The Spanish regional dish “”Arroz al Horno”” may not be as famous as paella, but it is a wonderful dish worthy of
attention as a home-cooked meal. Originating from the Valencia region, this dish, like paella, is a baked rice dish
using short-grain rice, but it is characterized by its ease of preparation at home since it does not require careful
cooking over direct heat.The recipe for Arroz al Horno varies by region and household, ranging from simple to luxurious versions. The simple
version is a side dish-like dish using rice, chickpeas, tomatoes, garlic, olive oil, and seasonings. On the other
hand, the luxurious version includes black pudding, pork, fried potatoes, and raisins, making it a substantial
one-pot meal.What is common is that, when cooking the rice, meat juices or chickpea broth are used to bring out a deep umami
flavor. Additionally, a whole garlic placed in the center slowly releases its aroma, enhancing the overall flavor.The cooking method is also distinctive: first, the meat and vegetables are browned, then the rice and spices are
sautéed before adding the liquid. The ingredients are layered on top, and the dish is baked in the oven. This
process results in uniformly tender rice without the crispy parts typical of paella.Arroz al Horno is visually appealing and easy to make, making it versatile for family meals or small gatherings. The
combination of ingredients can be adjusted to suit preferences, making it adaptable for vegetarian or meat dishes,
adding to its charm.
425g, or 1.5 cups of home-cooked chickpeas, drained
Garlic (unpeeled)
1 whole head
Tomato (cored and cut into 1/2 inch thick quarters)
1 large
Can be substituted with table salt.
Can be substituted with chicken broth or consomme soup.
Can be substituted with jasmine rice. If using Japanese rice, adjust the water amount to be slightly less than
the recipe amount.
A sausage made with pork blood, rice, and spices. It can be omitted if difficult to obtain in Japan.
Cooking one point!
If it is difficult to cut the spare ribs with a household knife, ask the butcher to do it for you if possible.
If that is not feasible, the commercially available size will also work. Alternatively, you can use back ribs
(the bone-in meat from the loin side of the pig’s ribs) instead of spare ribs.
Instructions
Preheat the oven to 200°C. In a 1-liter measuring cup, mix 1 tablespoon of salt until dissolved in the broth.
Season the ribs and pork belly with salt and pepper.
In a 3.5-liter sauté pan, add oil and heat over medium heat. Add the potato slices and cook, turning once, until
both sides are a deep golden brown, about 3 minutes per side. Transfer the potatoes to a plate with a spatula
and season with salt.
Add the pork belly and ribs to the sauté pan and cook, turning occasionally, until browned all over, about 8
minutes.
Add the rice, paprika, and saffron, and cook for 1-2 minutes until the rice is evenly coated with oil and
slightly toasted. Pour in the chicken broth, add the thyme, rosemary, and bay leaf. Ensure that all the rice
grains are submerged in the broth.
Distribute the chickpeas evenly over the rice (the chickpeas should be mostly submerged in the liquid). Place
the head of garlic in the center of the pan, and arrange the morcilla (if using), sautéed potato slices, and
tomato slices in a ring around it. Lightly season the tomatoes with salt.
Once the liquid has boiled down, transfer the pan to the oven immediately and bake for about 30 minutes until
the liquid is completely absorbed and the rice is tender. Let it rest uncovered for 5 minutes before serving
directly from the sauté pan.
