José Pizarro's arroz al horno with pork ribs recipe
'The marinade is a bold mix of aromatics and spices, including the zest of lemon and sprigs of fresh oregano, enhanced by a good pinch of pimentón. Marinating not only tenderises the ribs but deepens the flavours. As the ribs slow-cook to tender perfection, their flavours combine with the lemon's acidity, cutting through the richness and balancing the fatty succulence of the pork.
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This harmonious blend of tender meat, aromatic seasoning and refreshing citrus results in a dish in which the flavours dance together in unison. Paired with the soft, flavourful rice that captures all the essences of the marinade, this dish is both hearty and refined.'
Arroz al horno with pork ribs
Ingredients:
(Serves 6, takes 3 hours plus marinating)
6 chunky pork belly ribs
200ml white wine
Pared zest of 1 lemon
4 sprigs of oregano
Good pinch of pimentón
75ml olive oil
1 large onion, finely sliced
2 red peppers, deseeded and sliced
3 large tomatoes, chopped
3 garlic cloves, crushed
300g bomba or other medium-grain paella rice
700ml fresh chicken stock
Flaky sea salt and freshly ground black pepper
Arroz al horno with pork ribs (Emma Lee/PA)
Method:
1. Put the ribs in a dish with the white wine, lemon zest, oregano and pimentón and marinate for one to two hours, or overnight.
2. Preheat the oven to 140°C fan (160°C/320°F/gas 2-3). Put the ribs in an ovenproof dish and cover with kitchen foil. Bake for two hours, or until tender.
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3. Meanwhile, heat the oil in a paella pan or ovenproof dish. Fry the onion and peppers for 10 minutes until really softened, then add the tomatoes and garlic and cook for five more minutes.
Increase the oven temperature to 170°C fan (190°C/375°F/gas 5).
4. Add the rice to the pan, then nestle the ribs 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 minutes until the rice is tender and the ribs are browned, then serve.
(Quadrille/PA)
The Spanish Pantry by José Pizarro is published by Quadrille. Photography by Emma Lee, available now.
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