Arroz al Horno

Ingredients

• 2 tbsp extra virgin olive oil
• 1¾ lb pork belly
• ⅓ lb black pudding
• ¼ lb bacon lardons
• 1 onion
• 2 red bell peppers
• 1 plum tomatoes
• 8 clove garlic
• 4 tsp paprika
• ½ tsp chili flakes
• 0.4 lb dried white beans
• 6.3 cup chicken broth
• 6 sprig fresh thyme
• 0.8 lb paella rice
• 1 lemon (optional)
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Preheat oven to 400F (200C). Heat half the olive oil in a deep, oven-safe pan. Sear pork belly slices in batches until browned, then set aside.
2. Add remaining oil, black pudding, and bacon to the pan. Fry for several minutes until browned, then remove with a slotted spoon.
3. Add onion and peppers to the pan; cook until soft, about 10 minutes. Stir in tomato and cook until soft.
4. Add garlic, paprika, and chili flakes; cook for 2 minutes. Return pork, black pudding, and bacon to the pan.
5. Stir in white beans, chicken broth, and thyme. Bring to a boil. Season well with salt and pepper.
6. Sprinkle rice around the pork belly, pushing it gently under the stock. Bring to a boil again.
7. Transfer the uncovered pan to the oven and bake for 20 minutes. Check if rice is tender and stock is absorbed; if not, bake for another 5 minutes.
8. Taste and adjust seasoning. Optionally, squeeze fresh lemon juice and drizzle with extra virgin olive oil before serving.