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Arroz al Horno (Baked Rice)
A glorious Spanish baked rice, layered with caramelized pork belly, crispy bacon, and earthy black pudding, all bound together with smoky paprika-spiced stock and white beans. The rice absorbs every savory drop as it cooks undisturbed in the oven, emerging tender and gloriously flavored, finished with a bright squeeze of lemon and a drizzle of olive oil.
⏱️65 min
🍽️4 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Preheat oven to 200°C. Heat half the olive oil in a deep frying or sauté pan (around 30cm diameter) over high heat. Working in batches, color the pork belly slices on each side until browned, then transfer to a bowl.
- 2Add remaining oil to the pan and reduce heat to medium. Add black pudding and bacon, frying for several minutes until cooked through. Remove with a slotted spoon.
- 3In the same pan, fry the onion and peppers for about 10 minutes until soft and lightly golden. Add the tomatoes and cook until softened.
- 4Stir in garlic, smoked paprika, and chilli flakes, cooking for 2 minutes. Return the pork belly, black pudding, and bacon to the pan.
- 5Add beans, chicken stock, and thyme. Bring to a boil.
- 6Sprinkle rice around the pork belly, pushing it beneath the stock. Return to a boil, season well, then transfer to the oven uncovered.
- 7Bake for 20 minutes without stirring. Check if rice is tender and stock is absorbed. If needed, return to oven for another 5 minutes. Taste and adjust seasoning.
- 8Squeeze lemon juice over the top and drizzle with extra virgin olive oil before serving.