Entree: Spain – Valencia – Arroz al Horno (Valencian oven-baked rice with pork, sausages, chickpeas, and tomato broth)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Total 1 hr

Ingredients

- 2 cups (400 g) short-grain rice (Bomba or Calasparra preferred)
- 4 cups (960 ml) chicken or pork stock, hot
- 1.5 lb (680 g) pork spare ribs, cut into serving pieces
- 2 links (approx. 6 oz / 170 g) Spanish chorizo or butifarra, sliced
- 1 cup (200 g) cooked chickpeas (garbanzos), drained if canned
- 1 medium (approx. 150 g) onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) crushed tomatoes or grated tomato
- 3 tbsp (45 ml) olive oil
- 1 tsp (2 g) sweet smoked paprika (pimentón)
- Pinch saffron threads, soaked in 2 tbsp (30 ml) hot water
- Salt to taste, about 1.5 tsp (9 g)
- 1 bay leaf
- Lemon wedges for serving

Instructions

1. Preheat oven to 375°F (190°C). In a large ovenproof cazuela or deep baking dish, heat olive oil over medium heat on the stovetop. Brown the pork ribs on all sides, then remove and set aside. Brown the sliced chorizo briefly and set aside.
2. In the same pan, sauté the onion until translucent, about 5 minutes. Add garlic and paprika and cook 1 minute more. Stir in crushed tomato and cook 3–4 minutes until slightly reduced.
3. Return ribs and chorizo to the pan. Add rice and stir to coat grains in the tomato mixture. Pour in hot stock, add the soaked saffron with its liquid, chickpeas, bay leaf, and salt. Bring to a gentle simmer on the stovetop for 5 minutes.
4. Transfer the pan uncovered to the preheated oven and bake for 25–30 minutes until rice has absorbed most liquid and ribs are tender. If top needs more color, finish under the broiler 2–3 minutes, watching carefully.
5. Remove from oven, let rest 5 minutes. Discard bay leaf, fluff rice gently, and serve with lemon wedges to squeeze over portions.