A classic paella combining pork and scallops - absolutely delicious.


  • 200 g (7oz) prepared pork belly or streaky pork (all bones and rind removed), cut into 1 x 2cm (½ x ¾in) pieces
  • 1 tsp smoked paprika
  • extra virgin olive oil
  • pinch of salt
  • 250 g (9oz) onion, peeled and chopped
  • 4 fat cloves of garlic, peeled and sliced
  • 150 g (5oz) chorizo, peeled if cured (soft, fresh chorizo doesn't need peeling), halved lengthways and sliced at an angle
  • 350 g (12oz) paella rice (if you can't get any, you can at a push use risotto rice instead)
  • 200 ml (7fl oz) cider (any will do)
  • 800–900 ml (1 pint 9fl oz–1 pint 11fl oz) hot chicken stock
  • 200 g (7oz) monkfish, trimmed and cut into 1cm (½in) slices, or 200g (7oz) scallops and their corals, trimmed
  • 150 g (5oz) fresh or frozen peas
  • 150 g (5oz) (2 medium peppers) roasted red peppers (see page 000)
  • 2–3 tbsp chopped parsley
  • 1 wedge of lemon per person


  1. Preheat the oven to 180°C (350°F), Gas mark 4. Rub the pork with the smoked paprika and 2 teaspoons of olive oil. Put on a baking tray and roast for 20–25 minutes, turning the pieces over halfway through.
  2. While the pork is roasting, put 2 tablespoons of olive oil, the onion, garlic and chorizo in a large low-sided pan or paella pan. Cook over a medium heat until the onion is translucent and colouring at the edges.
  3. Next, add the rice and cook, stirring gently, for a few minutes, to coat the grains with the oil in the pan. Pour in the cider, shake the pan and allow the rice to absorb the liquid. Then add a quarter of the hot stock and allow to bubble and absorb. Add a further quarter of the liquid along with the cooked pork. When the second lot of stock is absorbed, test the rice – it should still have a bit of resistance at the core. Add the fish and a further quarter of the stock. When it is absorbed the rice should be nearly cooked with a very slight firmness in the centre.
  4. Add the peas and roasted peppers and as much more of the stock as necessary to loosen the paella to a soft state. Give the pan a little shake, bring up to a bubble, then pop a lid on and cook for a couple of minutes (fresh peas will take a minute or two longer than frozen). Season to taste with salt and pepper.
  5. To serve, sprinkle with the parsley, drizzle with 2 tablespoons of olive oil and add the lemon wedges.