Arroz Al Horno Valenciano (Spanish Baked Rice)

1 tablespoon (9g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more as needed

1 quart (946ml) homemade chicken stock or low-sodium broth (see notes)

1 pound (454g) pork ribs, separated into individual ribs and preferably cut into roughly 2-inch segments (see notes)

½ pound (227g) boneless, skinless pork belly, sliced ¼ inch thick and cut into roughly 2-inch lengths

Freshly ground black pepper

2 tablespoons (30ml) extra-virgin olive oil

One large or two small Yukon Gold potatoes (about 8 ounces; 227g), peeled, ends trimmed, and sliced crosswise ¼ inch thick

500 g (about 17 ½ ounces) Bomba or other short-grain Spanish rice (see note)

1 teaspoon sweet pimentón ( smoked paprika)

1 small pinch saffron threads

2 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

4 links morcilla de cebolla (Spanish blood sausage with onions), optional

One 15-ounce (425g) can drained chickpeas or 1 ½ cups drained home- cooked chickpeas

1 whole head garlic, unpeeled

1 large tomato, cored and sliced crosswise into four ½-inch-thick slices

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer