Arroz al horno (baked rice)

Method8 steps · about 1 hr 15 min

1. 1

   Step 1: Heat the oven to 200°C conventional, 180°C fan or gas 6. In an ovenproof deep frying or sauté pan or shallow casserole about 30 cm wide, heat 1 tbsp of the cooking oil.

   Uses 1 tbsp cooking oil for pork belly

2. 2

   Step 2: Brown the 800 g halved pork-belly slices on both sides over high heat, working in batches, and set them aside in a bowl. Lower the heat to medium and add the remaining 1 tbsp cooking oil. Fry the 150 g chopped black pudding and 100 g bacon lardons for several minutes until coloured.

   Uses Same heated pan and initial oil · 800 g halved pork-belly slices · Remaining 1 tbsp cooking oil for black pudding and bacon · 150 g roughly chopped black pudding · 100 g chunky bacon lardons

3. 3

   Step 3: Lift the fried black pudding and bacon out with a slotted spoon and keep them aside with the browned pork. In the same pan and cooking fat, fry the chopped onion (1) and sliced red peppers (2) for about 10 minutes, stirring as needed, until soft and pale gold. Add the chopped plum tomato (1) and cook until it softens.

   Cook onion and peppers · 10 minUses Same fried pudding and bacon removed and reserved · Existing pan fat; do not add another full oil supply · 1 finely chopped onion · 2 deseeded and sliced red peppers · 1 chopped plum tomato

4. 4

   Step 4: Stir the 8 chopped garlic cloves, 4 tsp smoked paprika and ¼–½ tsp chilli flakes into the softened vegetables. Cook for 2 minutes, stirring. Return the reserved browned pork, black pudding and bacon. Add half a 400 g can of drained cooked white beans, 1.2 litres ready chicken stock, and either 6 thyme sprigs or 6 rosemary sprigs. Bring to the boil.

   Uses Complete softened vegetables in existing cooking fat · 8 roughly chopped garlic cloves · 4 tsp smoked paprika · ¼–½ tsp dried chilli flakes · All reserved browned pork · All reserved fried pudding and bacon · ½ of a 400 g can cooked white beans, drained · 1.2 litres ready chicken stock

5. 5

   Step 5: Sprinkle the 375 g paella rice around the pork and push it beneath the liquid in the same boiling meat-and-bean pot. Season with salt and black pepper to taste. Bring back to the boil, then transfer the ovenproof pan to the oven uncovered.

   Uses Complete existing pot with the selected herb · 375 g paella rice · Initial salt seasoning to taste; portion unspecified · Initial black-pepper seasoning to taste; portion unspecified

6. 6

   Step 6: Bake the complete uncovered rice pan for 20 minutes without stirring. Check whether the rice is tender and the stock has been absorbed.

   Check baked rice · 20 minUses Complete assembled rice pan

7. 7

   Step 7: If the rice is not yet tender or the liquid has not been absorbed, return the pan to the oven for another 5 minutes and check again. Once ready, taste and adjust salt or black pepper only as needed.

   Extra bake only if rice needs it · 5 minUses Same partly or fully cooked rice pan · Additional salt only if needed after tasting; amount unspecified · Additional black pepper only if needed after tasting; amount unspecified

8. 8

   Step 8: Serve the finished baked rice in 8 portions. If desired, squeeze over the juice of the optional lemon and drizzle with a little separate serving olive oil.

   Uses Complete tender baked rice with absorbed stock · Optional juice of 1 lemon · Optional extra olive oil to serve; amount unspecified