Arroz de matanza

Serves 4

This is a dish based on a recipe from days gone by, when no one had a fridge and you had to use the whole animal every time you slaughtered one. Any cut of pork can be used in the paella – just how it was made back then.

Serves 4, Prep 30 minutes, Cook 2 hours

INGREDIENTS

• 100ml (scant ½ cup) extra virgin olive oil

• 150g (5oz) pork belly, cut into lardons

• 150g (5oz) mini chorizo sausages

• 150g (5oz) smoked bacon

• 3 shallots, quartered

• 6 garlic cloves, finely chopped

• 1 tsp sweet smoked paprika

• 1 tomato, grated

• 1 bay leaf

• 0.4g sa ron

• 2 sprigs of thyme

• 3 litres (12 cups) water

• 400g (2 cups) Spanish paella rice

• Salt, to taste

METHOD

1 Place a paella pan over high heat, add the olive oil and fry all the meats and shallots for 10 minutes.

2 Add the garlic, closely followed by the paprika and grated tomato, cook for about 2 minutes until the oil starts to separate from the tomato paste. Add the bay leaf, sa ron and thyme, pour in the water and simmer over a low heat for 1 hour.

3 Taste and adjust the seasoning if necessary. Add the rice and stir to distribute it evenly. Cook over a high heat for the first 10 minutes, then reduce the heat to medium and cook for a further 9 minutes, without stirring. Let it rest o the heat for 5 minutes before eating.