Valencian Baked Rice (Arroz al Horno)
Arroz al horno Say it: ah-ROTH ahl OR-noh
Arroz al horno is a traditional one-pot rice dish from the Valencian Community in eastern Spain. It is typically prepared on Mondays using leftovers from the Sunday paella or cocido, then baked in a large shallow clay dish called a “cazuela de barro.” The rice absorbs rich flavors from pork ribs, blood sausage (morcilla), chickpeas, potatoes, and tomato sauce. The result is a hearty, golden-crusted rice with contrasting textures that is both rustic and deeply comforting.
Valencian Baked Rice (Arroz al Horno)
Arroz al horno
Pronounced ah-ROTH ahl OR-noh
- Serves
- 4
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 400°F (200°C). Heat olive oil in a large skillet or directly in a wide, shallow clay baking dish over medium heat.
Season pork ribs with salt and brown them on all sides, about 6-7 minutes. Push them to one side, add the morcilla slices, and cook 2 minutes per side until lightly browned. Remove both meats and set aside.
In the same oil, fry the potato slices until golden on both sides but not fully cooked through, about 5 minutes. Remove and reserve.
Add the tomato sauce to the pan and cook for 3 minutes until thickened. Stir in the sweet paprika, then add the rice and stir for 1 minute until the grains are well coated and slightly translucent.
Return the pork ribs, morcilla, potatoes, and chickpeas to the dish, arranging them evenly. Nestle the whole head of garlic in the center.
Pour in the hot stock, season with salt, and bring to a boil on the stovetop.
Transfer the dish to the preheated oven and bake uncovered for 25-30 minutes until the rice is tender, the top is golden, and a light crust has formed around the edges.
Remove from oven and let rest 5 minutes before serving directly from the clay dish.
Regional variants
Some versions add tomato slices on top before baking or include a few slices of butifarra sausage. Modern home cooks sometimes add a pinch of saffron for extra aroma.
Cook's notes
- Use a traditional shallow terracotta cazuela if possible; it gives the best crust and even heat.
- The rice should absorb almost all the liquid and develop a socarrat-like crust on the bottom and edges.
- If the top browns too quickly, loosely cover with foil for the last 10 minutes.
Serve with
Crusty bread and a simple green salad; a glass of local red wine from Utiel-Requena pairs beautifully.
Make ahead and storage
Best eaten fresh from the oven, but leftovers reheat well in a 350°F (175°C) oven with a splash of stock.
