Arroz al Horno (Baked Rice)

Ingredients

• 2 tbspextra virgin olive oil, plus extra to finish
• 800 gpork belly slices
• 150 gblack pudding, sliced
• 100 gbacon lardons
• 1onion, chopped
• 2red pepper, deseeded and sliced
• 1plum tomatoes, chopped
• 8 clovegarlic
• 4 tspsmoked paprika
• 1/2 tspchilli flakes
• 200 gdried white beans, pre-cooked or canned and drained
• 1500 mlchicken stock
• 6 sprigthyme, or use rosemary
• 375 gpaella rice
• 1lemon, juice only, to finish

Method

1. 1

   Heat oven to 200C/180C fan/gas 6. Heat half the oil in a deep 30cm frying or sauté pan over high heat. Brown the pork belly slices on each side in batches, then transfer to a bowl.

2. 2

   Add the remaining oil and reduce to medium heat. Add the black pudding and bacon lardons and fry for several minutes until lightly browned. Remove with a slotted spoon.

3. 3

   Fry the onion and peppers for about 10 minutes until soft and pale gold. Add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for 2 more minutes.

4. 4

   Return the pork belly, black pudding and bacon to the pan. Add the beans, stock and thyme and bring everything to the boil.

5. 5

   Sprinkle the rice around the pork, pushing it under the stock. Return to the boil, season well, then transfer uncovered to the oven. Cook for 20 minutes without stirring.

6. 6

   Check the rice — it should be tender and the stock absorbed. If not, return to the oven for a further 5 minutes. Taste for seasoning.

7. 7

   Squeeze lemon juice over the top and drizzle with extra virgin olive oil just before serving.