Arroz al horno

Ingredients

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• 300 g bomba rice

• 900 ml hot stew broth (cocido broth)

• 250 g pork ribs, chopped

• 150 g fresh pancetta

• 2 onion black puddings (morcilla de cebolla)

• 80 g cooked chickpeas

• 1 medium potato

• 2 ripe tomatoes (one grated, one sliced)

• 1 head of garlic

• A few saffron threads

• 1 teaspoon sweet paprika

• 4 tablespoons extra virgin olive oil

• Salt

Preparation

1. 01Prepare the ingredientsPreheat the oven to 200 °C. Heat the broth. Cut the potato and one of the tomatoes into thick slices, grate the other tomato and drain the chickpeas.
2. 02Brown potato, garlic and meatsIn a frying pan or directly in the earthenware dish with oil, brown the potato slices and the head of garlic and set aside. Then brown the ribs with salt, the black puddings and lastly the pancetta.
3. 03Make the baseIn the remaining oil, cook the grated tomato with the paprika for a few minutes, until it reduces and loses its water.
4. 04Assemble the dishIn the earthenware dish, spread the raw rice and the chickpeas and mix them with the tomato base. Add the saffron and adjust the salt.
5. 05Cover with brothPour in the hot broth and arrange the ribs, pancetta, black puddings, potato and tomato slices on top, with the head of garlic in the centre.
6. 06BakePut the dish in the oven and cook for about 20–25 minutes, until the rice has absorbed almost all the broth and is cooked.
7. 07Rest and serveTake it out of the oven and rest for a few minutes before serving in the same dish.

Variations

• Arroz con costra: covered with beaten egg and gratinéed in the oven to form a golden crust; a related Valencian recipe.
• With more or fewer chickpeas, or slightly different ingredients depending on the household (potato, tomato, garlic and paprika are common).
• With a hotter oven (about 250 °C) and a shorter time, around 19 minutes, according to some cooks.