baked rice


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)

  • black pudding

  • 1 garlic bulb

  • 1 medium potato

  • 100g tomato pulp

  • sweet paprika

  • 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.