Oven Rice With Pork And Tomato 
400g/14oz paella rice or risotto rice 4 pork belly ribs cut with the meat salt and freshly milled pepper 1-2tablespoons of paprika 6 tablespoons good olive oil 8 thick rounds of potato 350g/12oz morcilla or black pudding 1 whole bulb of garlic, loose papery skin removed 200 ml/7fl ozs fino sherry 1lt/ 1 3/4pt good stock .25g saffron strands ( 1 teaspoon of good Manchego) 1 large onion chopped 1 clove of garlic finely chopped 4-6 beef tomatoes Method Rub the pork ribs well with salt, pepper and paprika. Heat 3 tablespoons of oil in a large pan and fry the potatoes and meat until golden on all sides. Sausages and potatoes will take about 25 minutes. Ribs and black pudding cut into 4 chunks about 15 minutes. Heat
the oven to 180ºC / 350ºF/
Gas Mark 4 with the garlic bulb in it. Warm the sherry with the stock. Put
the crumbled saffron into 4 tablespoons of the hot stock for 5 minutes. Meanwhile
heat 3 tablespoons oil in a pan and soften the onion, adding the chopped
garlic towards the end. Cut
4 tomatoes in half and take a good slice from each half. Chop the remainder
of the tomatoes and add the chopped tomatoes to the pan and cook gently to
a sauce. Add1 tablespoon paprika plus the saffron and it’s liquid. Rinse the rice in a colander, stir it into the sauce and heat gently, Turn this out into a wide earthenware casserole and spread it out, seasoning generously. Bed the pork and black pudding down (or sausage) into the rice, slicing them when in position. Press the tomato and potato slices into the spaces and place the whole garlic bulb in the middle of the dish, opening it out a little. Pour in the stock and place the dish in the oven for 30 minutes. When the rice is tender, cover the casserole with foil. Turn off the oven and leave the oven door open, for 10 minutes, this is so the rice can absorb every last drop of moisture. To serve, spoon out onto 4 separate plates a potion each of the meats, tomato and potato. Then give the rice a good stir before spooning it out onto the plates. If you like garlic, put some of the roasted cloves onto each plate, so they can be mashed into the rice when eaten. .
Back
|
