No results to search

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

Prep Time

Cook Time

Total Time

This Spanish Baked Rice With Chickpeas and Pork, also known as Arroz al Horno Valenciano, is a flavorful and hearty dish. Made with pork ribs, pork belly, rice, chickpeas, and aromatic herbs and spices, this dish is a satisfying meal on its own or as a side for a larger feast.