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.
Pork with Chorizo and Red Peppers ingredients
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)
Cooking Method
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.
Jane says
April 10, 2013 at 1:04 pmLooks lovely.
Gerry Kerkhof says
April 10, 2013 at 2:09 pmHi Jane
Combine chorizo, olive oil and pork with any number of other ingredients and you’re well on your way to a tasty Spanish dish. Hope you enjoy it.
Gerry
Janette McEwan says
April 10, 2013 at 8:46 pmMade this and loved it. Served it with rice and used spray oil to reduce fat content.
Gerry Kerkhof says
April 11, 2013 at 10:55 amHi Janette
Good to hear. So much fat comes out of the chorizo. We use the spray oil sometimes to reduce fat content but when looking for that special Spanish flavour you can’t beat olive oil.
Regards
Gerry
Sorin Gulea says
April 11, 2013 at 8:45 amIn my opinion it’s a kind of stew similar with our transilvanian Paprikas, where the Spanish taste is given by the chorizo and the olives. If you want to make it more “Italian” you can add 2-3 anchovies when frying onion and some oregano. Anyway, it’s a great dish which goes I think with a Rioja Alavesa wine.
Gerry Kerkhof says
April 11, 2013 at 10:59 amHi Sorin
Delicious suggestions … it’s fascinating how many dishes around the whole Mediterranean region are so similar yet are differentiated by minor changes in their preparation determined by local preferences.
All the Best
Gerry
Pauline Monks says
April 11, 2013 at 2:29 pmLove the sound of this recipe, can’t wait to try it out. I always try and keep some chorizo to hand as we love the taste and often add it to other recipes.
dave says
April 12, 2013 at 6:25 pmI like the sound of this and will definitely try it soon thanks
Frances says
April 15, 2013 at 11:01 amHi Gerry,
Made this dish over the weekend, absolutely delicious. Will definitely be making it again soon.
Best wishes
Frances
Gerry Kerkhof says
April 15, 2013 at 2:58 pmGood to hear Frances … Glad you enjoyed it 🙂