Arroz al Horno Valenciano (Spanish Baked Rice)

Instructions

1

Preheat oven to 400°F (200°C). In a 1-quart measuring cup, stir the 1 tablespoon salt into the stock until dissolved; set aside. Season ribs and pork belly all over with salt and pepper; set aside.
2

In a 3 1/2-quart sauté pan, heat oil over medium-high heat until shimmering. Add potato slices and cook, turning once, until deeply golden brown on both sides, about 3 minutes per side. Using a thin, slotted spatula, transfer potatoes to a plate and season with salt.
3

Immediately add pork ribs and belly to skillet and cook, stirring and turning occasionally, until browned all over, about 8 minutes.
4

Stir in rice, paprika, and saffron, and cook until rice is evenly coated in oil and very lightly toasted, 1 to 2 minutes. Stir in chicken stock, then nestle in thyme, rosemary, and bay leaf. Make sure to scrape down sides of pan so that all grains of rice are submerged in the liquid.
5

While you wait for the liquid to come to a simmer, add chickpeas in an even layer on top of the rice (they will mostly be submerged). Place the head of garlic in the center of the pan and arrange the morcilla (if using), fried potato slices, and tomato slices in a ring around it. Season tomato lightly with salt.
6

As soon as liquid has come to a strong simmer, transfer to oven and bake until liquid is fully absorbed and rice is tender, about 30 minutes. Let rest uncovered for 5 minutes, then serve directly from the pan at the table.
7

Cutting the ribs into segments requires cleaving through fairly thick bone, which is often something better left for the butcher to do. The smaller segments are more manageable and make serving the rice easier, but don&
8

Spanish short-grain rice is typically sold in 500g or 1kg bags, hence why this recipe calls for the rice in grams.

Ingrédients

Instructions