22 November 2008
Creamy Pork & Smoked Paprika
This Spanish recipe for pork is a real winter warmer, the flavour of the smoked paprika adds a great smokey twist
450g boneless pork cut into strips
1 onion, diced
3 cloves garlic, crushed
150g mushrooms, sliced
1 medium green pepper, thinly sliced
1tsp smoked paprika (sweet/"dulce")
200ml single cream
Small glass of brandy
Bunch of broadleaf parsley, chopped
Salt and pepper
How to cook:
1.Season the pork strips with salt, pepper and smoked paprika and leave aside on a plate.
2.Heat a little virgin olive oil in a large terracotta cazuela or deep frying pan and add the onion, cooking until transparent.
3.Add the mushrooms, pepper and garlic and cook for a few more minutes until the mushrooms are soft. Place the vegetables onto a plate and keep warm.
4.Add the pork to the cazuela and cook on high for a 5-6 minutes until browned all over then return the vegetables to the cazuela. Lower the heat and cook for 15 minutes or so until the pork is cooked through.
5.Turn up the heat and add the brandy, cooking on high until almost all has been reduced, then pour in the cream.
6.Lower the heat again and simmer gently for 5 minutes or so until the sauce has thickened.
7.Serve and garnish with the parsley and an extra sprinkle of paprika.