Arroz Al Horno Baked Rice Recipes

ARROZ AL HORNO (BAKED RICE)

Steps:

• Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.
• Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it's not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.
• Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

ARROZ AL HORNO - OVEN BAKED RICE RECIPE

Steps:

• Cut the fresh pork into cubes
• Cut tomatoes and potatoes into slices
• Fry sausage, bacon and pork until brown
• https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-7.jpg
• Add unpeeled garlic and fry 2-3 minutes
• https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-6.jpg
• Add tomatoes and fry for 2-3 minutes
• Add rice, chickpeas, and broth and stir well, cook for about 10 minutes
• https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-5.jpg
• Fry potatoes in a separate pan
• https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-3.jpg
• Heat oven to 200C / 375F
• Place potatoes, tomato slices and sausages on top of dish. Cover and bake in the oven until golden brown.
• https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-2.jpg

ARROZ AL HORNO (BAKED SPANISH RICE)

Steps:

• Preheat oven to 350 degrees.
• Heat oil in pan on medium; sauté pork for 3 minutes.
• Add potato rounds; saute for 3 minutes.
• Add the chickpeas and tomatoes.
• Lower the heat and cook gently for 5-7 minutes.
• Mix in chorizo and rice; stir well.
• Pour in stock and crumbled saffron.
• Bring to boil.
• Place mixture in a casserole dish; cover.
• Place a halved garlic head on top.
• Bake in a medium oven for about 45 minutes.
• Remove garlic head before serving.
• Taste for salt preferences.