Arroz al horno (baked rice)

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 800g Pork belly slices
• 150g Black Pudding
• 100g Bacon lardon
• 1 chopped Onion
• 2 Red Pepper
• 1 chopped Plum Tomatoes
• 8 Garlic Clove
• 4 teaspoons Paprika
• 1/2 teaspoon Chilli Flakes
• 200g Dried white beans
• 1 1/2 L Chicken Stock
• 6 parts Thyme
• 375g Paella Rice
• 1 Lemon Juice

Instructions

1. Preheat the oven to 200°C (180°C fan). Heat half of the olive oil in a deep frying pan, sauté pan or shallow casserole dish about 30 cm wide over high heat. Brown the pork belly slices on both sides in batches, then transfer to a bowl.
2. Add the remaining oil to the pan and reduce the heat to medium. Fry the black pudding and bacon for a few minutes until lightly coloured. Remove with a slotted spoon and set aside with the pork.
3. Add the onion and red peppers to the pan and cook for about 10 minutes until soft and pale golden. Stir in the chopped tomatoes and cook until softened. Add the garlic cloves, paprika and chilli flakes and cook for a further 2 minutes.
4. Return the pork, black pudding and bacon to the pan. Add the cooked white beans, pour in the chicken stock and add the thyme. Bring everything to the boil.
5. Scatter the rice evenly around the meat, pressing it gently so it sits under the stock. Allow the liquid to return to the boil, season well, then transfer the dish to the oven, uncovered. Cook for about 20 minutes without stirring.
6. Check that the rice is tender and the stock has been absorbed. If needed, return to the oven for another 5 minutes, then check again. Adjust seasoning to taste.
7. Squeeze over the lemon juice and drizzle with a little extra virgin olive oil before serving, if desired.

instructions_source: editorial-classic