Pork & chorizo Spanish-style rice | Australian Pork

Ingredients

• 2 tablespoons olive oil
• 700g pork fillets, trimmed and cut into bite-sized pieces
• 1 (100g) chorizo sausage, chopped
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red capsicum, deseeded and diced
• 1 teaspoon smoked paprika
• 2 cups Arborio rice
• ½ cup dry white wine
• 2 cups chicken stock
• 400g can cherry tomatoes
• 1/3 cup Kalamata or black olives
• ½ cup flat-leaf parsley leaves, finely chopped
• lemon wedges and crusty bread, to serve