Spicy Spanish rice

• rapeseed oil↗1 tbsp tbsp
• large onion↗1

  finely chopped

• lean pork tenderloin fillet↗200g g

  diced into cubes roughly 1.5cm

• large garlic cloves↗2

  chopped

• brown basmati rice↗100g g
• smoked paprika↗½ -1 tsp tsp

  (depending on how much heat you want)

• saffron↗generous pinch
• hot vegetable bouillon↗500ml ml
• large red pepper↗1

  deseeded, quartered and sliced

• fine green beans↗160g g

  trimmed and halved

• large prawns↗60g g
• parsley↗large handful

  chopped

• lemon↗½

  cut into wedges

Step-by-step instructions

1. 1

   Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.

2. 2

   Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.

3. 3

   Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.