Creamy Paprika Pork With Chorizo Sausage

Name: Creamy Paprika Pork With Chorizo Sausage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 225g lean pork leg or shoulder steaks, cut into 2cm cubes; 50g chorizo sausage, sliced; 1 teaspoon oil; 1 garlic clove, peeled and crushed; 1 onion, peeled and sliced; 1 x 400g can chopped tomatoes; 2 teaspoons ground paprika; 2 tablespoons plain Greek yogurt; small handful freshly chopped parsley

cooking time
1 hour 30 minutes

cooking skill
Easy

serves
2 people

Ingredients

225g lean pork leg or shoulder steaks, cut into 2cm cubes
50g chorizo sausage, sliced
1 teaspoon oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
1 x 400g can chopped tomatoes
2 teaspoons ground paprika
2 tablespoons plain Greek yogurt
small handful freshly chopped parsley

Method

Preparation

Preheat oven to 160°C, 140°C fan, Gas Mark 3.

Heat the oil in a large pan and cook the pork and chorizo sausage for 3-4 minutes until browned.

Add the garlic and onion and cook for a further 3-4 minutes.

Add the chopped tomatoes and ground paprika, place in oven and cook for 1-1½ hours until pork is tender. Carefully stir through the yogurt and garnish with the parsley and extra paprika.

Serve with parsnips mashed together with lots of black pepper and a knob of butter and steamed green beans.