José Pizarro's José Pizarro's Arroz al Horno with Pork Ribs Recipe
This tasty Spanish recipe by José Pizarro is a must-make; it features tender pork nestled in a flavourful rice with tomatoes and peppers.
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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
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