Arroz al horno (baked rice)

Instructions

1- step 1 Heat oven to 200C/180C/gas 6.

2- Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter.

3- Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl.

4- 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.

5- Remove with a slotted spoon.

6- Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft.

7- 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.

8- Add the beans, stock and whichever herb you're using, and bring everything to the boil.

9- step 2 Sprinkle the rice around the pork belly, pushing it underneath the stock.

10- Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered).

11- Cook for 20 mins without stirring, then check to see how the rice is doing.

12- The rice should be tender and the stock absorbed.

13- If it’s not ready, put back in the oven for another 5 mins, then check again.

14- Taste for seasoning.

15- step 3 Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.