My new release Tempranillo paired with this hearty, flavourful rice dish from southern Spain.
Thanks to @ BBC Good Food for this recipe. Its a nice variation on Paella, in this case baked in the oven to give extra depth of flavour. Track down the black pudding, most likely found in a good independent butcher such as my local, Goodwood Quality Meats.
This is perfect comfort food for the cool nights which are suddenly upon us.
Serves 6-8 and makes delicious leftovers, or try making croquetas with fresh aioli.
INGREDIENTS
• 2 tablespoons extra virgin olive oil, plus extra to serve
• 500g ounces thick pork belly slices (about 8–10), halved
• 150g ounces black pudding, roughly chopped
• 100 ounces smoky bacon lardons, or Chorizo
• 1 onion, finely chopped
• 2 red capsicum, halved, deseeded and sliced
• 1 tin whole tomatoes
• 8 garlic cloves, roughly chopped
• 2 teaspoons smoked paprika
• 0.5 teaspoons dried chilli flakes (use ¼–½ tsp to taste)
• 1 tub white beans, drained (haricot, butter beans or cannellini)
• 5 cups chicken stock
• 6 thyme or rosemary sprigs
• 500g Spanish paella rice
• 1 lemon, juiced
STEPS
1. Preheat oven & brown pork belly: Heat the oven to 200°C/180°C fan/Gas 6. Heat 1 tbsp extra virgin olive oil in a deep ovenproof frying or sauté pan (or shallow casserole dish, around 30cm diameter). Over a high heat, colour the pork belly slices on each side in batches, then transfer to a bowl.
2. Fry black pudding & bacon: Add the remaining 2 tbsp extra virgin olive oil and lower the heat to medium. Add black pudding, roughly chopped chunky bacon lardons and fry all over for several minutes until coloured. Remove with a slotted spoon.
3. Build the sofrito: Fry the onion, finely chopped and capsicum for around 10 minutes until soft and pale gold, then add the tinned tomato and bring to a gentle simmer. Add the garlic, paprika, and chilli flakes and simmer for 2 minutes. Return the pork belly, black pudding, and bacon to the pan.
4. Add stock & bring to the boil: Add the white beans, chicken stock, and thyme/rosemary and bring everything to the boil.
5. Add rice & transfer to oven: Sprinkle the paella rice around the pork belly, pushing it underneath the stock. Let the stock return to the boil, season well, then transfer the uncovered pan to the oven.
6. Bake: Bake for 20 minutes without stirring, then check whether the rice is tender and the stock fully absorbed. Add extra stock after 15 min, if needed. If not quite ready, return to the oven for a further 5 minutes and check again.
7. Finish & serve: Taste and adjust seasoning. Squeeze over the lemon juice and drizzle with a little extra virgin olive oil and chopped fresh parsley.
NOTES
**Paella rice:** Look for Calasparra or Bomba rice — both absorb stock beautifully without going mushy. Arborio is not a good substitute as it makes the dish creamy rather than dry.
**Pan size matters:** You need a pan around 40-50cm diameter that is ovenproof. A wide, shallow casserole works perfectly.
**Swaps:** Chicken thighs can replace pork belly; chorizo can replace bacon lardons — both work very well.
**Make ahead:** You can prepare everything up to the point of adding the rice and refrigerate. When ready to cook, reheat the pan, bring back to the boil, add the rice, and proceed.
