Arroz al horno (baked rice)
Arroz al horno (baked rice) — a classic Spanish baked rice dish featuring pork.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Pork, Spanish
Ingredients
- 2 tbsp extra virgin olive oil
- 800 g pork belly slices
- 150 pcs black pudding
- 100 g bacon lardon
- 1 g onions
- 2 g red pepper
- 1 g plum tomatoes
- 8 pcs garlic cloves
- 4 tbsp paprika
- 0.5 g chilli flakes
- 200 g white beans
- 1.5 g chicken stock
- 6 pcs parts thyme
- 375 g paella rice
- 1 tbsp lemon juice
Instructions
- Set the oven to 200C (180C fan)/gas mark 6 to heat up.
- Warm half of the oil in a deep frying pan or sauté pan (or a shallow 30cm casserole) over high heat.
- Working in batches, sear the pork belly slices on both sides until browned, then transfer them to a bowl.
- Pour the remaining oil into the pan and reduce the heat to medium.
- Add the black pudding and bacon and fry for a few minutes until cooked through; lift them out with a slotted spoon and set aside.
- Cook the onion and peppers for about 10 minutes, until they are soft and a pale golden colour.
- Stir in the tomato and cook until it has softened.
- Add the garlic, smoked paprika and chilli flakes and cook for a further 2 minutes.
- Return the browned pork belly, black pudding and bacon to the pan.
- Pour in the beans, stock and your chosen herb, then bring the mixture to the boil.
- Scatter the rice around the pork belly, pushing it down into the stock; allow the liquid to come back to the boil and season well.
- Place the pan in the oven uncovered and bake for 20 minutes without stirring.
- Check the rice — it should be tender and the stock absorbed. If it needs longer, return to the oven for another 5 minutes, then check again and adjust seasoning.
- Just before serving, squeeze lemon juice over the top and, if you like, drizzle with extra virgin olive oil.