Arroz al Horno

Adapted from here.

Serves 5.

☑ TESTED

Ingredients

• 2 tbsp extra virgin olive oil
• 600g thick pork belly pork slices, halved
• 125g black pudding, roughly chopped
• 50g chorizo, roughly chopped
• 75g bacon, chopped
• 1 onion, finely chopped
• 1½ red peppers, halved, deseeded, large slices
• 1 plum tomato, chopped
• 1 whole garlic
• 3 tsp smoked paprika
• ¼ tsp dried chilli flakes
• 150g tinned chickpeas, drained
• 900ml chicken stock
• 4 sprigs of thyme
• 280g paella rice (or just risotto rice to be honest…)

Cooking

Oil in a big pot, high heat, brown the pork belly, set aside.

Medium heat, fry off the black pudding, bacon, chorizo. Set aside.

Fry onion and peppers until soft (~10 minutes).

Add the tomato, cook until soft.

Add smoked paprika and chilli flakes, mix.

Add the meat, chickpeas, stock, thyme, bring to the boil.

Add the rice, bring to the boil, season, transfer to casserole dish.

Stick the whole garlic in the middle.

Bake uncovered for 20 minutes at 180° fan. Stock should be absorbed.