If you’re unfamiliar with arroz al horno, get familiar with it. It’s a traditional Spanish dish which originated in the community of Valencia, similar to the paella, and it is good. God damn.
In English it translates to ‘oven-baked rice’, so we’ll go with the Spanish title which is a bit more romantic. There are so many variations it’s hard to generalise it, but essentially it’s made by frying meat, adding a few chickpeas, tomatoes, stock (or water) and rice, and baking it in the oven covered with slices of potatoes and tomatoes.
Okay so the basic description is kind of underwhelming and really doesn’t do it justice. Just trust me on this one. It’s too good not to make (while writing this I remembered there were leftovers, so I blissfully skipped off to the kitchen to reheat some).
It’s worth noting that I’ve never been shown how to make this properly, so if there are any experts out there with tips, please let me know how I could improve it! Not that it could get much better, but still.
This recipe was given to me by a Spanish friend of mine (who is, incidentally, from Valencia!) which I changed up a bit.
Scroll down for the recipe.
Arroz al horno
500g (17.5oz) lean pork
200g (7oz) chorizo or morcilla (blood sausage)
1 head garlic (literally a whole thing of garlic, don’t pull the cloves off)
2 medium tomatoes
1 ½ cups rice (preferably short grain)
4 cups beef stock
2 medium potatoes
½ can cooked chickpeas
1 tablespoon smoked paprika (normal paprika if have none smoked)
Salt to taste
- Heat oven to 200°c (390 ℉)
- Cut fresh pork in cubes approximately 2cm, the sausage into thick slices, and tomatoes into slices approximately 8mm. Peel the potatoes and cut them approximately 6mm thick.
- Pour a few tablespoons of olive oil into pan and heat. When hot, fry pork, sausage slices and whole head of garlic (with skin on) until the pork is browned.
- Add slices from one of the tomatoes, stir in, and cook for another 5 minutes
- Add rice to pan and stir in, then pour in stock and sprinkle paprika and chickpeas around.
- Simmer until the rice is cooked, adding more stock if necessary, and while it is cooking (roughly 15min), fry the potatoes.
- In a separate pan, heat a few tablespoons of olive oil and add potato slices. Fry lightly, then remove (this may have to be done in batches).
- Taste the rice and meat mix, adding more paprika or salt if needed.
- Add the rice and meat mix to an oven suitable dish. Lay slices of the rest of the tomato on top, and the potato slices on top of the tomato.
- Cover and bake in the oven until potatoes are golden brown (roughly 10min)
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