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Arroz al horno (baked rice)

Arroz al horno served in a dish with a wooden spoon

Arroz al horno (baked rice)

Name: Arroz al horno (baked rice)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Spanish
Ingredients: 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; ¼-½ tsp dried chilli flakes; ½ x 400g can white beans drained (you can use haricot, butter beans or cannellini); 1.2l chicken stock; 6 thyme or rosemary sprigs; 375g paella rice; 1 lemon juiced (optional)

Diana Henry

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Serves 8

Easy

Prep: 20 mins

Cook: 55 mins

A star rating of 4.8 out of 5.15 ratingsRate

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Combine pork belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling, it feeds eight with little effort and is perfect for a cold night

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Ingredients

Nutrition

Units:

MetricUS

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
¼-½ tsp dried chilli flakes
½ x 400g can white beans

drained (you can use haricot, butter beans or cannellini)
1.2l chicken stock
6 thyme or rosemary sprigs
375g paella rice
1 lemon

juiced (optional)

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Nutrition: Per serving

kcal563
fat28g
saturates10g
carbs43g
sugars4g
fibre4g
protein33g
salt1.3g

Method

step 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.
step 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.
step 3

Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

Recipe from Good Food magazine, November 2018

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A star rating of 4.8 out of 5.15 ratings

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