Arroz al horno (Valencian baked rice)
A Valencian classic baked in a clay dish with pork ribs, black pudding, chickpeas and a whole head of garlic.
- 70 min15 prep · 55 cook
- MediumDifficulty
- 1100 kcalper serving
Ingredients
- Bomba rice400 g
- Pork ribs, in pieces300 g
- Black puddings (morcilla)2
- Pork belly, in pieces150 g
- Cooked chickpeas250 g
- Potato1
- Tomatoes2
- Head of garlic1
- Hot meat stock900 ml
- Sweet paprika1 tsp
- saffron1 pinch
- Olive oil80 ml
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Preheat the oven to 220 °C. Slice the potato and one tomato into rounds; halve the other tomato.
- 2
In a clay dish or pan, fry the potato slices, the whole garlic head and the tomato rounds in the oil. Set aside.
- 3
Brown the ribs, pork belly and black pudding in the same oil, then grate in the halved tomato and add the paprika.
- 4
Add the rice and chickpeas and stir. Spread in the clay dish and pour over the hot stock with the saffron and salt.
- 5
Arrange the potato, tomato rounds, black pudding and garlic head on top, with the garlic in the centre.
- 6
Bake until the rice has absorbed the stock and the top is golden.
- 7
Rest for a few minutes before serving.
Tips and questions
- What dish should I bake it in?
- A wide, shallow clay dish (cassola) is traditional because it holds heat evenly. A metal roasting tin works too; the rice layer should be no deeper than 2 cm.
- Can I use leftover cocido?
- Yes, that is how it started: use the meat, chickpeas and broth from the stew. Just taste the broth for salt, as it is often already seasoned.
Enjoy your meal!
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