Spanish Baked Rice — Aromatic Dinner

• extra virgin olive oil↗2 ст. л. tbsp

  plus extra for serving

• thick pork belly slices800 г g

  (about 8‑10 slices), halved

• black blood sausage↗150 г g

  coarsely chopped

• bacon pieces100 г g
• onion↗1

  finely chopped

• red pepper↗2

  halved, seeded, sliced into strips

• plum tomato↗1

  sliced

• garlic cloves↗8

  coarsely chopped

• smoked paprika↗4 ч. л. tsp
• dry chili powder↗¼‑½ ч. л. tsp
• white beans↗½ × 400 г банка

  drained (can use garik, butter or cannellini beans)

• chicken broth↗1,2 л l
• sprigs of thyme or rosemary↗6
• paella rice375 г g
• lemon↗1

  juiced (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection, gas 6). In a large skillet about 30 cm in diameter heat half the oil. Over high heat sear the pork belly slices on both sides in several batches, then transfer them to a bowl. Add the remaining oil, reduce heat to medium, add the black blood sausage and bacon and fry for a few minutes, stirring occasionally. Remove with a slotted spoon. Sauté the onion and pepper for about 10 minutes until they become soft and pale‑golden, then add the tomato and cook until softened. Add the garlic, smoked paprika and dry chili powder, fry for another 2 minutes. Return the pork belly, blood sausage and bacon to the skillet. Add the beans, chicken broth and herbs, bring to a boil.

2. 2

   Spread the rice around the meat, pressing it into the broth. Bring the broth to a boil again, season to taste and transfer to the oven (uncovered). Bake for 20 minutes without stirring, then check the rice for doneness. If it is still firm, bake for another 5 minutes and check again. If needed, add more spices or a little broth.

3. 3

   Before serving, squeeze lemon juice over the top and drizzle with a little extra‑virgin olive oil if desired.