Arroz al horno
Meaty and comforting, this is brilliant for a cold night. It also feeds eight with very little effort. You need to use a pan about 30-34cm in diameter. Most large supermarkets stock paella rice.
SERVES 8 PREP 20 mins COOK 55 mins EASY
2 tbsp extra virgin olive oil, plus extra to serve
800g thick pork belly pork slices (about 8-10 slices), halved 150g black pudding, roughly chopped
100g chunky bacon lardons
1 onion, finely chopped
2 red peppers, halved, deseeded and sliced
1 plum tomato, chopped
8 garlic cloves, roughly chopped 4 tsp smoked paprika
1/4-1/2 tsp dried chilli flakes
1/2 x 400g can white beans, drained (you can use haricot, butter beans or cannellini)
6 thyme or rosemary sprigs
1.2 litres chicken stock
375g paella rice
1 lemon, juiced (optional) 1 Heat oven to 200C/180c/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole) 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, lower the heat to medium, add the black pudding and bacon and fry all over for several mins, then 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 that’s soft too. 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, whichever herb you are using and the stock, 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 anything, 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 some extra virgin olive oil just before serving, if you like.
GOOD TO KNOW vit c • 1 of 5-a-day
PER SERVING 563 kcals • fat 28g • saturates 10g • carbs 43g • sugars 4g • fibre 4g • protein 33g • salt 1.3g