• Large pan
• Spoon for cooking
• 2 cups calasparra/paella rice
• 800g salted pork belly
• 24 king prawns, peeled and deveined
• Salt and pepper
• 750ml chicken stock, heated.
• 2 medium onions, diced
• 1 clove of garlic
• 160ml olive oil
• 2 red capsicum (chopped fine)
• 1 medium tomato (peeled and diced)
• 1 pinch of saffron
• 3 tsp sweet smoked paprika
• 2 bay leaves
• 2 sprigs thyme
• 250g green beans (topped tailed and cut into 3-4 cm lengths)
• Truffle shavings (optional)
1. Heat a large pan (approximately 45cm wide) with a small amount of oil. Quickly seal the prawns on either side until just pink, then remove and set aside.
2. Add the rest of the oil to the pan and fry the pork belly.
3. As it starts to brown, add the onions and cook for another minute, then add the garlic, capsicum, tomato, salt, pepper, saffron, bay leaves and paprika. Stir well.
4. Add rice to the pan and stir to coat and spread evenly. Scatter over green beans.
5. Do not stir the paella again. Add the hot chicken stock and cook for 10 minutes.
6. Turn the heat down and simmer for eight minutes, until the rice is tender and all the stock has evaporated.
7. Just before it is ready, place the prawns on top to reheat and add truffle shavings (if using).
8. Cover with a tea towel and leave to stand for about 10 minutes.
9. To serve, sprinkle with olive oil and a squeeze of lemon juice.