Quick Spanish Stew

• 15 ml (1 tbsp.) avocado oil
• +/- 800 g pork fillets or deboned loins, cut into cubes
• Salt and ground black pepper
• 1 red onion, cut into slices
• 2 cloves of garlic, crushed
• 100 g chorizo sausage, cut into rings
• 15 ml (1 tbsp.) paprika
• 2 x 410 g cans of whole tomatoes, chopped
• 310 ml (1¼ c) chicken stock
• 2 x 410 g cans of chick peas
• 200 g green olives
• Juice and grated peel of 1 lemon
• Hand full of fresh parsley, chopped
• Preheat the oven to 150 ° C.

1. Heat the oil over high heat in a large saucepan. Add the meat, fry until brown, take out and keep aside.
2. Sauté the onion and garlic in the same saucepan over moderate heat until soft. Add the chorizo ​​and paprika and fry for 2 min.
3. Add the tomatoes and chicken stock and bring to a boil. Add the meat and simmer for 10 min. Add the chick peas and olives and boil for another 10 minutes.
4. Stir in the lemon juice and peel and parsley. Serve with French bread or rice.

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