Spanish Baked Rice with Pork and Beans

Name: Spanish Baked Rice with Pork and Beans
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 800g pork belly slices; 150g black pudding, sliced; 100g smoked bacon lardons; 1 brown onion, chopped; 2 red peppers, sliced; 2 plum tomatoes, chopped; 8 garlic cloves, sliced; 4 tsp smoked paprika; 1/2 tsp dried chilli flakes; 1 tin cannellini beans (400g), drained; 2 chicken stock cubes (made up to 1.5L); 6 sprigs fresh thyme; 375g paella rice; Juice of 1 lemon

Crisp pork belly, smoky morcilla, tender beans, and golden saffron-spiced rice baked to perfection.

60 min serves 4 Medium Watch

Ingredients

2 tbsp olive oil500ml

800g pork belly slices800g

150g black pudding, sliced200g

100g smoked bacon lardons200g

1 brown onion, chopped1 piece

2 red peppers, sliced2 pack

2 plum tomatoes, chopped4 pack

8 garlic cloves, sliced3 pack

4 tsp smoked paprika45g

1/2 tsp dried chilli flakes35g

1 tin cannellini beans (400g), drained400g

2 chicken stock cubes (made up to 1.5L)10 pack

6 sprigs fresh thyme20g

375g paella rice500g

Juice of 1 lemon1 piece

Method

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, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.
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.
Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £14.36 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£18.66 est. · serves 4

Ingredients

2 tbsp olive oil500ml

800g pork belly slices800g

150g black pudding, sliced200g

100g smoked bacon lardons200g

1 brown onion, chopped1 piece

2 red peppers, sliced2 pack

2 plum tomatoes, chopped4 pack

8 garlic cloves, sliced3 pack

4 tsp smoked paprika45g

1/2 tsp dried chilli flakes35g

1 tin cannellini beans (400g), drained400g

2 chicken stock cubes (made up to 1.5L)10 pack

6 sprigs fresh thyme20g

375g paella rice500g

Juice of 1 lemon1 piece

Method

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, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.

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.

Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.