dinner

Arroz al horno (baked rice)

Name: Arroz al horno (baked rice)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tbsp extra virgin olive oil; 800 g pork belly slices; 150 g black pudding; 100 g bacon lardon; 1 chopped onion; 2 red pepper; 1 chopped plum tomatoes; 8 garlic clove; 4 teaspoons paprika; 1/2 teaspoon chilli flakes; 200 g dried white beans; 1 1/2 L chicken stock; 6 parts thyme; 375 g paella rice; 1 lemon juice

Spanish baked rice loaded with pork belly, black pudding, beans and smoked paprika

55 min total

6 servings

$2.56–$4.26/serving

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spanish hearty baking crowd-pleaser

Ingredients

2 tbsp extra virgin olive oil
800 g pork belly slices
150 g black pudding
100 g bacon lardon
1 chopped onion
2 red pepper
1 chopped plum tomatoes
8 garlic clove
4 teaspoons paprika
1/2 teaspoon chilli flakes
200 g dried white beans
1 1/2 L chicken stock
6 parts thyme
375 g paella rice
1 lemon juice

Instructions

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 the 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 the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the 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 and 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.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.Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

Nutrition Facts

Estimated · USDA

Based on 1 serving

Calories

339 kcal

Carbs

59.1 g

Protein

10.2 g

Fat

6.6 g

Fiber

2.8 g

Sugar

4 g

Estimated per serving from ingredients using USDA FoodData Central data. Actual values vary with brands, sizes, and preparation.

Instructions

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 the 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 the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the 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 and 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.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.Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.