Arroz al Horno (Baked Spanish Rice)

A hearty Valencian baked rice with pork belly, blood sausage, bacon, and white beans. Prepared in the oven in a single skillet.

Ingredients

• 2 tbsp Extra virgin olive oil
• 800 g Pork belly (sliced)
• 150 g Blood sausage
• 100 g Bacon (sliced)
• 1 pcs Onion
• 2 pcs Red bell pepper
• 1 pcs Plum tomatoes
• 8 clove Garlic
• 4 tsp Paprika
• 0.5 tsp Chili flakes
• 200 g White beans (cooked)
• 1.5 l Chicken broth
• 6 pcs Thyme (sprigs)
• 375 g Paella rice
• 1 tbsp Lemon juice

Instructions

1. Preheat the oven to 200°C. In a deep skillet (~30 cm), heat half the oil and sear the pork belly slices in batches until golden, then transfer to a bowl.
2. Add the remaining oil, and over medium heat, cook the blood sausage and bacon for a few minutes, then remove with a slotted spoon. Sauté the onion and pepper for about 10 minutes until soft, add the tomatoes. Then add the garlic, paprika, and chili flakes — cook for another 2 minutes. Return the meat, add the beans, broth, and thyme and bring to a boil.
3. Scatter the rice around the pork belly, submerging it in the broth. Bring to a boil again, season to taste, and transfer to the oven without a lid. Cook for 20 minutes without stirring, then check: the rice should be tender and the broth absorbed (if not — cook for another 5 minutes).
4. Before serving, drizzle with lemon juice and extra virgin olive oil.