Arroz al horno (baked rice)

Name: Arroz al horno (baked rice)
Prep time: 32 min
Cook time: 30 min
Total time: 1 h 2 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tbsp extra virgin olive oil; 1.8 lb pork belly slice; 5 oz black pudding; 3 ½ oz bacon lardons; 1 onion; 2 red bell pepper; 1 plum tomato; 8 garlic cloves; 1 ½ tbsp paprika; ½ tsp chile flakes; 7 oz dried white beans; 6 ¼ cups chicken stock; 6 thyme; 13 oz paella rice; 1 lemon juice

A Spanish dinner made with pork. Ready in about 1 hour 2 minutes. Difficulty: medium.

32 minPrep (about)
30 minCook (about)
1 hr 2 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredients

2.6 lb pork belly slice
5 oz bacon lardons

Fresh & other

8 oz black pudding
2 onions
3 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
2 plum tomatoes Shopping tip: Canned whole plum tomatoes, or fresh Roma tomatoes.
12 garlic cloves
9 ½ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
9 thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
1.2 lb paella rice
2 lemon juice

Sauces & oils

3 tbsp extra virgin olive oil

Spices & seasonings (3): paprika, chile flakes, dried white beans

2 tbsp paprika
¾ tsp chile flakes Shopping tip: Crushed red pepper flakes.
11 oz dried white beans

How to make it

Steps in our own plain words.

Turn the oven on to 400°F.
Heat half your oil in a deep frying or cook pan measuring around 12 inches in diameter.
Over a high heat, colour your pork belly slices on every side in several batches.
Move to a bowl.
Add the rest of the oil to your pan and lower the heat to medium.
Add the black pudding and bacon.
Fry all over for several mins.
Remove with a slotted spoon.
Fry your onion and peppers for around 10 mins till soft and pale gold.
Add the tomato.
Cook until soft.
Add the chilli flakes, smoked paprika and garlic.
Cook for another 2 mins.
Put the bacon back, black pudding and pork in the pan.
Add the whichever herb you're using, stock and beans.
Bring everything to the boil.
Sprinkle your rice around your pork belly, pushing it underneath the stock.
Let your stock come to the boil again.
Season well.
Move to the oven.
Cook for 20 mins without stirring.
Check to see how your rice is doing.
Your rice should be tender plus the stock absorbed.
If it’s not, put back in oven for another 5 mins, check again.
Taste for seasoning.
Squeeze lemon juice over the top plus drizzle over some extra virgin olive oil before serving, if you like.