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
- 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.