A simplified version of the classic Spanish one-dish-meal paella. Easy enough for everyday, but impressive enough for company. Serve with sangria and hot French bread.
- 1 1/2 pounds boneless pork loin roast (cut into 3/4-inch cubes)
- 2 tablespoons olive oil (divided)
- 2 yellow onion (peeled and chopped)
- 1 green bell pepper (seeded and chopped)
- 2 cloves garlic (minced)
- 1 1/2 teaspoons salt
- 1 bay leaf
- 8 ounces tomatoes (undrained)
- 1/4 teaspoon pepper
- 2 cups rice
- 4 cups water
- 2 chicken stock cubes
- 1/2 cup sherry
- 1/8 teaspoon saffron
- 1 cup green peas (thawed if frozen)
- 4 ounces pimentos (drained)
- 12 green olives
- Brown pork in 1 tablespoon oil over medium-high heat, remove. Add onion, green pepper and garlic and remaining oil. Continue cooking until slightly brown, about 5 minutes. Return pork to pan and stir in salt, bay leaf, tomatoes and pepper. Add rice, water, bouillon and sherry. Dissolve saffron in small amount of water and add. Bring to boil, cover and simmer low 15-20 minutes.
- Garnish with green peas, olives and pimientos.