Black Pudding and Pork Belly Paella

Charmaine Lu -

  • 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