standard onions are also fine)
- 100g chorizo – sliced into about 1/2cm slices
- 4 teaspoons of smoked paprika (I recommend that you don’t use the hot paprika as this may make the dish too spicy)
- 2 x 400g tins of chopped tomatoes
- 50g pitted black olives (you can use more if you are an olive fan or leave them out completely if you’re not)
- 2-4 tablespoons of olive oil (not extra virgin)
Heat the oil in a frying pan or large casserole dish and add the onions. Fry on a medium heat for about 10 minutes until they are soft then add the garlic and fry for another minute.
Add the pork and the chorizo and continue frying on a medium heat until both the pork and the chorizo are brown on all sides. This should take around 10 minutes.
Once the meat is browned add the paprika and stir it through well. Then add the peppers, chopped tomatoes and the olives and bring to the boil. At this stage taste and season with salt and freshly ground black pepper. Reduce the heat and simmer for 10 to 20 minutes. Season again if required.
Serve with crusty bread or baby potatoes.