Arroz al horno

Arroz al horno

Tags

Spanish

Cook

Ingredients

  • 1 ½ cups paella rice
  • 3 tomatoes, grated, skin removed
  • 2 chorizo sausages, skinned
  • ½ cup cherry tomatoes, halved
  • 1 cup white beans
  • 1 onion, diced fine
  • 6 cloves garlic, sliced
  • ½ cup artichoke hearts, quartered
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 750ml vegetable stock
  • 3 tbsp olive oil
  • 1 head garlic
  • 1 red pepper, 1cm strips
  • 24 green beans
  • ½ cup artichoke hearts, quartered
  • 2-3 sprigs of fresh rosemary
  • Handful of fresh parsley
  • 2 lemons, cut into wedges

Steps

  1. Preheat the oven to 180°C.
  2. Add bell pepper and beans to a tray with olive oil and season with salt and pepper.
  3. Once the oven is hot, roast for 15-20 minutes.
  4. In a large pan heat a little oil. Add the sausages, breaking them into pieces.
  5. Add the onion, cook until translucent. Add the garlic, cook until fragrant.
  6. Add the grated tomato and stir through. Reduce heat and simmer for 15 minutes.
  7. Around the last 5 minutes, add the smoked paprika and season to taste.
  8. Next, add 1 cup of stock and stir through on low heat.
  9. Add the beans, artichoke hearts and cherry tomatoes. Mix well and bring to a boil.
  10. Add another 2 cups of stock, rosemary and rice. Mix well and evenly spread around the pan.
  11. Season with garlic powder, and a little salt. Simmer for 5 minutes on medium.
  12. Remove your roasted bell pepper from the oven, and allow to cool slightly.
  13. Arrange green beans, bell pepper, and artichoke hearts around the pan.
  14. Place the head of garlic in the centre and drizzle with some olive oil.
  15. Top up stock to ensure everything is just covered. Bake for 20 minutes on the middle shelf.