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Pork Catalan

Category: Main course

Preparation time:
15 minutes
Cooking time:
0 minutes

What you'll need and how to make this dish


  • 4 tablespoons olive oil
  • 1 smal pork fillet cut into medallions
  • 2 medium onions
  • sliced
  • 4 cloves of garlic
  • crushed
  • 175g long grain rice
  • 1 tablespoon tomato purée
  • 1 teaspoon turmeric powder
  • 300 ml chicken stock
  • 150 ml white wine
  • 1 teaspoon paprika
  • I dried bird's eye chilli
  • crushed
  • Salt and freshly ground black pepper
  • 1 red pepper
  • de-seeded and sliced
  • 1 green pepper
  • de-seeded and sliced
  • 25g black olives
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives


  • Rinse the rice in a colander under a cold running tap until the water runs clear
  • In a large pot
  • heat half of the oil and brown the pork medallions
  • remove and reserve in a warm place
  • Add the onions and garlic
  • fry until soft and translucent
  • Add the remaining oil and the rice and stir-fry for a few minutes so that the rice is well coated with oil
  • Add the tomato purée
  • turmeric
  • paprika
  • chicken stock and season to taste with salt and pepper
  • Bring to the boil
  • add the chicken
  • chorizo and peppers
  • cover and simmer on a low heat for 30 minutes so most of the moisture is absorbed into the rice. Check after 15 minutes and add a little more liquid if the rice look to be drying out too much.
  • Add the olives and mix well