Arroz al horno (baked rice)

Method

1. 1

   step 1 Heat 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 800 g of pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add 150 g of black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry 1 chopped onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika 4 tsp of paprika powder and 0.5 tsp of 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.

2. 2

   Sprinkle 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.

3. 3

   Squeeze 1 lemon juice over the top and drizzle over 2 tbsp of extra virgin olive oil just before serving, if you like.