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.
Approximate, per 1 plate (~400g). Values vary by recipe and portion.
Ingredients
- ·320 g (about 1 1/2 cups) short-grain rice
- ·200 g (about 1 cup) cooked chickpeas
- ·150 g (about 5 oz) pork ribs, cut into small pieces
- ·1 morcilla (blood sausage), sliced
- ·1 whole head of garlic
- ·1 ripe tomato, sliced, plus 1 grated tomato
- ·1 small potato, thinly sliced
- ·700 ml (3 cups) hot meat or cocido broth
- ·4 tablespoons olive oil
- ·1 teaspoon sweet paprika
- ·A pinch of saffron, salt to taste
Method
- 1
Heat the oven to 220°C (425°F). In an ovenproof earthenware dish or metal tin, heat the olive oil on the stovetop and brown the pork ribs.
- 2
Add the grated tomato and paprika and cook briefly to a quick sofrito, being careful not to scorch the paprika.
- 3
Stir in the rice and chickpeas, coating them in the sofrito, then pour in the hot broth infused with saffron and season with salt.
- 4
Arrange the potato slices, tomato slices and morcilla over the top and nestle the whole garlic head into the centre.
- 5
Transfer to the oven and bake, uncovered, for about 20 to 25 minutes until the liquid is absorbed and the top is dry and lightly crisped.
- 6
Let it rest for 5 minutes before serving straight from the dish.