John Myers
Ingredients for 4 servings:
- 500 g pork
- 200g chorizo
- 1 large onion(s)
- 2 cloves garlic
- ½ bell pepper(s), red
- ½ bell pepper(s), green
- 2 tbsp tomato paste
- 2 bay leaves
- 1.2 liters of broth
- 300 g pasta, e.g. small croissant pasta
- 3 tbsp oil for frying
- e.g. salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 42 minutes; Total time approx. 57 minutes
Spanish pasta dish with pork
Cut the pork into bite-sized pieces. Dice the onion and finely chop the garlic. Cut the bell pepper into strips and the chorizo into slices. Heat the oil in a pan and fry the meat cubes until crispy. Add the onion and garlic and sauté until translucent. Add the chorizo and fry. Add the bell pepper strips and continue to fry, stirring occasionally. Add the tomato paste and fry briefly. Season with salt and pepper and deglaze with the stock. Add the bay leaves. Bring everything back to a boil and simmer for about 30 minutes over medium heat. After this time, if the liquid has not evaporated, add the pasta, stir, and simmer for another 8-12 minutes. During this time, the pasta absorbs the liquid. The pasta should still be lightly coated in stock and definitely not dry.
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