Arroz al Horno (Valencian Baked Rice with Chickpeas and Pork)
Local name: Arròs al forn
In short: Rice baked in a clay dish with pork ribs, blood sausage, chickpeas, potatoes and a whole head of garlic until golden, a Valencian family classic. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 1 h
- Resting
- 5 min
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
Arroz al horno is the Valencian rice dish that goes into the oven rather than onto a flame. Pork ribs, morcilla, chickpeas, potatoes and tomato are layered into a wide clay dish with rice and saffron stock, with a whole head of garlic in the middle. It bakes until the top is crisp and the grains are separate, and it is a popular Sunday meal in winter. Squeeze the soft garlic onto the rice.
Instructions
- Heat the oven to 200°C (400°F). Heat the oil in a 28 to 30 cm (11 to 12 in) flameproof clay dish or ovenproof skillet over medium heat. Brown the ribs for 8 minutes, add the morcilla for 1 minute, then lift both out.
- Fry the potato slices in the same oil for 5 minutes until lightly golden, then lift them out.
- Add the tomatoes and paprika to the dish and cook 5 minutes until thick. Stir in the rice for 1 minute to coat it, then add the chickpeas.
- Pour in the hot stock, add the saffron and salt, and bring to a boil. It should taste a little salty.
- Arrange the ribs, morcilla and potato slices over the rice and set the garlic head cut side up in the center.
- Bake uncovered for 25 to 30 minutes, until the rice is tender and the liquid is absorbed. Cover with foil and rest 5 minutes, then serve from the dish.
Tips
- Use a wide dish so the rice layer is only about 2 cm (3/4 in) deep. A deep, narrow dish cooks unevenly and leaves the center soft.
- Chicken thighs or sausages can replace the ribs, and you can skip the morcilla if it is hard to find. Add 1 tbsp tomato paste if the tomatoes are pale.
Questions and answers
How is arroz al horno different from paella?
It is baked in the oven in a clay dish, usually with pork ribs, morcilla, chickpeas and a whole garlic head. Paella is cooked on the stove or an open fire in a wide, shallow pan.
Can I make arroz al horno ahead of time?
It is best fresh from the oven. Leftovers keep for 2 days in the fridge and reheat covered in a 160°C (325°F) oven with a splash of stock.
Do I need bomba rice?
Any short-grain rice works. If you use a rice that absorbs less liquid, such as Arborio, cut the stock by 50 ml (3 tbsp) and check it a few minutes early.
How long does it take to make Arroz al Horno (Valencian Baked Rice with Chickpeas and Pork)?
About 1 h 30 min in total: 30 min of preparation and 1 h of cooking.
How many calories are in Arroz al Horno (Valencian Baked Rice with Chickpeas and Pork)?
About 640 kcal per serving, with 23 g of protein, 69 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 69 g |
| Fat | 30 g |
| Fiber | 8 g |
| Sugar | 5 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
