Arroz al Horno (Spanish-Style Oven-baked Rice)
Arroz al Horno is a hearty rice and meat dish that comes from Valencia, Spain. The traditional recipe called ‘Arrós al forn’ in Valenciano uses cuts of pork, morcilla sausage, and rice to create a delicious oven-baked rice dish that rivals the famous paella! This recipe can be easily made in under an hour and requires only a large pan or oven-safe dish of around 12-15 inches (30-40cm).
Equipment
- 1 large flat pan or terracotta oven dish or oven-proof dish (approx 12-15 inches/30-40cm)
- 1 large non-stick frying pan (if using a terracotta oven dish or another oven-proof dish)
Ingredients
- 2 cups of paella rice Bomba rice
- 2 morcilla sausages
- 14 oz 400g of pancetta (slices 1/8th inch / 3mm thick)
- 7 oz 200g of large bacon lardons (1 inch / 2.5cm cubes)
- 3.5 oz 100g of fine (smoked) bacon or lardon, diced
- 3 tablespoons of extra virgin olive oil
- 2 tomatoes grated, skin removed
- 1 large onion diced
- 6 cloves of garlic diced
- 1 red bell pepper cut into ½ inch (1cm) thick strips
- 2 heaped teaspoons of smoked paprika
- Salt and cracked black pepper for seasoning
- Handful of fresh flat-leaf parsley
- 2-3 sprigs of fresh rosemary
- 2 lemons
- 1 liter 33 fl oz. of chicken stock
Instructions
Step 1 - Prepare meat
- Preheat oven to 350°F/180°C.
- Start by adding half the olive oil to a non-stick pan or large flat pan on medium-high heat. Add the pancetta pieces and fry until golden. Remove from the pan and set aside. Once cooled, cut into ½ inch (1.25 cm) pieces.14 oz 400g of pancetta (slices 1/8th inch / 3mm thick), 3 tablespoons of extra virgin olive oil
- Next fry the large lardon pieces and bacon bits for 3-4 minutes. Set aside with the cooked pancetta.7 oz 200g of large bacon lardons (1 inch / 2.5cm cubes), 3.5 oz 100g of fine (smoked) bacon or lardon, diced
- In the same oil in the pan add the morcilla sausages. They can either be cooked whole or cut into 1-inch (2.5 cm) pieces. Cook for around 3-4 minutes and set aside with the other cooked meat to use later.2 morcilla sausages
Step 2 - Prepare the sofrito base
- Give the pan a good scrape to bring up the flavor, and reduce heat to medium. Add the remaining olive oil and the diced onion, and fry for 4 minutes until the onion begins to golden.1 large onion
- Add the garlic and bell pepper and cook for 3 minutes.6 cloves of garlic, 1 red bell pepper
- Add the grated tomato and smoked paprika and season to taste. Mix well and cook on medium heat for another 5 minutes until everything softens.2 tomatoes, 2 heaped teaspoons of smoked paprika, Salt and cracked black pepper
Step 3 - Add rice, meat, and stock
- Add the rice and mix through with the sofrito base.2 cups of paella rice
- Add around half of the cooked meat and mix through with around half of the stock and a squeeze of juice from half a lemon. Aim to have an even layer of rice in the dish.1 liter 33 fl oz. of chicken stock
- Next, bring up the heat to high and slowly add the remaining stock until everything is covered and bubbling away on top. Place the remaining meat around the top of the other ingredients and cook for 5-6 minutes.
- Remove from the heat, add a few sprigs of rosemary and bake in the oven for 20-25 minutes at 350°F/180°C. If you’re using a terracotta oven dish or oven-proof dish, transfer the contents from your frying pan into your dish and place the dish into the oven.2-3 sprigs of fresh rosemary
Step 4 - Serve
- Allow to cool for 5 minutes before serving. Garnish with some fresh chopped parsley and a good squeeze of fresh lemon juice.Handful of fresh flat-leaf parsley, 2 lemons
