Arroz al Horno (Valencian Oven-Baked Rice)

Rice baked in the oven with pork ribs, black pudding, chickpeas and a whole head of garlic.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h 25m
Total: 1 hour 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 3 tbsp olive oil
  • 500g pork spare ribs, cut into 4cm pieces
  • 1 morcilla (Spanish black pudding), about 150g, sliced, or British black pudding
  • 1 head of garlic, halved across the middle
  • 2 ripe tomatoes, halved
  • 400g tin chickpeas, drained and rinsed
  • 1 tsp sweet smoked paprika
  • A good pinch of saffron strands, about 0.3g
  • 300g paella (bomba) rice
  • 750ml hot chicken stock (2 stock cubes)
  • Salt to taste

Method

  1. Preheat the oven to 200°C (180°C fan). Soak the saffron in 3 tbsp of the hot stock. Season the ribs.

  2. Heat the oil in a large, deep flameproof casserole or ovenproof paella pan over a medium-high heat. Brown the ribs for 8 minutes, then add the morcilla and cook for 2 minutes.

  3. Add the garlic halves, cut-side down, and the tomatoes, cut-side down, and cook for 3 minutes. Stir in the chickpeas and paprika.

  4. Pour in the hot stock and saffron liquid, season and bring to the boil. Cover with foil and bake for 30 minutes until the ribs are tender.

  5. Sprinkle the rice evenly into the liquid, pressing it under the surface. Bake, uncovered, for 20 minutes until the rice is tender and has absorbed the stock.

  6. Rest for 5 minutes. Squeeze the soft garlic cloves out of their skins over each serving.