Arroz al horno baked rice
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)
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