Arroz al Horno, (Baked Rice in English or arròs al forn in Valencian) is one of the most delicious Spanish rice dishes, but at the same time very unknown outside Spain (even inside).
Therefore, I would say arroz al horno is among my top 3 favorite rice dishes, (it is not known as “paella” in Spain). This oven-baked rice dish may come from the inland of Alicante, the southern area of Valencia region or from Xátiva, in Valencia. There are fantastic paella recipes in these areas.
My mum cooks it for me every birthday since I can remember, so you could imagine how much I like it. I usually follow her tasty recipe.
It is also called “arroz paseado” (took to walk rice) because in the past there was no oven in the houses, so once everything was prepared it was taken to the nearest oven, and after some time it was returned to be picked up.
Differences with paella
The main two characteristics of this meat rice recipe are that it will be cooked in the oven with a clay casserole, usually using the cocido stock left, accompanied by pork meat (feet, blood sausage (black pudding), chopped ribs, bacon), chickpeas, potatoes, tomato, and garlic.
However, don’t worry at all if you can’t find a clay casserole, because you can make great baked paellas using a thick glass casserole, like the one I used in London.
Besides, regarding the cocido ingredients, don’t worry at all because this recipe doesn’t require them.
Then, let’s go!
Arroz al Horno Valenciano Recipe
🥘 Difficulty: Easy-Average
🥘 Servings: 4
🥘 Nutrition: 485 Kcal
- 400g paella rice
- 800g meat stock
- 300g pork ribs (chopped)
- 1 pork foot chopped into 2 or 4 pieces (optional but I love it)
- 1 blood sausage (black pudding)
- 100g cooked chickpeas
- 1 large tomato
- 1 medium-size potato
- A few strands of saffron
- 1 garlic head
- Extra virgin olive oil
Arroz al Horno recipe is not difficult, I only find a bit demanding to control the rice when it is inside the oven and the stage when the casserole should be put into the oven (steady hands required).
How to Make Arroz al Horno
Time needed: 1 hour.
🥘 Prep time: 15′
🥘 Cooking time: 45′
Arroz al horno recipe traditionally uses the remains of the cocido for its preparation, mainly the stock and chickpeas which gives it a characteristic flavor. However, these ingredients are not always available, so pre-cooked chickpeas and chicken stock can be used perfectly.
Besides, fatty pieces of meat are usually used so it can be a little heavy. As I don’t like dishes with too much fat, I usually avoid adding bacon.
I recommend cooking the first steps in a normal pan and before adding the stock, adding everything to the casserole.
- Prepare the stock
Boil the pork feet for 1h. Then add some chicken, pork and/or beef bones and the garlic head. It’s 1h 20′ but you really don’t have to take care of it.
- Preheat oven to 200º C
In the meantime, we will prepare the ingredients
- Peel the potato and slice it
In a normal pan, pour the oil and let it warm up. Then, add the slices and stir fry. Set them aside.
- Add the ribs
Saute the ribs until browned and set them aside.
- Grate half a tomato
Pour it into the pan and saute. Stir
- Add the rice
- Add the saffron
- Throw everything in the casserole
Now everything gets a bit more complicated, but not too much.
- Pour the stock
Previously warmed up. Add the salt
- Put in the chickpeas
- Add the ingredients previously set aside
Stir to spread everything evenly. Be very careful because you don’t want to spill the stock out of the casserole
- Carefully put in the rest of the ingredients
The potatoes, ribs, foot pieces and the rest of the tomato (sliced). Add the garlic head in the middle of the casserole.
- Put the casserole in the oven
Let it bake for 20′. the liquid should be evaporated
- Once it is (almost) ready, let it chill a bit
Around 5-10 minutes
- It is time
I’m sure you will like this Spanish Baked Rice (AKA Baked bomba rice)
Here you have an Oven Paella with Chicken, Shrimp, and Chorizo, not authentic but delicious