Arroz al Horno

ByChad
Jump to Recipe Print Recipe
Arroz al horno with chickpeas, garlic and pork. AI illustration from the MFD Instagram campaign.

Arroz al Horno

Valencian oven-baked rice with chickpeas, pork, potato, tomato and a whole head of garlic. Use a wide, shallow baking dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting 5 minutes
Total Time 1 hour 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 12 ounces boneless pork shoulder cut into 3/4-inch pieces
  • 1/2 teaspoon fine salt
  • 1 medium waxy potato sliced 1/8 inch thick
  • 1 small head garlic loose skin removed and top sliced off
  • 1 medium tomato grated
  • 1 teaspoon sweet paprika
  • 1 1/2 cups Spanish round-grain rice about 300 g
  • 1 cup cooked chickpeas drained
  • 3 cups hot low-sodium pork or chicken stock divided
  • 1 medium tomato halved across the middle
  • 4 ounces cooked morcilla thickly sliced (optional)

Method
 

  1. Heat the oven to 425°F (220°C). In a wide ovenproof skillet, heat the oil over medium-high. Season the pork and brown for 6 minutes. Transfer to a plate. Brown the potato slices and the cut face of the garlic for 4 minutes, working in batches. Set aside.
  2. Return the pork to the pan with 1/2 cup stock. Cover and simmer gently for 20 minutes, adding a splash of water if necessary. Uncover and let excess liquid evaporate.
  3. Add grated tomato and cook until jammy, about 3 minutes. Stir in paprika, rice and chickpeas. Spread in a shallow 12-inch ovenproof skillet or baking dish. Pour in the remaining 2 1/2 cups hot stock.
  4. Nestle the garlic cut-side up in the center. Arrange potato, tomato halves and optional morcilla over the rice. Bake uncovered for 20–25 minutes, until the liquid has been absorbed, the potato is tender and the rice has no hard center. If dry before tender, add a little boiling water.
  5. Rest for 5 minutes. Split the baked garlic cloves among the servings and squeeze their soft centers onto the rice.

Tried this recipe?

Let us know how it was!

Use a vessel that leaves the rice in a shallow layer. The sliced potato cooks on the surface while the chickpeas nestle into the grains. At the table, the roasted garlic should squeeze easily from its papery skin.

Dish illustration from MFD’s Spain Beyond Paella Reel, created with AI.

Similar Posts