Wood-Fire Oven Baked Spanish Rice
Today we’re going to prepare a classic rice dish of Spain but not the one you might be thinking of! Paella may be the most famous dish of Spain but Arroz al Horno which also hails from the Valencian region is equally tasty, loaded with garbanzo beans, fresh ripe tomatoes and black sausage known as morcilla.
Ingredients
Instructions
Preheat the oven to 250°C (485°F).
Slice the potatoes and tomatoes into thick slices.
Peel the garlic and lightly score it with a knife.
In a pan, heat olive oil and fry the potatoes until browned. Remove and set aside.
Drain the excess oil from the pan and add the garlic. Cook for a few minutes.
Add the pork ribs to the pan and brown them. Season with sea salt.
Remove the pork ribs and add the morcilla sausage. Cook gently for a few minutes.
In a separate pot, bring three cups of water to a boil. Add saffron and sea salt.
Grate a large tomato and add it to the pan with the sausage. Cook for about five minutes.
Add the cooked garbanzo beans, a pinch of sea salt, and sweet pimenton to the pan. Mix well.
Add the rice to the pan and toast it slightly.
Return the meat and potatoes to the pan with the garlic.
Mix everything together and pour in the hot water seasoned with saffron and sea salt.
Arrange the sliced tomatoes and morcilla sausage on top of the rice.
Place the pan in the preheated oven and bake at 250°C (485°F) for 10 minutes.
Reduce the oven temperature to 230°C (450°F) and continue baking for another 10 minutes.
Remove from the oven and serve hot.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
