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
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).