Yvonne's Spanish Kitchen No. 02 - How to make Authentic Spanish Pork Stew in Torrevieja Costa Blanca

Episode 162 - Yvonne's Spanish Kitchen No. 02 - How to make Authentic Spanish Pork Stew in Torrevieja Costa Blanca
Ingredients
500g diced Pork
500g peeled Potatoes
1 large Onion
250g Red Pepper
100g Garden Peas (frozen)
50g Green pitted Olives
1 teaspoon Smoked Paprika
1 teaspoon Sweet Paprika
2 Tomatoes
2 Bay Leaves
2 Garlic Cloves
Olive Oil
Vegetable Stock Cube
Salt & Pepper (to taste)
Glass White Wine (optional)
Preparation and equipment required
You will need a 3 litre pan with lid,
a chopping board,
a potato peeler,
a sharp vegetable knife, a wooden spoon, a jug and
some kitchen scales
1. Peel and chop the onion
2. Deseed and cut the red pepper
3. Chop the tomatoes into small pieces
4. Peel and dice the potatoes
5. Peel and chop the garlic cloves
6. Using 500ml boiling water make up the stock
using the stock cube and the salt & pepper
Method
1. Cover the bottom of a large pan with olive oil, heat a little then put the chopped onion into the pan.
Fry until softened, stirring occasionally. This should take about 5 minutes.
2. Add the garlic and the diced pork. Cook until all sides of the pork are browned to lock in the juices.
3. Add the red pepper, tomatoes and peas. Mix well and cook until the vegetables are softened,
stirring occasionally.
4. Sprinkle in the sweet paprika and the smoked paprika and mix into the pork and vegetables.
5. Pour in the white wine, letting it simmer for a few minutes to cook off the alcohol.
6. Add the stock.
7. Drain and add the potatoes and green olives , stirring them into the stew. Add the bay leaves.
8. Cover the pan and simmer gently for about 30 - 40 mins until the pork and potatoes are cooked and tender.
9. Remove the bay leaves. Serve with some fresh crusty bread or some extra vegetables.
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