Authentic Arroz al Horno Recipe
A traditional Valencian baked rice dish made with pork ribs, blood sausage, chickpeas, saffron, and rich cocido broth.
Ready in
1 hr 25 min
Prep
30 min
Cook
45 min
Total
1 hr 25 min
Servings
4
Difficulty
Medium
Calories
780
Frying pan
Clay baking dish
Oven
Knife
Cutting board
Quantities adjust from the original 4 servings. Fixed items stay unchanged.
Rice base
Meat
Vegetables
Seasoning
- 1
Prepare the vegetables
10 min1Prepare the vegetables
10 minSlice the potato and tomatoes, grate one tomato, and prepare the garlic head.
Keep the garlic head whole for authentic presentation.
- 2
Fry the potatoes
5 min2Fry the potatoes
5 minFry the potato slices in olive oil until lightly golden, then set aside.
Drain excess oil before reserving.
- 3
Cook the pork ribs
8 min3Cook the pork ribs
8 minBrown the pork ribs in the same pan together with the garlic head.
Season well while cooking.
- 4
Cook the sausages
5 min4Cook the sausages
5 minPierce the blood sausages and brown them gently in the pan.
Piercing prevents them from bursting.
- 5
Cook the tomato base
5 min5Cook the tomato base
5 minCook the grated tomato with salt until reduced while heating the broth with saffron.
The tomato should become rich and concentrated.
- 6
Toast the rice
4 min6Toast the rice
4 minAdd chickpeas, rice, and paprika to the pan and stir until the rice becomes slightly translucent.
This step enhances flavor.
- 7
Assemble the dish
5 min7Assemble the dish
5 minTransfer everything into a clay dish, pour in the broth, and arrange the garlic, tomatoes, and sausages on top.
Keep the ingredients evenly distributed.
- 8
Bake
25 min8Bake
25 minBake uncovered until the rice absorbs the broth and the top becomes golden.
Do not stir during baking.
- 9
Rest
10 min9Rest
10 minLet the arroz al horno rest before serving.
Resting improves texture and flavor.
Tips
- Use authentic Bomba rice for best texture.
- A clay dish gives the most authentic result.
- Serve immediately after resting.
- Calories
- 780
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