ChefBookDinner · Spanish
Arroz al horno (baked rice)
A traditional Spanish baked rice dish featuring hearty pork belly, black pudding, and white beans, cooked to perfection in the oven.
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- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
- Level
- Medium
Method
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Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (around 30cm) and brown the pork belly slices in batches over high heat, then set aside. Add remaining oil and fry black pudding and bacon for several minutes over medium heat. Remove with a slotted spoon. Fry onion and peppers for 10 minutes until soft, then add tomato and cook until soft. Stir in garlic, paprika, and chilli flakes for 2 minutes. Return pork, black pudding, and bacon to the pan. Add beans, stock, and thyme, then bring to a boil.
Sprinkle the rice around the pork belly, pushing it under the stock. Bring to a boil again, season, and transfer uncovered to the oven. Cook for 20-25 minutes without stirring until the rice is tender and stock is absorbed.
Squeeze lemon juice over the top and drizzle with extra virgin olive oil before serving.
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