RECIPE FROM SPAIN:

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Creamy Pork and Paprika

This Spanish Pork recipe is great for en easy dinner or supper, the smoked paprika adds a hint of lovely Andalucian flavour. Serve with white rice for a satisfying, rich meal.

You will need:

450g boneless pork cut into strips
1 onion, finely chopped
3 cloves garlic, crushed
150g mushrooms, sliced
1 medium green pepper, sliced
Olive oil
1tsp smoked sweet paprika
200ml single cream
Small glass of brandy
Bunch fresh parsley, chopped
Salt and pepper

Method

• Season the pork strips with salt, pepper and paprika and set aside on a plate.

• Heat a little olive oil in a large cazuela or deep frying pan and add the onion, cooking until soft.

• 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.

• Add the pork to the pan and cook on high for a few minutes until browned all over then return the vegetables to the pan. Lower the heat and cook for 15 minutes or so until the pork is cooked through.

• Turn up the heat and add the brandy, cooking on high until almost all has been reduced, then add the cream.

• Lower the heat again and simmer gently for 5 minutes or so until the sauce has thickened.

• Serve with the parsley garnish and an extra sprinkle of paprika.