Traditional Spanish paella is classic "comfort" food, combining a multitude of flavours, textures and visual excitement. The smokey, spicyness of DON Kabana melds perfectly with the pork, prawns, veggies, spices and rice.
Ingredients
1 tbs olive oil
250g pork, cut into bite-sized pieces
1 onion, finely chopped
2 sticks DON kabana, sliced
1 cup (200g) basmati rice
1 tsp ground turmeric
425g can chopped tomatoes, drained
1 red capsicum, chopped
2 garlic cloves, crushed
2 cups (500ml) chicken stock
250g cooked prawns, peeled
1/2 cup frozen peas
Lemon wedges, to serve
Method
Heat the oil in a large, deep frypan over medium heat
Cook the pork pieces in batches, for 3-4 minutes, turning until golden and cooked through. Remove and set aside to drain on paper towel
Add the onion and DON kabana to the pan and cook for 1-2 minutes, stirring occasionally, until the Kabana begins to crisp.
Add the rice and turmeric and cook, stirring, for 2 minutes, then add the drained chopped tomatoes, capsicum, garlic and stock
Bring to the boil, then reduce the heat to medium-low and cook, stirring occasionally for 15 minutes, or until all the liquid has been absorbed.
Add frozen peas, return the pork pieces to the pan then add the prawns
Toss and heat through for 2-3 minutes, until peas are cooked through
