Arroz al Horno

Name: Arroz al Horno
Yield: 2 servings
Cuisine: Spanish
Ingredients: 400g round rice; 300g pork ribs, in pieces; 1 morcilla (blood sausage), sliced; 200g cooked chickpeas; 2 tomatoes and 1 potato, sliced; 1 whole head of garlic; 1 litre meat stock, with saffron and paprika

Arròs al forn/ah-ROTH al OR-noh/

Also known as: Arros al Forn, Valencian Baked Rice

About this dish

Valencian oven-baked rice with pork ribs, morcilla, chickpeas, tomato, potato and a whole head of garlic.

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Ingredients

🍚400g round rice

🍖300g pork ribs, in pieces

🌭1 morcilla (blood sausage), sliced

🫘200g cooked chickpeas

🍅2 tomatoes and 1 potato, sliced

🧄1 whole head of garlic

🍲1 litre meat stock, with saffron and paprika

Method

Serves 2

Fry the potato slices, ribs, morcilla and garlic head in olive oil in a clay dish.

Add the grated tomato, paprika and rice and stir.

Add the chickpeas and pour over the hot stock with saffron.

Arrange the potato, tomato slices and garlic on top.

Bake at 220°C (430°F) for 20 minutes until the rice is dry and rest for 5 minutes.

✓ What Makes it Authentic

Arròs al forn is traditionally made with leftovers from cocido and baked in a wide clay dish.

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