Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high…
60′
Total
4
Servings
hard
Effort
pork
Ingredients · 15
Onion
1 chopped
Produce
Red Pepper
2
Produce
Plum Tomatoes
1 chopped
Produce
Garlic Clove
8
Produce
Chilli Flakes
1/2 teaspoon
Produce
Thyme
6 parts
Produce
Lemon Juice
1
Produce
Pork belly slices
800g
Meat & Seafood
Bacon lardon
100g
Meat & Seafood
Chicken Stock
1 1/2 L
Meat & Seafood
Paprika
4 teaspoons
Spices & Baking
Extra Virgin Olive Oil
2 tbsp
Condiments & Sauces
Dried white beans
200g
Pasta & Grains
Paella Rice
375g
Pasta & Grains
Black Pudding
150g
Other
Method
1
Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins,
2
Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it's not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.
3
Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.