📝 About This Recipe
Hailing from the heart of the Valencian Community, Arroz al Horno is the rustic, comforting cousin to the better-known Paella. Traditionally known as 'Passejat' because villagers would carry their clay pots to the local baker's oven, this dish is a masterclass in texture, featuring crispy chickpeas, succulent pork ribs, and smoky morcilla. Baked in a shallow earthenware 'cazuela,' the rice absorbs a rich, golden broth, resulting in a perfectly dry, toasted crust that is simply irresistible.
🥗 Ingredients
The Proteins
- 500 grams Pork ribs (cut into small, bite-sized pieces)
- 200 grams Pork belly (diced into 1-inch cubes)
- 2 pieces Morcilla (Spanish blood onion sausage) (sliced into thick rounds)
- 2 pieces Fresh longaniza or mild chorizo (cut into 2-inch lengths)
The Rice and Aromatics
- 400 grams Bomba or Calasparra Rice (short-grain Spanish rice is essential)
- 1 head Garlic (kept whole, loose skin removed)
- 1 large Tomato (grated (discard the skin))
- 1 medium Tomato (sliced into rounds for the top)
- 200 grams Cooked chickpeas (rinsed and drained)
- 1/2 cup Extra virgin olive oil (high quality)
The Liquid Gold
- 800 ml Chicken or Meat Broth (hot, ideally homemade)
- 1/2 teaspoon Saffron threads (toasted and crushed)
- 1 teaspoon Sweet Spanish Paprika (Pimentón) (Dulce variety)
- to taste Salt
The Finishing Touch
- 1 medium Potato (peeled and sliced into 1/2 inch rounds)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F). If using a traditional clay cazuela, ensure it is room temperature before starting to avoid cracking.
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2
In a large skillet or directly in a flame-proof cazuela over medium-high heat, add the olive oil. Fry the whole head of garlic in the center until the outer skin is golden brown, then set it aside.
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3
In the same oil, brown the pork ribs and pork belly until deeply caramelized and crispy. Remove and set aside.
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4
Briefly sear the sausages (morcilla and longaniza) for 1 minute per side just to release some of their fats. Be careful not to break the morcilla. Remove and set aside.
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5
Add the potato slices to the oil and fry for 2-3 minutes per side until lightly golden but not fully cooked. Remove and set aside.
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6
Lower the heat slightly and add the grated tomato to the pan. Sauté for 3-4 minutes until the water has evaporated and the tomato has darkened.
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7
Add the rice to the tomato mixture and stir constantly for 2 minutes to 'nacrear' (toast) the grains. This ensures the rice stays separate and firm.
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8
Stir in the sweet paprika and the cooked chickpeas, tossing for 30 seconds to avoid burning the paprika.
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9
If you were using a skillet, transfer the rice mixture to your baking dish now. Evenly distribute the browned meats and the whole garlic head in the center.
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10
Mix the crushed saffron into the hot broth and pour the liquid over the rice. Season with salt—the broth should taste slightly over-salted as the rice will absorb it.
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11
Arrange the potato slices and the fresh tomato rounds on top in a decorative pattern. Place the sausages between the potato slices.
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12
Place the dish in the lower third of the oven. Bake for 20-25 minutes. Do not stir the rice while it is baking.
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13
Check the rice at 20 minutes; the liquid should be fully absorbed and the top should be beautifully toasted. If the rice is still too firm, add 5 more minutes.
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14
Remove from the oven and cover with a clean kitchen towel. Let it rest for 5-10 minutes. This 'reposo' is crucial for the final texture of the grain.
💡 Chef's Tips
Always use a 2:1 ratio of broth to rice by volume for the perfect 'dry' finish. If you don't have a clay cazuela, a wide cast-iron skillet or a shallow ceramic baking dish works beautifully. Don't skip toasting the rice; this creates a barrier that prevents the grains from becoming mushy. Use authentic Spanish Saffron for that specific earthy aroma and deep golden color. Ensure your broth is boiling hot when you pour it over the rice to maintain the cooking temperature.
🍽️ Serving Suggestions
Pair with a robust Spanish red wine, such as a Monastrell from Jumilla or a Rioja Crianza. Serve with a side of simple 'Ensalada Valenciana' (lettuce, tomatoes, onions, and olives) to cut through the richness. A dollop of homemade Alioli (garlic mayonnaise) on the side is a common and delicious addition. Finish the meal with a light citrus sorbet or a slice of flan to balance the savory flavors.