Arroz al horno with pork ribs
Easy Paella type dish
Servings: 0
Ingredients
- 2 Racks of baby Back Ribs
- 6 Pork Sausages
- 200 ml white wine
- 1 lemon zest pared
- 4 oregano sprigs
- 2 tsp pimentón sweet smoked paprika
- 75 ml olive oil
- 1 large onion finely sliced
- 2 red peppers deseeded and sliced
- 3 large tomatoes chopped
- 3 garlic cloves crushed
- 300 g bomba or other medium-grain paella rice
- 700 ml fresh chicken stock
Instructions
- Put the ribs and sausages in a dish with the white wine, lemon zest, oregano and 1 teaspoon of pimentón and marinate for 1–2 hrs, or overnight.
- Heat the oven to 160C/140C fan/gas 2. Put the ribs in an ovenproof dish and cover with kitchen foil. Bake for 2 hrs, or until tender. Do not cook the sausages at this point.
- Heat the oil in a paella pan or ovenproof dish. Fry the onion gently for 10 minutes
- Add the peppers and cook for another 10 mins until really softened, Add a teaspoon of pimentón and cook for a further 5 mins.
- Then add the tomatoes and garlic, and cook for 5 more mins.
- Increase the oven temperature to 190C/170C fan/gas
- Add the rice to the pan, then nestle the ribs and sausages into the rice, pouring in any of their juices.
- Pour over the stock, season well with salt and pepper and return to the oven. Bake for 40–45 mins until the rice is tender and the ribs are browned, then serve.