Tender chunks of lean pork loin spicy slices of chorizo sausage cooked gently in the rich tomato and pepper sauce with a delicious taste of smoked paprika and red wine a really fantastic recipe to try when entertaining friends I am sure they will love it as much as we did.

This recipe reheats very well either in the oven or in a saucepan making an excellent meal to cook the day before making it a great make ahead meal if entertaining.

We enjoyed ours with Coriander Lime Rice and fresh vegetables.

350g chorizo sausage, sliced thinly

600g lean pork loin, cut into bite sized pieces

1 large onion, sliced thinly

1tsp sweet smoked paprika

1 large red pepper, deseeded and chopped

2 x 400g cans chopped tomatoes

125ml dry red wine

125ml water

400g can of chickpeas, drained and rinsed

Salt and freshly ground black pepper

Fresh flat leaf parsley, finely chopped

Method

Heat a large non – stick lidded saucepan on a medium heat, fry the chorizo and pork in batches until browned, remove from the pan and place on a plate.

Using the rich paprika oil that has come from the chorizo sausage, add the onion to the pan, cook stirring until the onion is softened.

Add the paprika, tinned tomatoes, red pepper, stir to combine.

Add the chorizo and pork back into the pan add the red wine and water and bring up to the boil.

Reduce the heat and simmer with the lid on for 40 minutes.

Add the chickpeas, simmer uncovered for 20 minutes or until the pork is tender and the sauce has thickened slightly.

Season with salt and pepper to taste.

Serve garnished with fresh parsley.