Pork Arroz al Horno
Pork Arroz al Horno



  • 2 tbsp olive oil
  • 800g sliced pork belly
  • 150g black pudding, chopped
  • 100g bacon lardons
  • 1 chopped onion
  • 2 red peppers, sliced
  • 1 tomato, chopped
  • 8 chopped garlic cloves
  • 4 tsp smoked paprika
  • ½ tsp chilli flakes
  • 200g tinned butter beans, drained
  • 1.2 litres chicken stock
  • 8 thyme sprigs
  • 375g paella rice
  • Preheat the oven to 200C. Heat half the oil in a deep frying pan, and colour the pork belly slices all over before transferring to a bowl. Add the remaining oil to the pan, and cook the black pudding and bacon for a few mins, then remove and set aside also. Chuck the peppers and onion in the pan, cook for 10 mins until golden, then add the tomato, garlic, paprika and chilli flakes, and cook for 2 mins. Bring all the meat back to the pan, add the stock, beans, and thyme, and bring everything to a simmer.
  • Sprinkle in the rice and push beneath the stock, then season everything well and transfer to the oven, uncovered. Cook for 20 mins, then if the rice needs a little longer to become tender, cook for 5 mins more. Season, drizzle with oil, and serve.
55 mins
6 serving

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