A rich Valencian baked rice loaded with pork belly, black pudding and bacon over white beans — finished in the oven until tender and brightened with lemon.
- 2 tbsp Extra Virgin Olive Oil
- 800g Pork Belly Slices
- 150g Black Pudding
- 100g Bacon Lardon
- 1 chopped Onion
- 2 Red Pepper
- 1 chopped Plum Tomatoes
- 8 Garlic Clove
- 4 teaspoons Paprika
- 1/2 teaspoon Chilli Flakes
- 200g Dried White Beans
- 1 1/2 L Chicken Stock
- 6 parts Thyme
- 375g Paella Rice
- 1 Lemon Juice
Video
Preparation
- Heat the oven to 200C/180C fan/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole) around 30cm across, and colour the pork belly slices on each side over high heat in batches, then transfer to a bowl.
- Add the remaining oil, lower to medium heat, and fry the black pudding and bacon all over for a few minutes, then remove with a slotted spoon.
- Fry the onion and peppers for about 10 minutes until soft and pale gold, then add the tomato and cook until soft.
- Stir in the garlic, smoked paprika and chilli flakes and cook for 2 minutes more, then return the pork, black pudding and bacon to the pan.
- Add the beans, stock and thyme, and bring everything to the boil.
- Sprinkle the rice around the pork belly, pushing it under the stock, bring back to the boil, season well, then transfer uncovered to the oven.
- Bake for 20 minutes without stirring, then check — the rice should be tender and the stock absorbed; if not, give it another 5 minutes and check again. Taste for seasoning.
- Squeeze over lemon juice and drizzle with a little extra virgin olive oil just before serving, if you like.
