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Arroz al Horno
Valencian Baked Rice
A traditional Valencian dish, Arroz al Horno, meaning 'baked rice', is a hearty and flavorful one-pot meal typically enjoyed on Thursdays. It features rice baked with tender pork ribs, savory morcilla (blood sausage), chickpeas, and a whole head of garlic, resulting in a wonderfully crispy top.
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- 300 g Medium-grain rice (like Bomba or Calasparra)(Rinse the rice thoroughly under cold water until the water runs clear, then drain well.)
- 400 g Pork ribs(Cut into individual ribs or small pieces.)
- 2 links Morcilla (Spanish blood sausage)(About 100-150g each. Remove casing if desired, or slice into thick rounds.)
- 200 g Cooked chickpeas(Canned or home-cooked. Drained and rinsed.)
- 2 medium Ripe tomatoes(Grated or finely chopped. Discard skins.)
- 1 whole Head of garlic(Top sliced off to expose cloves, but keep the head intact.)
- 600 ml Pork stock or chicken stock(Warmed. You may need slightly more or less depending on the rice.)
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
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- 1
Preheat your oven to 200°C (400°F). Heat the olive oil in a large, oven-safe skillet or directly in the clay pot (if using) over medium-high heat. Season the pork ribs with salt and pepper. Sear the pork ribs on all sides until nicely browned and slightly crispy, about 5-7 minutes. Remove the ribs from the skillet and set aside. If using a separate skillet, transfer the browned ribs to your chosen baking dish (traditionally a cazuela or clay pot).
â±ïž 10 minutes - 2
In the same skillet (or pot), add the rinsed and drained rice. Stir the rice for about 1-2 minutes until it's lightly toasted and smells slightly nutty. Add the grated tomatoes and cook for another 2 minutes, stirring, until they soften and release their juices. Stir in the cooked chickpeas.
â±ïž 5 minutes - 3
Arrange the browned pork ribs evenly over the rice mixture in the baking dish. Place the whole head of garlic, cut-side up, amongst the ribs. Slice the morcilla into thick rounds and tuck them into the rice and around the ribs. Ensure everything is relatively level.
â±ïž 5 minutes - 4
Pour the warmed stock evenly over the rice and other ingredients. The liquid should come up to just cover the rice and ingredients. Season with salt and pepper to taste, remembering that the stock and morcilla may already be salty. Gently stir to combine, ensuring the rice is submerged.
â±ïž 2 minutes - 5
Transfer the baking dish to the preheated oven. Bake for 30-35 minutes, or until the rice has absorbed most of the liquid and the top is golden brown and crispy. You should hear a gentle crackling sound. If the top is browning too quickly, you can loosely tent it with foil.
â±ïž 30-35 minutes - 6
Once baked, carefully remove the dish from the oven. Let the Arroz al Horno rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to finish cooking. Serve directly from the baking dish, ensuring each portion gets a mix of rice, pork, morcilla, chickpeas, and a clove or two of the softened, sweet garlic.
â±ïž 5-10 minutes
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- âTraditionally, Arroz al Horno was made using leftovers from a cocido (Spanish stew).
- âThis dish is a beloved Thursday tradition in Valencia.
- âThe hallmark of a great Arroz al Horno is its wonderfully crispy, golden-brown top layer of rice.
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- Add other meats like chicken pieces or rabbit.
- Omit the morcilla for a version without blood sausage.