Kabana Paella


  • 1 tsp olive oil
  • 250g pork cut into bite sized pieces
  • 1 onion finely chopped
  • 2 sticks DON Kabana sliced
  • 1 cup (200g) basmati rice
  • 1 tsp ground tumeric
  • 425g can chopped tomatoes drained
  • 1 red capsicum chopped
  • 2 garlic cloves crushed
  • 2 cups (500ml) chicken stock
  • 250g cooked prawns peeled
  • ½ cup frozen peas
  • Lemon wedges to serve

Kabana Paella

An Aussie twist on a Spanish tradition. The DON® iconic kabana is a milder alternative to the traditional chorizo paella.



  1. Heat oil in a large, deep frypan over medium heat
  2. Cook the pork pieces in batches for 3-4 minutes, turning until golden and cooked through. Remove and set aside to drain on paper towel
  3. Add the onion and DON Kabana to the pan and cook for 1-2 minutes, stirring occasionally, until Kabana begins to crisp
  4. Add the rice and turmeric and cook, stirring for 2 minutes, then add the drained chopped tomatoes, capsicum, garlic and stock
  5. Bring to the boil then reduce the heat to medium – low and cook stirring occasionally for 15 minutes or until the liquid has been absorbed.
  6. Add frozen peas return the pork pieces to the pan then add the prawns
  7. Toss and heat through for 2-3 minutes until peas are cooked through
  8. Serve immediately with lemon wedges