📝 About This Recipe
Hailing from the heart of Valencia, Arroz al Horno is a rustic, soul-warming masterpiece traditionally born from the leftovers of a 'Cocido' stew. Unlike its famous cousin Paella, this dish is finished in a clay pot in the oven, creating a stunning presentation of golden rice, succulent pork, and smoky morcilla sausages. The hallmark of a perfect bake is the whole head of roasted garlic in the center and the sweet, charred slices of tomato and potato that crown the top.
🥗 Ingredients
The Meat and Base
- 400 grams Pork Ribs (cut into small bite-sized pieces)
- 200 grams Pork Belly (diced into 1-inch cubes)
- 2-4 pieces Morcilla de Cebolla (Spanish Onion Blood Sausage) (traditional Spanish style)
- 1/4 cup Extra Virgin Olive Oil (Spanish variety preferred)
The Rice and Aromatics
- 400 grams Bomba Rice (or other short-grain Spanish rice) (do not rinse the rice)
- 1 whole head Garlic (kept intact, skin on)
- 1 large Tomato (grated for the sofrito)
- 1 teaspoon Sweet Spanish Paprika (Pimentón Dulce) (high quality)
- 1 pinch Saffron Threads (toasted and crushed)
- 200 grams Cooked Chickpeas (drained and rinsed if canned)
Toppings and Liquid
- 800 ml Beef or Chicken Broth (hot, ideally a rich homemade stock)
- 1 medium Potato (peeled and cut into 1/2 inch rounds)
- 1 large Tomato (cut into thick rounds for the top)
- to taste Salt
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F). Authentic Arroz al Horno requires a high temperature to ensure the rice absorbs the liquid perfectly while the toppings caramelize.
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2
In a large frying pan or a wide clay pot (cazuela de barro) over medium-high heat, add the olive oil. Sear the pork ribs and pork belly until they are deeply browned and crispy on all sides. Remove the meat and set aside, leaving the fat in the pan.
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3
In the same oil, fry the potato slices until they are golden but not fully cooked through. Remove and set aside. Then, briefly fry the whole head of garlic to infuse the oil, making sure not to burn the skin.
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4
Add the grated tomato to the pan. Sauté for 3-4 minutes until the water has evaporated and the tomato becomes a thick, dark red paste (the sofrito).
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5
Lower the heat and stir in the sweet paprika. Stir quickly for 30 seconds to avoid burning, then immediately add the Bomba rice. Stir the rice for 2 minutes to 'nacrear' or toast the grains, coating them in the flavorful oils.
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6
Stir in the cooked chickpeas and the seared pork pieces. If you used a frying pan, transfer everything now to a traditional 30-35cm round clay baking dish.
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7
Place the whole head of garlic right in the center of the dish. Arrange the potato slices and tomato rounds decoratively around the garlic. Place the morcilla sausages on top as well.
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8
Check your broth for seasoning; it should be slightly over-salted as the rice will absorb the salt. Stir the saffron into the hot broth and pour it gently over the rice, ensuring all grains are submerged.
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9
Carefully place the clay pot into the preheated oven. Bake for 20 minutes. Do not stir the rice at any point during the baking process.
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10
After 20 minutes, check if the liquid has been fully absorbed. The rice should be tender but firm (al dente) and the top should be beautifully browned.
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11
Remove the dish from the oven and cover it with a clean kitchen towel. Let it rest for 5-10 minutes; this final steaming is crucial for the perfect texture.
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12
Serve the dish in the center of the table. To eat the roasted garlic, squeeze the soft cloves out of their skins—they are like butter!
💡 Chef's Tips
Always use a wide, shallow clay pot (cazuela) to ensure even heat distribution and the perfect rice texture. Never rinse your rice; the starch is needed to give the dish its characteristic body without becoming mushy. If you can't find morcilla, a high-quality smoky chorizo is a tasty, though less traditional, substitute. The ratio of liquid to rice is usually 2:1, but keep an extra half-cup of hot broth ready just in case your oven runs very hot. 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 the Jumilla region. Serve with a simple side of 'Ensalada Valenciana' (lettuce, tomato, onion, and olives) to cut through the richness of the pork. A dollop of fresh alioli (garlic mayonnaise) on the side adds a creamy, pungent kick. Finish the meal with a light dessert like 'Flan de Naranja' (orange flan) to highlight Valencian citrus.