Medel
Arroz al Horno (Ugnsbaerad Ris)
En fantastisk spansk ugnsbaerad ris, lagerad med karamelliserad fläskkotlett, sprødt bacon och jordisk blodpudding, allt sammanbundet med røkig paprika-kryddad buljong och vita bønor. Risen absorberar varje smakrik droppe när det tillagas ostørt i ugnen och blir ørtenligt mørt och underbar smakfull, avslutad med en frisk citronkläm och ett dopp av olivolja.
⏱️65 min
🍽️4 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Preheat oven to 200°C. Heat half the olive oil in a deep frying or sauté pan (around 30cm diameter) over high heat. Working in batches, color the pork belly slices on each side until browned, then transfer to a bowl.
- 2Add remaining oil to the pan and reduce heat to medium. Add black pudding and bacon, frying for several minutes until cooked through. Remove with a slotted spoon.
- 3In the same pan, fry the onion and peppers for about 10 minutes until soft and lightly golden. Add the tomatoes and cook until softened.
- 4Stir in garlic, smoked paprika, and chilli flakes, cooking for 2 minutes. Return the pork belly, black pudding, and bacon to the pan.
- 5Add beans, chicken stock, and thyme. Bring to a boil.
- 6Sprinkle rice around the pork belly, pushing it beneath the stock. Return to a boil, season well, then transfer to the oven uncovered.
- 7Bake for 20 minutes without stirring. Check if rice is tender and stock is absorbed. If needed, return to oven for another 5 minutes. Taste and adjust seasoning.
- 8Squeeze lemon juice over the top and drizzle with extra virgin olive oil before serving.