Arroz al horno (baked rice)
3 steps · 35 min total
- 01
Sear Pork and Sauté Vegetables
Preheat your oven to 200°C/180°C fan/gas 6. In a deep frying pan, sauté pan, or shallow casserole dish (about 30cm in diameter), heat half of the olive oil over high heat. Sear the pork belly slices in batches until deeply colored on each side, then transfer them to a bowl.
Add the remaining oil to the pan and reduce the heat to medium. Fry the black pudding and bacon lardons for several minutes until browned, then remove them with a slotted spoon. Add the onion and peppers to the pan and cook for about 10 minutes, until they're soft and a pale golden color. Stir in the plum tomato and continue cooking until it softens.
Toss in the garlic, smoked paprika, and chilli flakes, cooking for another 2 minutes until fragrant. Return the seared pork, black pudding, and bacon to the pan. Add the dried white beans, chicken stock, and thyme, then bring the mixture to a boil.
