Sunday, 2 September 2007

Little Foodies Spain - Arroz al horno

It was lovely to drive off the tunnel at Folkestone to find warm weather last Sunday. Since then of course it's been a little mixed. With wistful thoughts of packing up and heading off on that round the world tour, I needed hearty food, I think we all did. So I made...

Arroz al horno, Hearty Baked Rice
(Serves 4)

1 large potato (peeled and sliced into 1cm rounds)
4 slices of black pudding cut into quarters (This was a large one)
2-3 slices of pork belly
3 tomatoes (2 cut in half and 1 diced)
1 bulb garlic (left whole)
2 1/2 cups of HOT good flavoursome stock (must be full of flavour or dish will be bland)
1/4 cup olive oil
2 cups paella rice
1 tin of cooked chickpeas
1 teaspoon paprika

Heat the oven to high (Gas Mark 6, 200C, 400F)
First put the slices of pork belly in the hot oven and cook for approx 15-20 minutes. When done, take it out and cut into cubes. It may take longer, our oven can, if left to it's own devices cremate things!
I started this all off in the frying pan as I've cracked a few terracotta pots putting them on the stove but if you trust your pots on the stove, do use them...
Heat the oil in a frying pan, Add the bulb of garlic and potatoes, fry for about 5 minutes then add the halved tomatoes, the black pudding, and the chopped tomato. Fry for a further 5 minutes. Add the paprika, then the rice, stir and add hot stock.
Add the chickpeas and cubes of cooked pork belly. Arrange it evenly in the pan with the garlic in the middle and the potatoes and tomato halves around the edge.
Bake in the oven for approximately 20 minutes. Check the rice is done and serve immediately if it is. It may need a little longer and a tiny bit more stock. Check it near the end of cooking and adjust as necessary.

To change the leftovers slightly for little tummies this evening. Prior to heating I mixed in a few sprinkles of Japanese teriyaki sauce and milk to loosen it and give some sauce. Devoured!

While we were in Spain, Hubby ordered a dish of pigs cheek, it was delicious and while I was in the butchers yesterday I asked if I could order some. It comes in on Wednesday and then I think I'll have to brine it. I've pulled out Hugh F-W's meat book and Nose to Tail Eating by Fergus Henderson to swat up on the best way to prepare it. I'll then casserole it, espanol style! (If anybody can tell me in simple terms how to do the squigly sign over N's for Spanish words I'd very much appreciate it).


Kelly-Jane said...

Don't know how to do the squiggle.

Your rice looks great, how hubby would love that black pudding!

Anh said...

I can't tell you how much I love your rice dish! OMG, it looks delicious!

Cynthia said...

I know I would enjoy this dish!

Sara said...

Oh my, that looks pretty good! Really sounds like you guys had an amazing time.

Meeta said...

Man am I glad you lot are back - now we can carry on with the lovely food journey across the world. This rice sounds interesting - I am not a fan of black pudding but Tom he loves the stuff!

Marie said...

That looks delish Amanda! I'm impressed! How wonderful that you are able to get pig's cheeks. I bet they will be just wonderful...the name alone sounds delicious and succulent. Back home we eat cod cheeks and tongues which are very good, and actually quite a delicacy! Glad to have you back and posting again! I did write several times to join the Daring Bakers, but I guess I shall just have to be patient and see what happens!

Amanda at Little Foodies said...

Kelly-Jane, I'm not a big fan of black pudding but once in a while I really fancy some.

Anh, thank you!

Cynthia, I'm sure you would too.

Sara, we did and sort of wishing we were still enjoying that freedom. Back to school tomorrow - eek!

Meeta, thank you, me neither but like I said to Kelly-Jane, sometimes, I just fancy some.

Marie, thank you so much, it's good to be back - sort of!

Thank you for your comments.
Amanda x

Truffle said...

My heart almost skipped a beat when I saw this post. What a fabulous creation. I'd love to eat at your house!

Amanda at Little Foodies said...

We'd love you to eat at our house too Truffle. Maybe when you next visit the UK?


Nora B. said...

Love that baked rice and also the variation the next day. I don't eat pork, but I am curious to see what you will do to it.

joey said...

This looks scrumptious! YUM!!! I have to try this...I have a dish just like this one and some ham stock in the freezer that I know would be perfect for this! :)

joey said...

Btw, I tried pig'd cheeks in Spain too and they were awesome! It was served with a Pedro Ximenez reduction sauce and the whole thing tasted incredible!

On my PC I use ALT 164 to do the n with the squiggle, but for some reason I can't do it on my laptop!


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