Paella with pork fillet and chorizo

Name: Paella with pork fillet and chorizo
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 100 g French beans; 7-10 Tbsp Salt; 200 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 100 g Chorizo (Spanish sausage); 1 Onion; 1 Garlic clove; 100 g Paella Rice; 1/2 box Saffron; 125 ml dry white wine; 250 ml Chicken bouillon (instant); 1 small red pepper; 200 g cherry tomatoes; 100 g Artichoke hearts (glass)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

100 g French beans
7-10 Tbsp Salt
200 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Pepper
100 g Chorizo (Spanish sausage)
1 Onion
1 Garlic clove
100 g Paella Rice
1/2 box Saffron
125 ml dry white wine
250 ml Chicken bouillon (instant)
1 small red pepper
200 g cherry tomatoes
100 g Artichoke hearts (glass)

Directions

1
Clean and wash the beans and cook them in boiling salted water for about 10 minutes. Wash the meat, dab dry and cut into medallions. Heat oil in a pan. Fry the meat for 1-2 minutes on each side, season with salt and pepper and remove.
2
Cut the sausage into slices and fry briefly in the frying fat, remove. Peel onion and garlic and chop finely. Sauté in the frying fat. Add rice and saffron, fry until transparent and fill up with white wine and stock.
3
Simmer for 16-18 minutes. In the meantime clean, wash and cut the peppers into pieces. Wash and clean the tomatoes. Drain artichoke hearts and cut into quarters. Drain the beans. Add vegetables, sausage and meat to the rice about 5 minutes before the end of the cooking time.