Preparation Time
90 minutes
Note
Baked rice is a traditional dish from the Valencian Community that originated from utilizing leftovers from stews. With chickpeas, broth, blood sausage, ribs, and pancetta, this rice is prepared in a clay pot and finished in the oven, giving it its characteristic texture and intense flavor. Nowadays, it is cooked with both leftovers and fresh ingredients, and any oven-safe container can be used. It is a complete, delicious, and very simple dish to make.
Ingredients
- 50 ml of extra virgin olive oil
- 500 g of chopped pork ribs
- 200 g of pork bacon
- 1 whole head of garlic
- 1 medium potato
- 4 onion blood sausages
- 100 g of crushed tomato
- 150 g of cooked chickpeas
- 400 g of round rice
- 1 large tomato (sliced thick)
- 900 ml of broth from a stew or any broth with an intense ham flavor (or water)
- 28 threads of saffron (or food coloring as an alternative)
- Salt to taste
Instructions
Preparation:
- Preheat the oven to 220-230 °C.
- Heat the broth in the microwave or in a saucepan until it is very hot.
- Peel and slice the potato thinly, then fry them in plenty of oil until they are golden brown. Set aside.
- In another pan, heat 4 tablespoons of olive oil, first brown the ribs and then the pancetta. Set aside.
- In the same fat, cook the blood sausages briefly on both sides (one per person). Set aside.
- Add the tomato slices to the same oil and lightly brown them. Set aside.
- In that remaining fat, sauté the saffron and crushed tomato. Add the chickpeas and rice, and stir well so that the rice absorbs all the flavors. If your broth is already salty, add less salt to the rice.
Rice setup:
- Use a clay or oven-safe glass dish (such as Pyrex).
- Place the rice mixed with chickpeas at the bottom.
- Distribute the ribs from the center to the edges.
- Spread the bacon evenly on top.
- Place the potato slices and then the tomato slices.
- Add the blood sausages and place the whole head of garlic in the center.
- Pour the hot broth evenly over the entire container.
- Bake for 30-45 minutes, until the rice is just right and slightly dry on the surface.
Advice:
- If you don't have saffron, use food coloring.
- Traditional baked rice does not include chorizo, although some people add it. If you want to use it, it's best to cook it separately or sauté it in the same oil as the meats to enhance the flavor, but do not add it directly to the rice.
Servings
4 people