Arroz al Horno – The Hidden Gem of Spanish Baked Rice

 

A Taste of Valencia’s Heritage

When people think of Spanish rice dishes, Paella usually comes to mind. But in Valencia, locals treasure another comforting meal that deserves equal recognition – Arroz al Horno, or Spanish Baked Rice. This rustic dish, often prepared in clay pots, combines rice, chickpeas, pork ribs, blood sausage, tomatoes, and potatoes, baked to perfection in the oven. The result? A hearty, soulful recipe that feels like a warm hug in every bite.

Why Arroz al Horno Stands Out

Unlike paella cooked in an open pan, Arroz al Horno develops its flavors slowly in the oven. This method allows the rice to soak up the richness of the broth, meats, and vegetables, creating a layered and deeply satisfying taste. The golden top crust, often adorned with slices of tomato and potato, adds a delightful texture.

Ingredients You’ll Need

To recreate this Valencian classic at home, gather the following:

• 2 cups short-grain rice (like bomba rice)

• 1 cup cooked chickpeas

• 300g pork ribs, cut into chunks

• 1 Spanish morcilla (blood sausage) or chorizo if preferred

• 2 medium potatoes, thinly sliced

• 2 ripe tomatoes (one grated, one sliced)

• 4 cups chicken stock

• 1 head of garlic (whole)

• Olive oil

• Salt and paprika to taste

Step-by-Step Cooking Guide

Step 1: Preparing the Base

• Heat olive oil in a clay pot or oven-safe pan.

• Sear pork ribs until golden brown. Add sliced morcilla or chorizo for extra depth.

• Stir in grated tomato and paprika to create a rich sofrito base.

Step 2: Adding the Goodness

• Mix in the rice and cooked chickpeas, coating them with the sofrito.

• Pour in the hot chicken stock and season with salt.

Step 3: Layering the Toppings

• Place sliced potatoes and tomato rounds on top for a beautiful golden crust.

• Nestle the whole garlic head in the center for flavor and presentation.

Step 4: Baking

• Transfer the pot to a preheated oven at 200°C (390°F).

• Bake uncovered for about 25–30 minutes, until the rice absorbs all the liquid and the top turns golden.

Serving Arroz al Horno

Traditionally, this dish is served directly in the clay pot and shared at the table. Pair it with a light salad and a glass of Spanish red wine for a perfect meal.

Tips for Perfect Baked Rice

• Always use short-grain rice for the authentic texture.

• For vegetarians, substitute meat with roasted vegetables like eggplant or zucchini.

• Don’t skip the garlic head in the center – it’s both decorative and flavorful!

Cultural Significance

Arroz al Horno isn’t just food; it’s a reflection of Spanish tradition. In many Valencian households, Sundays are incomplete without this dish. It showcases the Spanish love for slow-cooked, family-style meals that bring people together.