Arroz al Horno Valenciano (Spanish Baked Rice With Chickpeas and Pork)

Name: Arroz al Horno Valenciano (Spanish Baked Rice With Chickpeas and Pork)
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 tablespoon (9g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more as needed; 1 quart (946ml) homemade chicken stock or low-sodium broth (see notes); 1 pound (454g) pork ribs, separated into individual ribs and preferably cut into roughly 2-inch segments (see notes); 1/2 pound (227g) boneless, skinless pork belly, sliced 1/4 inch thick and cut into roughly 2-inch lengths; Freshly ground black pepper; 2 tablespoons (30ml) extra-virgin olive oil; One large or two small Yukon Gold potatoes (about 8 ounces; 227g), peeled, ends trimmed, and sliced crosswise 1/4 inch thick; 500g (about 17 1/2 ounces) Bomba or other short-grain Spanish rice (see note); 1 teaspoon sweet pimentón (smoked paprika); 1 small pinch saffron threads; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 4 links morcilla de cebolla (Spanish blood sausage with onions), optional; One 15-ounce (425g) can drained chickpeas or 1 1/2 cups drained home-cooked chickpeas; 1 whole head garlic, unpeeled; 1 large tomato, cored and sliced crosswise into four 1/2-inch-thick slices

Cook 1h

Total 1h

Arroz Al Horno

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Ingredients

(Servings: 6)

1 tablespoon (9g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more as needed

1 quart (946ml) homemade chicken stock or low-sodium broth (see notes)

1 pound (454g) pork ribs, separated into individual ribs and preferably cut into roughly 2-inch segments (see notes)

1/2 pound (227g) boneless, skinless pork belly, sliced 1/4 inch thick and cut into roughly 2-inch lengths

Freshly ground black pepper

2 tablespoons (30ml) extra-virgin olive oil

One large or two small Yukon Gold potatoes (about 8 ounces; 227g), peeled, ends trimmed, and sliced crosswise 1/4 inch thick

500g (about 17 1/2 ounces) Bomba or other short-grain Spanish rice (see note)

1 teaspoon sweet pimentón (smoked paprika)

1 small pinch saffron threads

2 sprigs fresh thyme

1 sprig fresh rosemary

4 links morcilla de cebolla (Spanish blood sausage with onions), optional

One 15-ounce (425g) can drained chickpeas or 1 1/2 cups drained home-cooked chickpeas

1 whole head garlic, unpeeled

1 large tomato, cored and sliced crosswise into four 1/2-inch-thick slices

Nutrition Facts

Calories

1,020kcal

51%
Fat

42g

64%
Saturated Fat

13g

65%
Carbohydrates

94g

31%
Fiber

6g

24%
Sugar

3g

6%
Protein

56g

112%
Cholesterol

164mg

54%
Sodium

1,334mg

55%

Percent Daily Values are based on a 2,000 calorie diet.

Arroz al Horno Valenciano (Spanish Baked Rice With Chickpeas and Pork)

Ingredients

Steps

Nutrition Facts

Comments

Arroz al Horno Valenciano (Spanish Baked Rice With Chickpeas and Pork)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts