Arroz al Horno
- 2 tbsp olive oil
- 8 thick belly pork slices, halved
- 150g chopped black pudding
- 100g bacon lardons
- 1 chopped onion
- 2 sliced red peppers
- 1 chopped tomato
- 8 chopped garlic cloves
- 4 tsp smoked paprika
- Pinch of chilli flakes
- 200g tinned butter beans, drained
- 1.2 litres chicken stock
- 6 rosemary sprigs
- 350g paella rice
- Preheat the oven to 200C. Fry the pork belly in half the oil in a shallow casserole until coloured all over, then remove and set aside. Add the remaining oil to the pan and fry the bacon and black pudding for 5 mins, then remove also. Toss the onion and peppers into the pan, cook for 8 mins to soften, then add the tomato and cook for 5 mins more. Stir in the garlic, paprika, chilli and seasoning, then return all the meat to the pan along with the stock, beans and rosemary.
- Bring the mixture to a simmer and stir in the rice, then transfer to the oven and cook - uncovered - for 20 mins without stirring. Check to see if the rice is tender, if not, cook for another 5 mins. Season to taste, drizzle with olive oil and serve from the casserole to share among friends.
1 hr
6 serving