Rice with Pork Loin and King Prawns

Ingredients you'll need

• 200g pork loin
• 8-10 king prawns
• 300g round paella rice
• 1 large green bell pepper
• 3 garlic cloves
• 3-4 tablespoons crushed canned tomatoes
• Extra virgin olive oil
• Sweet smoked paprika from La Vera
• Pink salt
• 1L meat broth

Method

1. 1Cut the pork loin into bite-sized pieces and cook them in the paella pan with a generous swirl of olive oil until nicely browned, then set aside.
2. 2In that same oil and rendered fat, cook the king prawns thoroughly, then set them aside as well.
3. 3Add the green bell pepper sliced into strips, fry well, and set aside.
4. 4Add the minced garlic, let it cook gently without burning, and stir in the crushed tomatoes.
5. 5Let the tomatoes cook down, and once the sofrito starts to thicken, add sweet smoked paprika to taste.
6. 6Return the pork loin and the peppers to the pan, stir well, and pour in the broth (double the volume of broth to rice so it cooks up dry and tender).
7. 7Add the king prawns, peeled and chopped.
8. 8Bring everything to a boil, then lower the heat and let it simmer for about 5 minutes.
9. 9Set aside until lunch time, allowing all those flavors to settle and concentrate.
10. 10About 20 minutes before serving, turn the heat back on and bring it back up to a boil.
11. 11Add the rice and scatter it evenly across the pan.
12. 12Cook for 15 minutes over medium heat.
13. 13Turn off the heat and let it rest for 5 minutes.
14. 14All done! Our rice with pork loin and king prawns is ready to enjoy.