Arroz al horno (baked rice)

1. Heat the oven to 200C/180C fan/gas 6. Heat half the oil in a deep frying or saute pan, or a shallow casserole, around 30cm across, and colour the pork belly slices on both sides over high heat in batches, then tip into a bowl.
2. Add the rest of the oil, drop the heat to medium, and fry the black pudding and bacon all over for a few minutes, then lift out with a slotted spoon.
3. Fry the onion and peppers for about 10 minutes, until soft and pale gold, then add the tomato and cook until soft.
4. Stir in the garlic, smoked paprika and chilli flakes and cook for 2 minutes more, then return the pork, black pudding and bacon to the pan.
5. Add the beans, stock and thyme and bring it all to the boil.
6. Scatter the rice around the pork belly, pushing it down under the stock, bring back to the boil, season well, then slide it uncovered into the oven.
7. Bake for 20 minutes without stirring, then check. The rice should be tender and the stock taken up. If not, give it another 5 minutes and check again. Taste for seasoning.
8. Squeeze over the lemon juice and trickle on a little extra virgin olive oil just before serving, if you like.

Tips from the ZestyPlate Kitchen

• Brown the meats properly at the start, because those caramelised scraps are where the rice gets its depth.
• Spread the rice in an even layer under the stock and leave it alone in the oven. That stillness is what gives you the prized crust on the base.
• Use a well-seasoned chicken or seafood stock, since the rice drinks up every bit of it.
• Give it a few minutes out of the oven before serving so the grains settle.