Recipe
Spanish-style Baked Rice
Valencian baked rice with pork ribs, bacon, blood sausage, chickpeas, potato and tomato, cooked in a clay pot. Complete and flavorful.
- Preparation20 min
- Cooking1 h 10 min
- Total time1 h 30 min
- Servings4 servings
- DifficultyMedium
Baked rice is a traditional dish from the Valencian Community that originated from making use of leftovers from the stew. It includes chickpeas, broth, blood sausage, pork ribs and bacon, and is prepared in a clay pot to finish in the oven, which gives it its characteristic texture and an intense flavor.
Today it is cooked with both leftovers and fresh ingredients, and you can use any oven-safe dish. It is a complete, flavorful meal and very easy to make.
Ingredients
Check off the ingredients you have.
Method
Ingredient Preparation
- Preheat the oven to 220-230 °C.
- Heat the broth in the microwave or in a saucepan until it is very hot.
- Peel the potato, cut it into thin slices and fry them in abundant oil until golden. Set aside.
- In another skillet with 4 tablespoons of olive oil, brown the ribs first and then the bacon. Set aside.
- In the same fat, cook the blood sausages on both sides. Set aside.
- Add the tomato slices to the same oil and brown them lightly. Set aside.
- In the remaining fat, sauté the saffron and the crushed tomato.
- Incorporate the chickpeas and the rice, season with salt and sauté well so that the rice absorbs all the flavors. If your broth is already salty, add less salt.
Assembly and Baking
- Use a clay pot or an oven-safe glass dish (such as Pyrex).
- Place the rice mixed with the chickpeas at the bottom.
- Arrange the ribs from the center towards the edges and distribute the bacon evenly on top.
- Place the potato slices and then the tomato slices.
- Add the blood sausages and place the whole head of garlic in the center.
- Pour the very hot broth evenly over the entire dish.
- Bake for between 30 and 45 minutes, until the rice is cooked and slightly dry on the surface.
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