Arroz al Horno
Arroz al Horno



  • 2 tbsp olive oil
  • 800g pork belly slices
  • 150g black pudding, other blood sausage, or chorizo, chopped
  • 100g bacon lardons
  • 1 chopped onion
  • 2 red capsicum/pepper, sliced
  • 1 tomato, chopped
  • 8 chopped garlic cloves
  • 4 tsp smoked paprika
  • ½ tsp dried chilli flakes
  • 200g butter beans from a tin
  • 1.2 litres chicken stock
  • 6 thyme sprigs
  • 375g paella rice or similar
  • Preheat the oven to 200C. Heat half the oil in a deep oven-proof frying pan, and colour the pork belly slices in batches before transferring to a bowl. Add the remaining oil, add the sausage and bacon, and fry for several minutes before removing and setting aside. Chuck the onion and capsicums/peppers into the pan, cook for 10 mins to soften, then add the garlic, paprika, and chilli for 2 mins more. Return all of the meat to the pan along with the beans, stock, and thyme, and bring to the boil.
  • Stir in the rice, season well, and put the pan in the oven for 20 mins, or until the rice has absorbed the stock and is tender. Season to taste, and serve as a Spanish feast!
1 hr
8 serving

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