1 (425 g) pack PUREFOODS HEAT & EAT LECHON KAWALI, deep fried and sliced
1/2 cup minced onions
1/2 cup minced garlic
1 (280 g) can PUREFOODS CHORIZO BILBAO STYLE, sliced thinly
1 (180 g) pack tomato paste
2 cups red wine (optional)
3 cups Jasponica rice, washed
1 liter pork stock
1/2 tsp iodized salt
1/2 tsp pepper
1 (50 g) pc red bell pepper, sliced and sautéed in a little olive oil
1 (50 g) pc yellow bell pepper, sliced and sautéed in a little olive oil
50 g French beans, cleaned and sautéed
1 pc lemon, sliced into wedges


  1. Preheat paellera. Add olive oil and sauté onions and garlic for 2 minutes over high heat. Add chorizo and tomato paste. Cook until tomato paste turns brown. Deglaze with red wine and simmer for 30 seconds.
  2. Stir in rice, add stock and half of the pork. Season with salt and pepper. Cover pan with foil and cook for 40 minutes using low heat.
  3. After 40 minutes, top paella with bell peppers and French beans. Cover for another 5 minutes or until rice is cooked.
  4. Remove foil, top with remaining pork. Garnish with lemon wedges.
Makes 6-8 servings.  

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