Valencia (Xàtiva) · Spain
Arroz al Horno
A baked rice from inland Valencia, traditionally made the day after a cocido stew to use up the leftover broth, chickpeas and meats.
Approximate, per 1 plate (~400g). Values vary by recipe and portion.
Where it comes from
A baked rice from inland Valencia, traditionally made the day after a cocido stew to use up the leftover broth, chickpeas and meats. Cooked in an earthenware cazuela in the oven rather than on the stovetop, it is layered with pork ribs, blood sausage (morcilla), chickpeas, potato and a whole head of garlic in the center. The oven gives it a firm, dry, richly browned top.
Where to eat Arroz al Horno
0 restaurants worldwide serve it.
The variants
Con costra de garbanzos
Classic Xàtiva style loaded with chickpeas and pork.
Amb fesols i naps
Winter variant with beans and turnips from the cocido.
Arroz al horno de bacalao
Lenten version using salt cod instead of pork.
Cook it yourself
- Arroz al Horno
An inland Valencian baked rice, traditionally born the day after a cocido to make use of its leftover broth, chickpeas and meats. Cooked uncovered in the oven, it develops a firm, toasty top crowned with a whole roasted garlic head.