Baked Rice (Valencian Arroz al Horno)

Name: Baked Rice (Valencian Arroz al Horno)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Spanish
Ingredients: 11 oz rice; 8.75 oz cooked chickpeas; 14 oz pork rib; 2 blood sausage; 3.5 oz bacon; 1 potato; 2 tomato; 1 garlic clove; 3.25 cup beef broth; 1 tsp sweet paprika; 1 pinch saffron; 4 tbsp olive oil; 1 tsp salt

The classic Valencian baked rice with chickpeas, pork rib, blood sausage and potato. Made in a clay casserole, it comes out loose and golden.

Dairy-free

Total: 80 min
Prep: 20 min
Servings: 4
Difficulty: Medium

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Ingredients

Serves 4

rice11 oz
cooked chickpeas8.75 oz
pork rib14 oz
blood sausage2
bacon3.5 oz
potato1
tomato2
garlic clove1
beef broth3.25 cup
sweet paprika1 tsp
saffron1 pinch
olive oil4 tbsp
salt1 tsp

Method

1
Preheat the oven to 220 °C (425 °F) and heat the stock with the saffron.
2
In a clay or cast-iron casserole, brown the cut-up pork rib and the diced bacon in the olive oil. Add the blood sausage for one minute and remove.
3
In the same fat, brown the potato cut into thick slices and one tomato cut into slices; set aside.
4
Grate the other tomato, add it to the casserole with the sweet paprika and sauté 3 minutes.
5
Add the rice and chickpeas and stir to coat them.
6
Pour in the hot stock, salt and arrange the potato, tomato, blood sausage and the whole head of garlic in the center on top.
7
Bake about 20 minutes, until the rice is done and there's no liquid left. Rest 5 minutes before serving.