Arroz al horno

Updated at: Thu, 17 Aug 2023 04:01:09 GMT

Step 1

Preheat the oven to 210ºC.

Step 2

Cut potato and tomato into evenly sized slices.

Step 3

Heat up broth in a small saucepan, adding colorant and/or saffron.

Step 4

Heat a skillet with enough extra virgin olive oil to cover the bottom of the pan onto medium high heat. Season with salt and pepper, and fry the potato slices until golden and crispy. Set aside on a plate. Season with salt and fry the tomato slices. Set aside on a plate.

Step 5

In the same skillet, salt and fry the pork ribs, then set aside onto a plate. Fry the pancetta and the blood sausage in that same skillet last. Set aside.

Step 6

Drain cooked chickpeas and wash in a colander. In the same skillet used to fry everything, add crushed tomato (4 tbsp or more, just eyeball it), saffron/colorant, chickpeas, and bomba rice. Stir and fry in the leftover oil until they obtain an orange color.

Step 7

In an oven safe dish (I use a terracotta earthenware dish) add the fried rice/chickpea/oil/tomato mixture, then top with fried potato, tomato, and the meat. Add a head of garlic into the center, with the outside white flaky bits peeled off, and then add the broth ensuring all the rice is covered and it is the right 1:2 quantity.

Step 8

Bake until the broth is absorbed (20+ minutes). Take out of the oven and serve.

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Crispy

Delicious

Makes leftovers