Arroz al horno (Baked Rice)

Steps

1. 1
   Step 1:

   Heat the oven to 200C/180C fan/gas 6.

2. 2
   Step 2:

   Heat half the olive oil in a deep frying or sauté pan, or a shallow casserole dish, about 30 cm in diameter.

3. 3
   Step 3:

   Over high heat, brown the pork belly on both sides in several batches, then transfer it to a bowl.

4. 4
   Step 4:

   Add the remaining oil to the pan and reduce the heat to medium.

5. 5
   Step 5:

   Add the black pudding and bacon lardons, and fry all over for several minutes.

6. 6
   Step 6:

   Remove the black pudding and bacon with a slotted spoon.

7. 7
   Step 7:

   Fry the onion and red peppers for about 10 minutes, until soft and pale golden.

   10 min
8. 8
   Step 8:

   Add the chopped tomato and cook until soft.

9. 9
   Step 9:

   Add the garlic, smoked paprika, and chilli flakes, and cook for another 2 minutes.

   2 min
10. 10
    Step 10:

    Return the pork, black pudding, and bacon to the pan.

11. 11
    Step 11:

    Add the white beans, chicken stock, and thyme, then bring everything to a boil.

12. 12
    Step 12:

    Sprinkle the rice around the pork belly, pushing it beneath the stock.

13. 13
    Step 13:

    Bring the stock back to a boil, season well, and transfer the pan to the oven uncovered.

14. 14
    Step 14:

    Bake for 20 minutes without stirring, then check the rice. It should be tender and the stock absorbed.

    20 min
15. 15
    Step 15:

    If the rice is not ready, return it to the oven for another 5 minutes, then check again and adjust the seasoning to taste.

    5 min
16. 16
    Step 16:

    Squeeze the lemon juice over the top and drizzle with extra virgin olive oil just before serving, if desired.