Arroz al Horno

Ingredients

• 800g Pork Belly, Sliced or Cubed
• 150g Black Pudding (chopped)
• 100g Bacon Lardons (unsmoked)
• 1 Onion, finely chopped
• 2 Red Peppers, deseeded and chopped
• 1 Plum Tomato, Chopped
• 8 Garlic Cloves
• 4 tsp Smoked Paprika
• 1/2 tsp chilli flakes
• 1/2 can white beans
• 6 Thyme or Rosemary sprigs
• 1L Chicken Stock
• Lemon Juice (to serve, optional)

Method

1. Preheat oven to 180C Fan. Heat the olive oil in a shallow 12″ casserole dish, and colour the pork belly. When browned, lift out into a bowl.
   
2. Reduce the heat to medium, put the black pudding and bacon in the pan and sauté. Remove with a slotted spoon and set aside with the pork.
   
3. Fry the onion and peppers in the remaining fat, until soft and pale gold, then add the tomato and cook until soft too. Add the garlic, smoked paprika and chilli flakes (if using) and cook for a further 2 minutes.
   
4. Return the pork, black pudding and bacon to the pan. Add the beans, herb(s) and the stock, and bring everything back to the boil.
   
5. Sprinkle the rice around the bits of pork, pushing it below the level of the stock and return to the boil. Season well and transfer – uncovered – to the oven.
   
6. Cook for 30 minutes, without stirring, and check! The rice should be tender, the stock absorbed. If its not ready, return to the oven for another 5 minutes, and check again.
   
7. Squeeze lemon juice of the top and drizzle some extra virgin olive oil, if desired.