Valencian Arroz al Horno (Baked Rice with Meats)

Why You’ll Love This Recipe

• One-pan comfort: a complete Valencian feast built in a single clay cazuela.
• Deep flavor with simple steps: a quick tomato–garlic sofrito sets the tone.
• Beautifully layered: tender rice, meaty ribs, chickpeas, and a bronzed, crispy top.
• Flexible: choose morcilla for classic richness or chorizo for smoky spice.

Grocery List

• Produce: 2 tomatoes, 1 large potato, 1 head garlic + 6 cloves, optional parsley/lemon
• Dairy: none
• Pantry: Spanish short‑grain rice, chickpeas, chicken or pork stock, saffron, sweet paprika, bay leaf, olive oil, kosher salt, black pepper

Full Ingredients

Rice and Broth

• 2 cups (360 g) Spanish short‑grain rice (Bomba or Calasparra)
• 4 1/2 cups (1.06 L) low‑sodium chicken or pork stock, hot
• 1/2 tsp saffron threads
• 1 bay leaf

Meats

• 1.3 lb (600 g) pork ribs, cut between bones into 1–2 rib pieces
• 8 oz (225 g) morcilla (blood sausage) or Spanish chorizo, cut into 1/2-inch (1.3 cm) slices

Vegetables & Aromatics

• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 2 medium ripe tomatoes (about 300 g): 1 grated (for sofrito), 1 sliced (for topping)
• 6 garlic cloves, minced (for sofrito)
• 1 whole head garlic, halved crosswise
• 1 large potato (250–300 g), peeled and sliced 1/4 inch (6 mm) thick

Spices & Seasonings

• 1 1/2 tsp sweet paprika (pimentón dulce)
• 1/4 tsp smoked paprika (optional, for a hint of smoke)
• 1 3/4 tsp kosher salt, divided, plus more to taste
• Freshly ground black pepper

Oil & Optional Finish

• 4 tbsp extra‑virgin olive oil, divided
• 2 tbsp chopped fresh parsley or a small rosemary sprig (optional)
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Preheat and infuse the broth

Set a rack in the upper third of the oven and preheat to 425°F (220°C). In a saucepan, add the saffron threads to the stock and warm over medium heat until steaming but not boiling. Keep hot over low heat; hot stock ensures the rice cooks evenly in the oven.

Step 2: Brown the meats

Place a 12–13 inch (30–33 cm) clay cazuela or oven-safe skillet over medium-high heat. Add 2 tbsp olive oil. Pat the ribs dry, season with 1 tsp salt and pepper, and brown until well colored on 2–3 sides, about 6–8 minutes total. Push to the side and add the sausage slices; sear 1–2 minutes per side. Transfer meats to a plate, reserving the fat in the pan.

Step 3: Make a fast tomato–garlic sofrito

Lower the heat to medium. Add the remaining 2 tbsp oil and the minced garlic; cook 30 seconds until fragrant. Stir in the grated tomato and 1/4 tsp salt; cook, stirring, until thick and jammy with little liquid left, 6–8 minutes. Remove from the heat briefly and stir in the sweet paprika (and smoked paprika, if using) to bloom without burning. Return to low heat; season with pepper.

Step 4: Toast rice and add chickpeas

Add the rice to the sofrito; stir to coat and toast until the grains look glossy and edges turn slightly translucent, 1–2 minutes. Stir in the chickpeas and the bay leaf. Spread the rice mixture in an even layer across the cazuela.

Step 5: Arrange the toppings and add hot stock

Nestle the browned ribs and sausage on top of the rice. Press the halved garlic head, cut‑side up, into the center. Fan the potato slices and tomato slices attractively over the surface. Gently pour the hot saffron stock around the pan to avoid disturbing the layer (you should see the rice just submerged). Taste a spoonful of the liquid and adjust salt if needed.

Step 6: Bake to a bronzed, crispy top

Transfer the cazuela to the oven and bake uncovered for 22–25 minutes, until the liquid is absorbed, the rice is tender, and the surface is beginning to brown with tiny craters. If the top needs extra color, switch to broil and cook 2–3 minutes, watching closely. If rice is still firm at the core, drizzle 1/4 cup (60 ml) hot stock over the surface and bake 3–5 minutes more.

Step 7: Rest and serve

Remove from the oven and rest 10 minutes for the grains to set and the top to crisp. Drizzle with a little olive oil and sprinkle with parsley or tuck in a small rosemary sprig if you like. Serve straight from the cazuela, making sure each portion gets some rib, sausage, chickpeas, potato, tomato, and a sweet roasted garlic clove to squeeze over the rice.

Pro Tips

• Use hot stock and measure it: oven rice prefers precision. Aim for a 2.25:1 liquid-to-rice ratio.
• Rice depth matters: keep the rice layer about 3/4–1 inch (2–2.5 cm) thick for even cooking and a crisp top.
• Clay cookware safety: use a flameproof cazuela; heat it gradually. If unsure, make the stovetop steps in a skillet, then assemble and bake in the cazuela.
• Bloom paprika off heat so it doesn’t scorch and turn bitter.
• Broil briefly for the signature bronzed “costra,” but watch closely to avoid burning the sausages.

Variations

• Classic with morcilla: Use morcilla de cebolla for a richer, silkier finish. Spoon some melted morcilla over servings for extra depth.
• Chorizo-forward: Swap in spicy Spanish chorizo and add a pinch more smoked paprika for a smokier profile.
• Vegetarian: Skip meats; double chickpeas and add 8 oz (225 g) sliced mushrooms. Use vegetable stock and keep the saffron and paprika for Valencian soul.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat in a 375°F (190°C) oven, uncovered, 10–15 minutes with a splash of stock to re‑moisten; broil 1–2 minutes to re‑crisp the top. The sofrito and browned meats can be prepared up to 2 days ahead and refrigerated separately; warm the stock and assemble just before baking. Freezing is possible (up to 1 month) but the rice will soften; thaw overnight in the fridge and reheat as above.

Nutrition (per serving)

Approx. 650 calories; 28 g fat; 70 g carbohydrates; 6 g fiber; 25 g protein; 900 mg sodium. Values will vary based on sausage choice and stock.