As the weather starts to cool down, Spaniard’s prepare to cook more hearty filling dishes in the oven. In Valencia, where Bomba rice is king, the locals like to eat a baked rice dish called “Arroz al Horno” or in Valencian “Arroz Passejat” which translates to walking rice.
They call it walking rice because before every house had an oven, people would rely on bakeries to provide their ovens for certain dishes. Arroz al Horno would be prepared at home and then taken to the bakery to be finished. Once done it was then brought home with its maker walking in both directions.
Ingredients for 4 to 6 servings
300 grams of Bomba rice
600 ml of stew broth
100 grams of cooked chickpeas
4 pork ribs separated and cut in half
4 small onion black puddings
4 slices of fresh bacon
150 grams crushed tomato
2 cloves of garlic
extra virgin olive oil
salt to taste
pinch of saffron for coloring
How to prepare
- Peel the potato, cut it into thin slices and fry them in a frying pan with oil: Drain and reserve.
- Cut the tomato into slices and sauté them in a frying pan: Remove to a plate.
- Cut the ribs in half, season them, and brown them in another pan with oil. Remove to a plate.
- Cut the bacon into pieces and add in the same pan. Remove along with the ribs.
- Add the black pudding and sauté: Remove to a plate
- Add saffron to the pan, the chopped tomatoes, chickpeas, and rice: season and sauté.
- Place all the ingredients in a clay pot and add the ribs, bacon, and blood sausage.
Add the potatoes and tomato slices, pour in the broth and place the clay pot in the oven at 220ºC for 20 minutes.