Ingredients
- Extra Virgin Olive Oil (2 tbsp)
- Pork belly slices (800 g)
- Black Pudding (150 g)
- Bacon lardon (100 g)
- Onion (1 chopped)
- Red Pepper (2)
- Plum Tomatoes (1 chopped)
- Garlic Clove (8)
- Paprika (4 tsp)
- Chilli Flakes (0.5 tsp)
- Dried white beans (200 g)
- Chicken Stock (1.5 L)
- Thyme (6 sprigs)
- Paella Rice (375 g)
- Lemon Juice (1)
Instructions
Steps
- Preheat your oven to 200°C (or 180°C for fan ovens). In a large deep frying pan or shallow casserole dish (about 30cm in diameter), heat 1 tablespoon of extra virgin olive oil over high heat. Sear the pork belly slices on both sides until browned, working in batches as needed, then transfer them to a bowl.
- Lower the heat to medium and add the remaining oil to the pan. Add the black pudding and bacon lardons, frying until browned, then remove with a slotted spoon. In the same pan, sauté the chopped onion and red peppers for about 10 minutes until softened and lightly golden. Stir in the chopped plum tomatoes and cook until they break down.
- Add the garlic cloves, paprika, and chilli flakes, cooking for another 2 minutes. Return the pork, black pudding, and bacon to the pan. Pour in the dried white beans, chicken stock, and sprinkle in the thyme. Bring the mixture to a boil.
- Evenly distribute the paella rice around the pork belly, ensuring some rice is submerged in the stock. Allow the stock to boil again, season to taste, then transfer the pan to the oven (do not cover). Bake for 20 minutes without stirring, then check if the rice is tender and the stock is absorbed. If necessary, return to the oven for an additional 5 minutes.
- Just before serving, drizzle with fresh lemon juice and a splash of extra virgin olive oil if desired.