Arroz Al Horno Spanish Baked Rice Food

ARROZ AL HORNO (BAKED SPANISH RICE)

Steps:

• Preheat oven to 350 degrees.
• Heat oil in pan on medium; sauté pork for 3 minutes.
• Add potato rounds; saute for 3 minutes.
• Add the chickpeas and tomatoes.
• Lower the heat and cook gently for 5-7 minutes.
• Mix in chorizo and rice; stir well.
• Pour in stock and crumbled saffron.
• Bring to boil.
• Place mixture in a casserole dish; cover.
• Place a halved garlic head on top.
• Bake in a medium oven for about 45 minutes.
• Remove garlic head before serving.
• Taste for salt preferences.

ARROZ AL HORNO - OVEN BAKED RICE RECIPE

Steps:

• Cut the fresh pork into cubes
• Cut tomatoes and potatoes into slices
• Fry sausage, bacon and pork until brown
• https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-7.jpg
• Add unpeeled garlic and fry 2-3 minutes
• https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-6.jpg
• Add tomatoes and fry for 2-3 minutes
• Add rice, chickpeas, and broth and stir well, cook for about 10 minutes
• https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-5.jpg
• Fry potatoes in a separate pan
• https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-3.jpg
• Heat oven to 200C / 375F
• Place potatoes, tomato slices and sausages on top of dish. Cover and bake in the oven until golden brown.
• https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-2.jpg

ARROZ AL HORNO, AN OVEN-BAKED SPANISH RICE RECIPE

Steps:

• Cut the fresh pork into cubes, approximately 3/4 inch. Cut the morcilla sausage into thick slices.
• Cut tomatoes into slices, approximately 1/3-inch thick. Peel potatoes and cut into slices approximately 1/4-inch thick.
• Pour a few tablespoons of olive oil into the casserole dish and heat. When it is hot enough, fry the pork, sausage slices and whole head of garlic. Add slices of one tomato into the pan and stir.
• Add the rice into the pan and stir the contents of the frying pan. Add olive oil if necessary.
• Pour the broth and sprinkle the chickpeas around the dish. Simmer for 10 minutes while you fry the potatoes. Add more broth if necessary.
• Heat oven to 375 F.
• In a small frying pan, heat approximately half an inch of olive oil. When hot enough, add the potato slices. Lightly fry them and remove the potatoes.
• Add the rest of the tomato in the dish, laying slices on top. Place potato slices on top of the rice. Cover and bake the meal in the oven until golden brown.