Lean pork tenderloin seasoned with Pimentón de la Vera and sweet peas.
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Heat the olive oil in a wide paella pan or large skillet over medium-high heat.
Season the pork cubes with salt and one tablespoon of the smoked paprika, then sear in the pan until browned on all sides.
Add the diced onion and cook until softened, about 5 minutes, then stir in the garlic and tomato purée.
Stir in the rice and the remaining smoked paprika, coating the grains thoroughly with the oil and tomato mixture for 2 minutes.
Pour in the warm chicken broth and saffron, stirring once to distribute the ingredients evenly across the pan.
Reduce heat to medium-low and simmer undisturbed for 15-18 minutes until the liquid is mostly absorbed.
Scatter the sweet peas over the top of the rice during the last 5 minutes of cooking.
Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before serving to allow the rice to finish steaming.
