A meany, beany paella really, and pretty good. Quick, easy and cheap. Ticks all the boxes there!

Quantities serve 4,  easily scaled up or down. You will need a large stove-top-to-oven pan, I used my largest le Creuset casserole dish.

  • 4 lean pork belly strips, halved
  • olive oil

Sear in your pan until they are brown and crispy each side. Remove.

  • 2 slices black pudding, cubed
  • 4 thick slices bacon, cut into lardons

Fry in the same oil until coloured. Remove.

  • 1 small onion, chopped
  • 1 red pepper, sliced

Fry in the same oil (add more if you need to) until soft.

  • 4 garlic cloves, chopped

Fry a bit more.

  • 1 tomato, chopped

Fry until it breaks down. You could use tinned actually, if you have a use for the remainder of the tin.

  • Tin of butter beans or canellini beans
  • Sprig of fresh thyme or rosemary, chopped
  • 2 tsp smoked paprika
  • 1/4 tsp  dried chilli flakes

Stir in. Add back your nicely browned meaty things.

  • 200g paella rice

Stir in.

  • 525 ml chicken stock

Add to the pan. Heat to bubbling then put in an oven at 200C/180C Fan. Leave 20 minutes and then have a peek. If the rice isn’t soft or there is too much liquid, leave another 5.

Serve with lemon to squeeze over if you like. Our home-made bacon is quite salty so it didn’t need more. You may need to adjust the seasoning.