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    Paprika Pork Pilaff with Sherry and Saffron

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    Paprika Pork Pilaff with Sherry and Saffron

    Roasted Marcona almonds, sherry and paprika give a wonderful Spanish flavour to this saffron-scented rice dish with tender pork fillet.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • ½ x 20g pack fresh flat-leaf parsley
    • 450g Waitrose British Pork Fillet, trimmed
    • 2 tbsp olive oil
    • 1 tsp paprika
    • Large pinch saffron strands
    • 250g basmati rice
    • 50g raisins
    • 4 tbsp dry sherry
    • 1.2 litres vegetable stock
    • 50g roasted Marcona almonds, from the fruit and vegetable section


    1. Preheat the oven to 180°C, gas mark 4. Place the whole piece of pork fillet on a baking tray and drizzle with 1 tablespoon of the oil. Sprinkle with the paprika and add a little seasoning. Roast for 25-30 minutes until the pork is thoroughly cooked and there is no pink meat.
    2. Meanwhile, heat the remaining oil in a medium saucepan and add the saffron strands and rice. Stir over a high heat until lightly coated with oil then add the raisins and the sherry. Cook for 2-3 minutes to reduce slightly then pour in the stock and stir well. Cook gently for 10-15 minutes until the rice is tender and the liquid has been absorbed.
    3. Remove the pork from the oven and rest for about 5 minutes before slicing into 2cm-thick rounds. Serve with the rice, sprinkled with almonds and parsley. Drizzle with any remaining pan juices.

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    Cook's tips

    Use lamb fillet or boneless leg steak instead of pork, if you prefer.


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    4 stars