José Pizarro’s Arroz al Horno with Pork Ribs
This Spanish dish is packed full of flavour; from the meaty, spiced pork ribs to the savoury tomato and pepper rice, this dish comes out of the oven in delicious harmony.
Introduction
Ribs have a special place in my heart – they’re just irresistible, no matter how they’re cooked! In this recipe, while rice serves as the foundational ingredient, the ribs are the star of the show. Marinated to perfection, the ribs release their rich, savoury juices into the rice as they cook, infusing every grain with a depth of flavour that is mouth-watering and satisfying. 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. 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. An Amontillado would pair beautifully with these delicious ribs.
Ingredients
| 6 chunky | pork belly ribs |
| 200ml (7fl oz/scant 1 cup) | white wine |
| Pared zest of 1 | lemon |
| 4 sprigs of | oregano |
| Good pinch of | pimentón |
| 75ml (2½fl oz/scant ⅓ cup) | olive oil |
| 1 large | onion, finely sliced |
| 2 | red (bell) peppers, deseeded and sliced |
| 3 large | tomatoes, chopped |
| 3 | garlic cloves, crushed |
| 300g (10½oz/1⅔ cups) | bomba or other medium-grain paella rice |
| 700ml (24fl oz/3 cups) | fresh chicken stock |
| flaky sea salt and freshly ground black pepper |
Essential kit
You will need: a paella pan or ovenproof dish
Method
Takes 3 hours, plus marinating.
Put the ribs in a dish with the white wine, lemon zest, oregano and pimentón and marinate for 1–2 hours, or overnight.
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 2 hours, or until tender.
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 5 more minutes.
Increase the oven temperature to 170°C fan (190°C/375°F/gas 5).
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.
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