Traditional Valencian Arroz al Horno – Hearty Oven-Baked Rice with beef, Chickpeas, and Morcilla

Arroz al Horno (or arròs al forn in Valencian) is a soul-warming classic from the Valencian Community, where rice reigns supreme. Unlike the famous paella cooked outdoors over open flame, this “oven rice” is baked slowly in a wide clay casserole (cazuela de barro) for deep, comforting flavors. Historically a Monday meal made from Sunday cocido leftovers—using leftover broth, chickpeas, and pork cuts—it transformed humble ingredients into something rich and celebratory. Today, it’s a beloved staple in homes across Valencia, especially in towns like Xàtiva, which even hosts festivals in its honor.

This version features bomba rice (the gold standard for absorption without turning mushy), tender beef ribs and belly, earthy chickpeas, crispy fried potatoes, smoky morcilla (onion blood sausage), a whole garlic head that roasts to mellow sweetness, and fresh tomato slices that caramelize on top. Saffron and sweet paprika infuse a golden hue and subtle warmth. The result: fluffy, flavorful rice studded with meats and veggies, with crispy edges from the high-heat bake.

Why this dish captures Valencian essence

• Bomba rice holds its shape and soaks up the savory broth perfectly.
• Baking concentrates flavors—garlic softens, tomatoes char, and meats tenderize.
• Versatile: meaty and hearty, yet adaptable for lighter or vegetarian twists.
• Perfect for family gatherings or cozy winter dinners.

Prep Time: 20 minutes
Cook Time: 60 minutes (including browning and baking)
Total Time: About 1 hour 20 minutes (plus resting)
Servings: 4 generous portions
Difficulty: Moderate (simple stovetop browning + oven finish)

Ingredients

• 400 g bomba rice (or Calasparra; short-grain paella rice works best)
• 150 g cooked chickpeas (canned, drained and rinsed; or home-cooked from dry)
• 500 g pork ribs, cut into small pieces (ask your butcher to chop)
• 200 g pork belly (panceta), cut into bite-sized chunks
• 2 morcillas de cebolla (onion blood sausages; traditional Valencian style)
• 1 medium potato, peeled and sliced into 1 cm thick rounds
• 1 large ripe tomato, sliced into thick rounds
• 1 whole head of garlic (unpeeled, top trimmed slightly)
• 100 g crushed tomatoes (fresh or canned passata)
• 50 ml extra virgin olive oil
• 800 ml hot broth (ideally homemade cocido or meat stock; chicken or vegetable works)
• 1 teaspoon sweet paprika (pimentón dulce; smoked optional for extra depth)
• A generous pinch of saffron threads (about 20–30 threads, toasted lightly)
• Salt, to taste
• Optional extras: 1 bay leaf, fresh rosemary sprig, or a splash of white wine in the broth

Step-by-Step Instructions

1. Preheat and prep
   Preheat oven to 220°C (428°F) with top and bottom heat (convection if available). Have your clay casserole (or heavy oven-safe pot) ready—traditional terracotta adds authentic flavor and even heat.
2. Brown the meats
   Heat the olive oil in the casserole over medium-high heat on the stovetop. Season pork ribs and belly with salt, then brown in batches until golden and crispy on all sides (5–7 minutes). Remove and set aside.
3. Fry the potato
   In the same oil, add potato slices and fry until golden on both sides (3–4 minutes per side). Remove and drain on paper towels.
4. Sear the morcilla
   Add blood sausages and sear briefly (2–3 minutes), turning gently to avoid bursting. Remove and set aside.
5. Build the sofrito base
   Lower heat to medium. Stir sweet paprika into the oil quickly (30 seconds max—don’t burn!). Add crushed tomatoes and cook 3–5 minutes until the mixture thickens and oil separates (this is the key flavor layer).
6. Toast the rice
   Stir in chickpeas and dry rice. Cook 2–3 minutes, stirring to coat grains in the sofrito and absorb flavors.
7. Assemble the cazuela
   Return browned pork ribs, pork belly, and fried potato slices to the casserole, distributing evenly. Nestle the whole garlic head in the center. Arrange seared morcilla and fresh tomato slices decoratively on top.
8. Add broth and saffron
   Pour in hot broth (should just cover ingredients—add a bit more if needed). Crush toasted saffron threads between fingers and sprinkle over. Taste broth and adjust salt (it should be well-seasoned as rice absorbs it).
9. Bake to perfection
   Transfer to oven and bake 20–25 minutes, until rice is tender, has absorbed most broth, and top is lightly golden (some crispy bits around edges are ideal). If rice needs more time, add a splash of hot broth and bake 5 minutes longer.
10. Rest and serve
    Remove from oven, cover with a clean kitchen cloth (or lid), and rest 5–10 minutes. This allows rice to finish steaming and flavors to settle. Serve straight from the cazuela—family-style, with the garlic head for squeezing mellow cloves onto portions.

Serving Suggestions

• Crusty bread to mop up juices.
• Simple green salad or escarole with vinaigrette.
• A glass of young red wine (like Valencian Bobal) or cold beer.

Tips, Variations & Troubleshooting

• Clay cazuela care: Soak new ones in water overnight; always use on stovetop gently to avoid cracking. Modern enameled cast iron works well too.
• Broth secret: Use leftover cocido broth for deepest flavor—otherwise, enrich store-bought with onion, carrot, and herbs.
• Variations:
• Lighter: Add chicken pieces or rabbit instead of some pork.
• Vegetarian: Skip meats, boost chickpeas, add veggies like artichokes or greens.
• Extra traditional: Include bay leaves, dried ñora peppers, or currants/raisins in some versions.
• Make-ahead: Prep meats and sofrito ahead; assemble and bake fresh. Leftovers reheat beautifully with a splash of broth.
• Storage: Refrigerate 3–4 days; freeze portions up to 2 months.
• Troubleshooting: Rice too dry? Add broth next time or cover midway. Soggy? Use less liquid or bomba rice. Burnt bottom? Lower stovetop heat initially.

Approximate Nutrition (per serving)

• Calories: 850–950
• Protein: 35–40g
• Carbs: 80–90g
• Fat: 40–50g

This Arroz al Horno is pure Valencian comfort—rustic, flavorful, and deeply satisfying. It’s more than a meal; it’s a taste of tradition and home. Try it and feel the warmth of Valencia in every spoonful!

Buen provecho! 🍚🔥