Porc au paprika et aux olives

Ingrédients

• 500 g diced pork leg or shoulder
• olive oil
• 1 red onion cut into thin wedges
• 2 cloves garlic crushed
• 100 g chorizo cut into chunks
• 1 tsp smoked paprika
• 1 × 400g tin chopped tomatoes
• 300 ml chicken stock
• 1 × 400g tin chickpeas
• 100 g green olives drained and rinsed
• 1 lemon zested and juiced
• a small bunch parsley chopped
• to serve crusty bread

Préparation

1. 1

   Heat the oven to 150c/fan 130c/gas 2. Season then brown the pork all over in a little oil. Scoop out then cook the onions and garlic in the same pan till softened. Add the chorizo and paprika and cook for 2 minutes then add the tomatoes, stock and pork. Put on a lid and cook in the oven for an hour. Add the chickpeas and olives and cook for another hour. Stir in the lemon and parsley and serve with crusty bread.