Arroz al horno Gebakken rijst

Bereiding

1. 1

   step 1 verwarm de oven voor op 200C/180C/gas 6. verhit half the olie in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high verhit, colour 800 g varkensvlees belly slices on each side in several batches, then breng over to a bowl. voeg toe the remaining olie to the pan and lower the verhit to medium, then voeg toe 150 g black pudding and spek and bak all over for several mins. verwijder with a slotted spoon. bak 1 chopped ui and peppers for around 10 mins tot zacht and pale gold, then voeg toe the tomaat and kook tot zacht. voeg toe the knoflook, gerookt 4 theelepels paprikapoeder and 0.5 theelepels chili flakes and kook for another 2 mins, then doe the varkensvlees, black pudding and spek back in the pan. voeg toe the bonen, stock and whichever herb you're using, and breng everything to the kook.

2. 2

   bestrooi the rijst around the varkensvlees belly, pushing it underneath the stock. laat the stock come to the kook again, breng op smaak goed, then breng over to the oven (laat it uncovered). kook for 20 mins without stirring, then controleer to see how the rijst is doing. The rijst should be mals and the stock absorbed. If it’s not ready, doe back in the oven for another 5 mins, then controleer again. proef for seasoning.

3. 3

   pers 1 citroensap over the top and drizzle over some extra virgin 2 eetlepels extra vergine olijfolie just before serving, if you like.