Pork Steaks & Spanish Rice
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Prep: 10 mins
Cook: 40 mins
Master the art of bed making. Wait, let me rephrase that. Make a bed of smoky paprika rice for your gorgeous high welfare pork loin steaks to rest on. A dreamy dinner for two.
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  • 1.

    Peel and finely chop the onion. Rinse the pepper. Halve it and scoop out the seeds, stem and white bits. Dice it into small pieces. Peel and crush or grate the garlic clove. Fill a kettle and boil it.

  • 2.

    Warm 1 tbsp olive oil in a pan. Add the onion and pepper. Season with salt and pepper. Fry over a medium heat for 5 mins. Stir every so often till the veg look soft and glossy.

  • 3.

    Stir in the garlic and 1 tsp of the smoked paprika. Cook and stir for 1 min till the pan smells aromatic. Stir in the risotto rice. Pour in 600ml hot water from the kettle.

  • 4.

    Stir the rice to mix it all together. Bring to the boil. Pop on the lid. Turn the heat down and simmer over a low heat for 30 mins till the rice is thick and creamy. Stir every so often while it cooks.

  • 5.

    Meanwhile, rinse the spinach. Chop off any thick stalks. Finely slice the leaves. Rub the pork steaks with ½ tbsp olive oil each. Season them with salt and pepper.

  • 6.

    Warm a frying or griddle pan over a medium-high heat. Add the pork steaks. Fry for 3-4 mins till golden. Flip. Fry for another 3-4 mins till they’re browned and cooked through.

  • 7.

    Pop the pork steaks onto a board or plate. Cover with foil. Rest for 5-10 mins.

  • 8.

    Stir the spinach into the rice till it wilts. Taste and adjust the seasoning. Serve the rice with the pork steaks.

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