When designing our trips, wherever that might be, our favourite thing is meeting and partnering with local chefs and discovering their local cuisine. Without the possibility of travel at the moment, it was only natural for us to bring you international flavors to your kitchens with our Cook-at-Home with Insight video series. You’ll find easy-to-make recipes along with videos from our favourite chefs from Spain, England and Italy.
This week, Chef Llorens Ferrís from la Cigrona Restaurant shares his recipe for a traditional fare from Valencia, Spain. An alternative to the more famous paella, arroz al horno is a staple of every Valencian homes, and we hope will become of yours too.
Arroz al Horno (Baked Rice)
Ingredients (for 4 people)
- 1.2l of beef, vegetable or chicken stock
- 4 onion black pudding or blood sausages
- 4 white sausages
- 4 slices of bacon
- 2 large potatoes
- 4 Medium tomatoes, slice in halves
- Tomato sauce
- Precooked chickpeas, quantity to taste
- Sultanas raisins, quantity totaste
- Flat green beans, quantity to taste, chopped roughly
- 600 grs. round grain rice
- A head of garlic Salt
- Olive oil
- Natural saffron, in strands or powdered
- large frying pan
- a large, shallow and oven-proof clay pan
Start by preparing your stock, then add the saffron and let it infuse. Put it aside for later.
Next, prepare your ingredients: First, chop the green beans roughly, peel the potatoes and cut them into thick slices and lastly chop the bacon into 4cm thick pieces.
In a large frying pan, pour a generous amount of olive oil. Once hot, fry separately the potatoes, green beans, bacons, all sausages, tomatoes and full garlic head. When done, keep the pan with the olive oil and let it cool.
In the meantime, slice the white and black sausages/pudding into 3cm thick slices and pre-heat your oven at 180° celsius / 350°Fahrenheit.
Reheat the oil in your frying pan, then add 3 tablespoons of the tomato sauce and the rice and mix well. Sauté together for a few minutes, raising the heat as needed until the rice is coated with the oil and tomato sauce. Then add a half a cup of broth mix again, and pour the rice into the clay pan, spreading it evenly.
Now, add all the ingredients onto the rice in an even and orderly manner, starting with the chickpeas and raisins, green beans, tomatoes, potatoes, bacon, the sausages/pudding and the garlic head at the center.
Last, using a slotted spoon, pour the rest of the stock carefully so the ingredients don’t move.
And finally, transfer the clay pan into the oven and let cook for 45 to 60 minutes. After 40 or 45 minutes, check that the rice is golden. To determine if cooked, dip a knife into the rice, if it comes out clean its ready/dry.
Let rest for 15 minutes, and then serve.