A simplified version of the classic Spanish one-dish-meal paella. Easy enough for everyday, but impressive enough for company. Serve with sangria and hot French bread.

Pork Valenciana

1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes

2 tablespoons olive oil - divided use
2 yellow onions, peeled and chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
1 bay leaf
1 (8-ounce) can tomatoes, undrained
1/4 teaspoon pepper
2 cups uncooked rice
4 cups water
2 chicken bouillon cubes
1/2 cup sherry
1/8 teaspoon saffron threads
1 cup green peas, thawed if frozen
1 (4-ounce) jar pimientos, drained
12 green olives

1. Brown pork in 1 tablespoon oil over medium-high heat, remove.
2. Add remaining oil, onion, green pepper and garlic to pan. Cook until slightly brown, about 5 minutes.
3. Return pork to pan and stir in salt, bay leaf, tomatoes and pepper. Add rice, water, bouillon and sherry. Dissolve saffron in small amount of water and add. Bring to boil, cover and simmer low 15 minutes.
4. Garnish with green peas, olives and pimientos.

Serves 8.

Recipe and photograph provided courtesy of Pork: The Other White Meat.