This pork paella recipe with pigs in blankets is the ultimate sharing dish with families and friends. We love a sausage paella so we had to take it one step further by adding a bacon paella to the mix too. If you get your hands on our British pigs in blankets then this is a great pigs in blankets recipe to try! Olly whipped up this pork paella for our team lunch and cooked it on the BBQ over fire but you can also do this on an oven hob. Our British pigs in blankets give a delicious smokiness to this creamy and lemony pork paella. If you can’t get your hands on our pigs in blankets, try wrapping our Little Porker British Chipolata Sausages in our Double Smoked Streaky British Bacon.
– 1 pack of The Jolly Hog Pigs in Blankets (or Little Porkers Chipolata Sausages and Streaky Bacon)
– Olive oil
– 6 chopped onions
– 6 chopped red peppers
– 1 bulb of garlic, chopped
– 3 chopped chorizo rings
– 3 tbsp paprika
– Pinch of saffron
– 2 pints paella rice
– 2 litres fish stock (or chicken stock)
– To kick off this pork paella recipe, get your paella pan on a medium to high heat.
– Add olive oil to your pan then add in the onions, peppers and garlic.
– Next add the chorizo.
– Add in the paprika and saffron.
– Pour in 2 pints of paella rice and then coat with the onion base.
– Pour in the stock.
– Move the rice gently opening up gaps but don’t stir it as you want that effect you get from letting it settle in the pan – a top tip for the ultimate paella recipe!
– The stock should be about half an inch above the rice. Mix it in the pan, bubbling away.
– Leave it all to cook the rice. You should start to see the rice coming through from the stock as it expands.
– Separately BBQ off your chicken thighs, prawns and Pigs in Blankets (or sausage and bacon or whatever meat you choose to use). You can also cook these under the grill if the weather isn’t playing ball!
– Once the paella is cooked and you have a thin crust on the bottom of it, slice up some lemon and add on top.
– Add your meats and stir through. Srinkle over some parsley and serve up with aoili. Make the aoili whilst the paella is cooking by whisking 4 egg yolks with olive oil and a clove of grated garlic.