Arroz al horno (baked rice)

Pork · Spanish classic.

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 800g Pork belly slices
• 150g Black Pudding
• 100g Bacon lardon
• 1 chopped Onion
• 2 Red Pepper
• 1 chopped Plum Tomatoes
• 8 Garlic Clove
• 4 teaspoons Paprika
• 1/2 teaspoon Chilli Flakes
• 200g Dried white beans
• 1 1/2 L Chicken Stock
• 6 parts Thyme
• 375g Paella Rice
• 1 Lemon Juice

Method

1. Fry — Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter.
2. Heat the pan — Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl.
3. Fry — Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins.
4. Fry — Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft.
5. Add ingredients — Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan.
6. Bring to a boil — Add the beans, stock and whichever herb you're using, and bring everything to the boil.
7. Continue cooking — Sprinkle the rice around the pork belly, pushing it underneath the stock.
8. Bring to a boil — Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered).
9. Stir — Cook for 20 mins without stirring, then check to see how the rice is doing.
10. Continue cooking — The rice should be tender and the stock absorbed.
11. Continue cooking — If it’s not ready, put back in the oven for another 5 mins, then check again.
12. Season — Taste for seasoning. Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

More Spain recipes

• Paella Valenciana
• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
• Croquetas de Jamón