Somerset pork & chorizo paella

To celebrate the flavours of summer, we created a simple recipe inspired by traditional Spanish paella. This rice based dish brings together our free-range pork chops, peppery chorizo, smoky paprika and caramelised peppers, creating a flavourful meal that’s reminiscent of sunnier days abroad. Serve with poached eggs for a little added luxury.

45 mins

4

Easy

• 500g Field & Flower Pork Chops
• 170g Field & Flower Whole Chorizo, cut into thick slices
• 2 yellow peppers, sliced
• 2 tbsp paprika
• 1 tbsp fresh thyme, leaves removed from the stalk
• 1 tbsp cayenne pepper
• 2 tbsp olive oil
• 2 x 250g packets of pre-cooked rice and grains
• Seasoning to taste

To serve:
• 4 x poached eggs
• Handful of flat leaf parsley, roughly chopped

1. Begin by marinating the pork chops in the paprika, fresh thyme, cayenne pepper, 1 tbsp of the olive oil and seasoning to taste. Leave to marinate in the fridge for at least 1 hour.

2. Meanwhile, let your BBQ reach a medium heat. Grill the marinated pork chops for 7-8 minutes per side (or until cooked through) and the chorizo slices for 2-3 minutes until starting to char. Remove from the BBQ and let the pork chops rest before slicing into strips.

3. While your pork is resting, heat the remaining olive oil in a large cast iron pan. Cook the yellow peppers for 5-10 minutes until starting to soften, then tip in the cooked grains, chorizo and pork strips. Mix well and continue to stir for 5 minutes until the grains are hot through.

4. Serve warm with poached eggs and fresh parsley, if liked.