Ar­roz al horno

BBC Good Food - - Instant Recipe Finder -

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

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