Authentic Arroz al Horno: Valencia’s Favorite Baked Rice

Welcome to my kitchen! Today, I’m so excited to share a treasured recipe from the heart of Spain. While many associate Valencia with paella, I’m letting you in on a local secret: a dish that holds an even dearer place in the community, Arroz al Horno, or oven-baked rice.

This is rustic, comforting food at its finest—a rich and savory one-pot meal brimming with tender pork, flavorful sausages, and creamy chickpeas, all baked to perfection. The true magic happens when it’s cooked in a traditional terracotta pot, or ‘cazuela,’ which slowly and evenly melds all the incredible flavors together. But please don’t worry if you don’t have one; a deep, oven-safe skillet or a casserole dish will also yield a delicious result. Let’s bring this taste of authentic Spanish home cooking to your table!

[image: A rustic terracotta dish of golden Arroz al Horno, fresh from the oven, with a whole roasted garlic head in the center.]

• 1 ½ cups (300g) Bomba or other Spanish short-grain rice
• 1 lb (450g) pork ribs, cut into small pieces
• 4 oz (115g) pancetta or thick-cut bacon, diced
• 2 links Spanish morcilla (blood sausage), cut into thick slices
• 1 medium potato, peeled and cut into ¼-inch slices
• 1 cup (150g) cooked chickpeas, rinsed and drained
• 1 large ripe tomato, grated
• 1 whole head of garlic, plus 4 cloves minced
• 4 cups (about 1 liter) hot chicken or pork broth
• 1 tsp sweet paprika (pimentón dulce)
• A pinch of saffron threads
• ¼ cup extra virgin olive oil
• Salt to taste

1. Preheat your oven to 400°F (200°C). Season the pork ribs generously with salt.
2. In a terracotta cazuela or a large, oven-safe skillet over medium-high heat, add the olive oil. Once shimmering, carefully add the pork ribs and pancetta. Brown the meat on all sides until golden and crisp. Remove the meat with a slotted spoon and set aside.
3. In the same pot, lower the heat to medium and sauté the potato slices for 2-3 minutes per side until lightly golden. Remove them and set aside.
4. Add the minced garlic to the pot and cook for about 30 seconds until fragrant, being careful not to let it burn. Stir in the grated tomato and cook for 5-7 minutes, until it darkens into a rich paste.
5. Stir in the sweet paprika and cook for another 30 seconds. Add the rice to the pot, stirring constantly to coat each grain in the flavorful oil and tomato base. Toast for 1-2 minutes.
6. Return the browned pork ribs and pancetta to the pot. Add the chickpeas and pour in the hot broth. Add the saffron threads and season with salt, keeping in mind the broth and meats are already salty. Give everything a gentle stir to combine.
7. Now for the beautiful final arrangement. Nestle the slices of morcilla and the golden potato slices on top of the rice. Place the whole head of garlic, stem-side up, right in the center.
8. Bring the mixture to a vigorous boil on the stovetop. Once it’s boiling, immediately and carefully transfer the pot to the preheated oven.
9. Bake for 20-25 minutes, or until all the liquid has been absorbed and the rice is perfectly cooked. The top should be golden and slightly crisp.
10. Remove from the oven and let it rest for at least 5-10 minutes before serving. This allows the flavors to settle and the rice to finish cooking. Serve directly from the pot for a wonderful, rustic presentation. Enjoy!

Nutritional information is estimated and may vary based on the specific ingredients used.