1 pound boneless lean pork, cut into 1" cubes 3 Tablespoons olive oil 2 garlic cloves, peeled and left whole 1 Tablespoon parsley, chopped 1 pinch saffron Salt and pepper 1/2 cup onion, chopped 1 cup tomatoes, peeled, seeded & chopped 3 cups red & green peppers, cut into strips 2 cups aborio rice 1 quart gf beef stock, boiling
In a large saucepna heat oil over medium-high heat. Add garlic and pork cubes and brown on all sides. When garlic cloves are soft, remove them and mash; return to pan. Add parsley, saffron, salt and pepper; stirring to mix. Add onion, tomatoes, peppers and 1-1/2 cups water. Bring to a boil. Reduce heat to lowest setting, cover and cook for 20 minutes. Uncover pan, increase heat to high and cook for 5 minutes, stirring constantly. Add rice and cook for 2 minutes. Add boiling stock, 1-1/2 teaspoons salt and pepper to taste. Bring again to a boil; cover and cook at lowest setting for 30 minutes. Uncover and let stand for 5 minutes before serving.