4 rashers of bacon (smoked streaky bacon works well), cut into lardons
1 onion, roughly chopped
1 red peppers, deseeded and sliced
2 garlic cloves, finely chopped
1 tsp smoked paprika
150g paella rice
600ml hot chicken stock or water
Cut the pork fillet in half lengthways, then slices. Season. Heat 2 tbsp olive oil in a big frying pan and brown the pork on all sides until cooked through. Set aside.
Reduce the heat, add a further 2 tbsp of oil and the chorizo and bacon. Sauté for 2 minutes, then add the onions and the peppers and cook over a medium-low heat for 15 minutes until soft. Add the garlic and paprika and cook for 2 minutes then add the rice. Stir it well into the juices, add the stock and season. Bring to the boil then reduce and simmer. Cook for 15 minutes until there’s just a little moisture left. The rice should be almost tender. Add more liquid if needed.
Add the pork to the rice and stir in the spinach. Check for seasoning then reduce the heat to its lowest, cover and leave for 5 minutes to allow the spinach to wilt and the pork to reheat. Squeeze lemon juice over the top and serve immediately.