Arroz con Costillas y Judías Verdes (Spanish Rice with Pork Ribs and Green Beans)

• 900 g Pork spare ribs, bone-in
• 2 tbsp Extra virgin olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 4 cloves Garlic
• 2 tsp Smoked paprika
• 2 tbsp Tomato purée
• 250 g Green beans
• 1.1 liters Chicken stock, hot
• 320 g Bomba rice
• 1 piece Lemon

1. Pat the ribs dry, then season all over with the fine sea salt and black pepper. Peel and finely slice the garlic. Trim the green beans and cut them into bite-size lengths.
2. Heat the extra virgin olive oil in a paella pan (or large frying pan) over medium-high heat. Brown the ribs well on all sides, 8 to 10 minutes, adjusting the heat so the fat renders without burning. Transfer the ribs to a plate.
3. Lower the heat to medium and add the garlic to the pan; cook for 30 to 60 seconds until fragrant. Stir in the smoked paprika and tomato purée and cook for 1 minute, scraping up any browned bits. Return the ribs to the pan.
4. Add the green beans and pour in the hot chicken stock. Bring to a lively simmer, then cook for 15 minutes so the ribs start to tenderise and the stock becomes flavourful. Taste the broth and adjust with a little more fine sea salt if needed.
5. Stir in the bomba rice and spread it out evenly; from this point, avoid stirring so the rice cooks evenly. Simmer for 16 to 18 minutes, turning the heat down as needed, until the rice is tender and most of the liquid has been absorbed. If the pan looks dry before the rice is ready, add a small splash of chicken stock and continue cooking.
6. Remove from the heat and rest for 5 minutes. Cut the lemon into wedges. Serve the rice with ribs and green beans, with lemon to squeeze over at the table.

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