Black Pudding and Pork Belly Paella
Black Pudding and Pork Belly Paella



  • 2 tbsp olive oil
  • 800g sliced pork belly
  • 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
  • ½ tsp chilli flakes
  • 200g white beans from a tin, drained
  • 1.2 litres chicken stock
  • 6 rosemary sprigs
  • 375g paella rice
  • Preheat the oven to 200C. Heat half the oil in a frying pan and brown the pork belly slices all over for a few mins, then transfer to a bowl. Add the remaining oil, fry the bacon and black pudding, and fry for 7 mins. Remove and set aside. Fry the onion and pepper for 10 mins to soften, then stir in the garlic, paprika and chilli flakes and cook for 2 mins more. Return all the meat to the pan with the stock, beans and rosemary. Bring to a simmer.
  • Sprinkle in the rice and stir well. Season and transfer to the oven, then cook - uncovered - for 20 mins or until the rice is tender and the liquid has been absorbed. Season to taste and serve.
1 hr
8 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box