This is a wonderful way to use up any pork leftovers.
pinch saffron threads
1/2 cup sherry
2 tbs. regular olive oil
3 scallions, sliced
3 cloves garlic, peeled and thinly sliced
1 1/2 cups paella or risotto rice
2 cups chicken stock
8 oz. raw shrimp (defrosted if frozen)
1 cup squid tubes, sliced (defrost if frozen)
1 1/2 cups diced, cooked pork
1 1/2 cups frozen peas
small bunch fresh cilantro, chopped, to serve
1 lemon, cut into wedges, to serve
Drop the saffron threads into a small saucepan and add the sherry. Place over a low heat and warm, not letting it come to a boil. Leave to cool.
Heat the oil in a large, wide pan and cook the scallions for a few minutes. Stir in the garlic and the rice. Pour in the chicken stock and the saffron-infused sherry. Stir gently to mix, then leave to simmer, uncovered for about 20 minutes.
Stir in the shrimp, squid, pork and peas. Season well and continue to simmer until the shrimp and squid are cooked and the rice is tender.
Serve sprinkled with cilantro with lemon wedges on the side.