Spanishby TheMealDBArroz al horno (baked rice)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 tbsp Extra Virgin Olive Oil800g Pork belly slices150g Black Pudding100g Bacon lardon1 chopped Onion2 Red Pepper1 chopped Plum Tomatoes8 Garlic Clove4 teaspoons Paprika1/2 teaspoon Chilli Flakes200g Dried white beans1 1/2 L Chicken Stock6 parts Thyme375g Paella Rice1 Lemon JuiceStepsStep-by-step0 of 5 done1Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl.2Add 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. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft.3Add 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. Add the beans, stock and whichever herb you're using, and bring everything to the boil.4Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it’s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.5Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.Source: TheMealDB
