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. step 1 Heat oven to 200C/180C/gas 6
2. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter
3. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl
4. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins
5. Remove with a slotted spoon
6. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft
7. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan
8. Add the beans, stock and whichever herb you're using, and bring everything to the boil. step 2 Sprinkle the rice around the pork belly, pushing it underneath the stock