Best 4 Arroz Al Horno Spanish Baked Rice Recipes
**Discover the Delights of Arroz al Horno: A Culinary Journey Through Spanish Baked Rice Recipes**
Embark on a tantalizing culinary adventure with Arroz al Horno, a delectable symphony of flavors and textures that showcases the vibrant essence of Spanish cuisine. From the vibrant streets of Barcelona to the sun-kissed shores of Valencia, this traditional dish has captured the hearts of food enthusiasts worldwide. Arroz al Horno, meaning "baked rice" in Spanish, is a versatile dish that allows for endless variations, each infused with unique ingredients and cooking techniques. In this comprehensive guide, we present a curated collection of Arroz al Horno recipes that will transport you to the heart of Spain's culinary heritage. From the classic Valencia-style Arroz al Horno, bursting with seafood and tender chicken, to the rustic charm of Arroz al Horno con Pollo, featuring succulent chicken and aromatic saffron, these recipes offer a diverse culinary exploration. Indulge in the smoky flavors of Arroz al Horno con Chorizo, where spicy chorizo sausage adds a delightful kick, or savor the comforting warmth of Arroz al Horno con Verduras, a vegetarian delight brimming with fresh vegetables. As you embark on this culinary journey, let the enticing aromas and vibrant colors of Arroz al Horno captivate your senses and create lasting memories around the dinner table.
ARROZ AL HORNO (BAKED RICE)
Combine pork belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling, it feeds eight with little effort and is perfect for a cold night
Provided by Diana Henry
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.
- Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it's not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.
- Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.
Nutrition Facts : Calories 563 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium
ARROZ AL HORNO, AN OVEN-BAKED SPANISH RICE RECIPE
Steps:
- Cut the fresh pork into cubes, approximately 3/4 inch. Cut the morcilla sausage into thick slices.
- Cut tomatoes into slices, approximately 1/3-inch thick. Peel potatoes and cut into slices approximately 1/4-inch thick.
- Pour a few tablespoons of olive oil into the casserole dish and heat. When it is hot enough, fry the pork, sausage slices and whole head of garlic. Add slices of one tomato into the pan and stir.
- Add the rice into the pan and stir the contents of the frying pan. Add olive oil if necessary.
- Pour the broth and sprinkle the chickpeas around the dish. Simmer for 10 minutes while you fry the potatoes. Add more broth if necessary.
- Heat oven to 375 F.
- In a small frying pan, heat approximately half an inch of olive oil. When hot enough, add the potato slices. Lightly fry them and remove the potatoes.
- Add the rest of the tomato in the dish, laying slices on top. Place potato slices on top of the rice. Cover and bake the meal in the oven until golden brown.
Nutrition Facts : Calories 648 kcal, Carbohydrate 33 g, Cholesterol 112 mg, Fiber 4 g, Protein 32 g, SaturatedFat 12 g, Sodium 906 mg, Sugar 3 g, Fat 43 g, ServingSize 6 servings, UnsaturatedFat 0 g
ARROZ AL HORNO (BAKED SPANISH RICE)
Make and share this Arroz Al Horno (Baked Spanish Rice) recipe from Food.com.
Provided by WiGal
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Heat oil in pan on medium; sauté pork for 3 minutes.
- Add potato rounds; saute for 3 minutes.
- Add the chickpeas and tomatoes.
- Lower the heat and cook gently for 5-7 minutes.
- Mix in chorizo and rice; stir well.
- Pour in stock and crumbled saffron.
- Bring to boil.
- Place mixture in a casserole dish; cover.
- Place a halved garlic head on top.
- Bake in a medium oven for about 45 minutes.
- Remove garlic head before serving.
- Taste for salt preferences.
ARROZ AL HORNO (SPANISH BAKED RICE)
This rice casserole is served with a whole head of garlic peeking out from the center, but you usually don't eat it. Be sure to use SHORT GRAIN rice for this recipe. Sushi rice is one type of short-grain rice. Arborio is a medium-grain rice and would be ok in this recipe as well. Traditionally, this dish is made using blood sausage, and not chorizo. But I subbed the chorizo because blood sausage may be hard to find in the US, and in case some of you say "ewww". (But believe me, it's good stuff...)
Provided by Lori Loucas @jostlori
Categories Rice Sides
Number Of Ingredients 11
Steps:
- Preheat oven to 325F.
- Drain the chickpeas but reserve the liquid. Add chicken broth to the liquid to make 2 cups. Measure out 1 1/2 cups of chickpeas and set aside.
- Peel the half potato, and cut into 1/8 inch slices. Turn the garlic head on its side and slice off a small amount of the top, just until the cloves show thru. Set aside.
- Heat the oil in an 8 inch shallow, flame-proof casserole. Saute the onion unitl it is wilted. Add the chopped tomato and cook for 3 minutes. Add the garlic, then the potato slices and paprika, and cook for 2-3 minutes more.
- Stir in the rice and cook, stirring, for 5 minutes. Add the saffron, chickpeas and reserved liquid/broth, season with salt to taste.
- Bring to a boil, then reduce flame to medium-high, and simmer uncovered, stirring occasionally, for 5 minutes until the rice is no longer soupy but some liquid still remains.
- Place the head of garlic in the center of the casserole, cut side up. (This is for decorative purposes only). Arrange the chorizo slices on top of the rice. Bake for 20 minutes.
- Remove from oven and cover the casserole dish lightly with foil. Let rest for 5-10 minutes before serving.
Tips:
- For a richer flavor, use chicken or vegetable broth instead of water. You can also add some white wine or beer to the cooking liquid.
- If you don't have a paella pan, you can use a large skillet or Dutch oven. Just make sure that the pan is large enough to accommodate all of the ingredients.
- If you're using frozen peas, thaw them before adding them to the rice.
- Don't stir the rice too much while it's cooking. This will prevent the rice from becoming mushy.
- Let the rice rest for a few minutes before serving. This will help the rice to absorb the cooking liquid and become more flavorful.
Conclusion:
Arroz al horno is a delicious and easy-to-make Spanish dish that is perfect for a weeknight meal. The combination of rice, vegetables, and protein makes it a complete and satisfying meal. Plus, it's a great way to use up leftover chicken or vegetables. Next time you're looking for a tasty and easy-to-make meal, give arroz al horno a try. You won't be disappointed!
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