Arroz Al Horno (Spanish-Style Oven-Baked Rice)

Arroz al Horno is a traditional Spanish rice dish that uses cuts of pork and a sofrito base sauce, bell pepper, and white beans. The recipe is typically made in a large terracotta dish and is baked in the oven.

This recipe hails from the Valencia region where it is called ‘Arrós al Forn’, however, you’ll find it served throughout the Iberian Peninsular, especially during the cooler winter months.

2 cups of paella rice Bomba rice

2 morcilla sausages

14 oz 400g of pancetta (slices ⅛th inch / 3mm thick)

7 oz 200g of large bacon lardons (1 inch / 2.5cm cubes)

3.5 oz 100g of fine (smoked) bacon or lardon, diced

3 tablespoons of extra virgin olive oil

2 tomatoes grated, skin removed

1 large onion diced

6 cloves of garlic diced

1 red bell pepper cut into ½ inch (1cm) thick strips

2 heaped teaspoons of smoked paprika

Salt and cracked black pepper for seasoning

Handful of fresh flat-leaf parsley

2 to 3 sprigs of fresh rosemary

2 lemons

1 liter 33 fl oz. of chicken stock

Note: Ingredients may have been altered from the original.

Directions at thespanishradish.com

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