Pork with paprika and olives

Ingredients

• 500 gdiced pork leg or shoulder
• to tasteolive oil
• 1red onion, cut into thin wedges
• 2 clovesgarlic, crushed
• 100 gchorizo, cut into chunks
• 1 tspsmoked paprika
• 1 × 400 g tinchopped tomatoes
• 300 mlchicken stock
• 1 × 400 g tinchickpeas
• 100 ggreen olives, drained and rinsed
• 1lemon, zested and juiced
• 1 small bunchparsley, chopped
• to servecrusty bread

Instructions

1. 1

   Heat the oven

   Preheat the oven to 150°C, or 130°C fan (Gas Mark 2).

2. 2

   Brown the pork

   Season the pork and brown it all over in a little olive oil. Lift it out of the pan.

3. 3

   Soften the aromatics

   Cook the onion and garlic in the same pan until softened.

4. 4

   Add paprika

   Stir in the chorizo and smoked paprika and cook for 2 minutes. Add the tomatoes, chicken stock and pork.

5. 5

   Cook the stew

   Cover the pan and cook in the oven for 1 hour. Add the chickpeas and olives, then cook for another hour.

6. 6

   Finish and serve

   Stir in the lemon zest and juice and the parsley. Serve with crusty bread.

What is pork with paprika and olives?

This is a tomato-based pork stew, slow-cooked until the meat is tender and the flavours have had time to mingle. Paprika, chorizo and olives give it a savoury, smoky edge.

It draws on familiar Spanish-style ingredients rather than one fixed regional tradition. Here, chickpeas make the stew more substantial, while lemon and parsley bring freshness at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 503 calories, 36g protein, 16g carbs, 33g fat.

The chickpeas and tomatoes provide most of the carbohydrates, while pork and chickpeas contribute protein. Much of the fat comes from the pork and chorizo, with olive oil also adding some; serve with a generous portion of vegetables alongside the bread to balance the plate.

Why this combination works

Pork: Leg or shoulder both suit a long, gentle cook; browning the pieces first adds flavour to the pan.

Chorizo and paprika: Chorizo contributes seasoning and richness, while smoked paprika deepens the stew’s savoury character.

Chickpeas and olives: The chickpeas add substance, and the olives bring a briny contrast to the tomato sauce.

Build flavour in the pan

Brown the pork all over before taking it out, then soften the onion and garlic in the same pan. This sequence lets the vegetables pick up the browned flavours left behind.

Give the chorizo and paprika their stated 2 minutes in the pan before adding the liquid. Keep the heat moderate so the paprika does not scorch.

Let the oven do the work

The covered stew cooks for 1 hour before the chickpeas and olives go in, then gets another hour in the oven. Adding them later helps keep their flavours distinct.

Check that the pork is tender before serving. If it still feels firm, continue cooking until it yields easily when prodded.

Finish with lemon and parsley

Lemon zest and juice are stirred in at the end rather than cooked for the full time. They lift the rich tomato, pork and chorizo flavours.

Parsley adds a fresh note just before serving. Chop it while the stew finishes cooking so it is ready to stir through.

What to serve alongside

Crusty bread is the suggested accompaniment and makes it easy to enjoy every bit of the sauce. Serve it alongside the stew rather than stirring it into the pot.

For a fuller meal, add a simple green salad or steamed green vegetables. Their freshness provides a contrast to the slow-cooked stew.

Recipe notes & tips

• Cut the pork into evenly sized pieces so they brown and cook at a similar rate.
• Brown the pork in batches if the pan is crowded, so the pieces sear instead of steaming.
• Use the same pan for the onion and garlic to retain the flavour from browning the meat.
• Drain and rinse the chickpeas and olives before adding them.
• Taste the finished stew before adding extra salt, as chorizo and olives are already savoury.

Variations

• Add peppers: Stir sliced red pepper into the pan with the onion.
• Use white beans: Swap the chickpeas for drained white beans.
• Choose a different olive: Use pitted black olives for a milder, less briny flavour.
• Add heat: Include a pinch of chilli flakes with the smoked paprika.
• Serve with potatoes: Offer boiled or roasted potatoes instead of crusty bread.

Common mistakes to avoid

• Crowding the pan: The pork can steam rather than brown; cook it in batches if needed.
• Skipping the browning: The stew misses flavour from the seared meat; brown the pork before adding the liquid.
• Scorching the paprika: It can turn bitter; stir it with the chorizo briefly over moderate heat.
• Adding chickpeas too soon: They spend longer in the oven than the method calls for; add them after the first hour.
• Serving tough pork: It needs more time to soften; continue cooking until it yields easily.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions