Arroz al horno (baked rice)


Warmth broiler to 200C/180C/gas 6. Warmth a large portion of the oil in a profound browning or sauté skillet (or shallow goulash dish) estimating around 30cm in distance across. Over a high warmth, shading the pork stomach cuts on each side in a few groups, at that point exchange to a bowl. Add the rest of the oil to the skillet and lower the warmth to medium, at that point include the dark pudding and bacon and sear all over for a few mins. Expel with an opened spoon. Broil the onion and peppers for around 10 mins until delicate and pale gold, at that point include the tomato and cook until delicate. Include the garlic, smoked paprika and stew chips and cook for another 2 mins, at that point put the pork, dark pudding and bacon back in the dish. Include the beans, stock and whichever herb you’re utilizing, and convey everything to the bubble.

Sprinkle the rice around the pork gut, pushing it underneath the stock. Let the stock go to the bubble once more, season well, at that point exchange to the stove (abandon it revealed). Cook for 20 mins without mixing, at that point verify how the rice is getting along. The rice ought to be delicate and the stock retained. On the off chance that it’s not prepared, set back in the broiler for another 5 mins, at that point check once more. Taste for flavoring.

Crush lemon squeeze over the best and sprinkle over some additional virgin olive oil just before serving, on the off chance that you like.


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