600gm pork belly slices, skin removed and meat cut into 2cm chunks
4 tablespoons olive oil
˝ teaspoon sweet smoked paprika
˝ ground cumin
large pinch of saffron
large pinch of sugar
1 onion, finely chopped
1 green capsicum, cored, seeded and finely chopped
3 cloves garlic, finely chopped
1˝ cups calasparra rice
2 tomatoes, peeled, seeded and chopped
3 cups hot chicken stock
1 teaspoon sea salt
500gm spinach, stems discarded and leaves blanched in boiling water
Replace the pork with beef schnitzel.
Place the pork pieces in a dish with 1 tablespoon of the olive oil, the paprika and cumin, and marinate for at least 2 hours.
Preheat the oven to 200°C.
Grind the saffron to a powder with a good pinch of sugar in a mortar and pestle.
Pour 2 tablespoons boiling water over and let sit for 20 minutes.
Heat the remaining oil in a paella pan or wide ovenproof sauté pan.
Brown the pork then remove and set aside.
Add the onion, capsicum and garlic to the pan and sauté until soft but not coloured.
Stir in the rice and fry gently for a few minutes until golden.
Add the saffron water and tomatoes, and stir well then add the chicken stock and salt.
Bring to the boil and simmer for 5 minutes.
Return the pork pieces to the pan and add the spinach, making sure you distribute the pieces evenly.
Place int he oven and cook for 20 minutes or until the liquid is absorbed.
Remove from the oven and let it rest for 5 minutes before serving.