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Nutrition: Per serving

  • kcal563
  • fat28g
  • saturates10g
  • carbs43g
  • sugars4g
  • fibre4g
  • protein33g
  • salt1.3g
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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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Comments, questions and tips (5)

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Overall rating

A star rating of 4.8 out of 5.11 ratings
Annette Wilkinson avatar

Annette Wilkinson

Have made this many times. Excellent easy way to feed a crowd. Love it

debbiesfood

Made for the first time. Halved recipe using 180g paella rice and 600ml of chicken stock. Used a whole tomato, medium onion and 2 cloves of garlic, 3 sprigs of rosemary, 2 pork shoulder steaks cut into chunky strips. Very nice. Wil make it again.

Patrick McMurray

Very nice indeed. However be careful not to add too much salt, as there may already be salt in other ingredients eg. Stock, black pudding, lardons.

Zulema Couso avatar

Zulema Couso

I'm sure it's tasty but this is not the real deal

bongob

Do you have a recipe for the real deal? I've just heard of this dish and would love to make an authentic version

lynsey100 avatar

lynsey100

A star rating of 5 out of 5.

Soooo yummy! It was so easy to cook and so flavoursome. I used thyme.

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