When designing our trips, wherever that might be, our favorite thing is meeting and partnering with local chefs and discovering their local cuisine. Without the possibility of travel, 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 favorite 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 home, and we hope it will become of yours too.
Arroz al Horno (Baked Rice)
Ingredients (for 4 people)
- 1.2l of beef, vegetable or chicken stock
- 4 onions
- 4 Black pudding or blood sausages
- 4 white sausages
- 4 slices of bacon
- 2 large potatoes
- 4 Medium tomatoes, sliced in halves
- Tomato sauce
- Precooked chickpeas, quantity to taste
- Sultanas raisins, quantity to taste
- Flat green beans, quantity to taste, chopped roughly
- 600gr. round grain rice
- 1 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 chop the bacon into 4cm thick pieces.
In a large frying pan, pour a generous amount of olive oil. Once hot, fry the potatoes, green beans, bacon, all sausages, tomatoes, and full garlic head separately. 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, pour the rice into the clay pan, and spread 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.
Once done, use a slotted spoon, and carefully pour the rest of the stock, 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, it’s ready/dry.
Let rest for 15 minutes, and then serve.
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