This recipe for baked rice, known as Arroz al Horno in Spanish, is one of the most traditional in Valencian gastronomy. A hearty ancient recipe inherited from our Arab ancestors, which has undergone great changes in history until today.
50ml extra virgin olive oil
500g meat of your choice (preferably on the bone for more flavour)
1 garlic bulb
1 medium potato
100g tomato pulp
150g cooked chickpeas
400g medium grain rice
1 sliced tomato
900ml of meat or vegetable stock
a pinch of saffron and salt
Preheat the oven and brown the meat in a pan.
Sauté the potato slices and the black pudding.
Add the paprika, saffron, tomato pulp, chickpeas and rice, with salt to taste.
Place all the ingredients in a traditional clay pot, topped with the sliced tomatoes and garlic bulb.
Add the hot stock and bake for 25 minutes.