Name: Arroz al Horno (Spanish-Style Oven-baked Rice)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Spanish
Ingredients: 2 cups of paella rice (Bomba rice); 2 morcilla sausages; 14 oz 400g of pancetta (slices 1/8th 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 1/2 inch (1cm) thick strips); 2 heaped teaspoons of smoked paprika; Salt and cracked black pepper (for seasoning); Handful of fresh flat-leaf parsley; 2-3 sprigs of fresh rosemary; 2 lemons; 1 liter 33 fl oz. of chicken stock

Spanish

Frying pan

Start by adding half the olive oil to a non-stick pan or large flat pan on medium-high heat. Add the pancetta pieces and fry until golden. Remove from the pan and set aside. Once cooled, cut into ½ inch (1.25 cm) pieces.

Next fry the large lardon pieces and bacon bits for 3-4 minutes. Set aside with the cooked pancetta.

In the same oil in the pan add the morcilla sausages. They can either be cooked whole or cut into 1-inch (2.5 cm) pieces. Cook for around 3-4 minutes and set aside with the other cooked meat to use later.

Give the pan a good scrape to bring up the flavor, and reduce heat to medium. Add the remaining olive oil and the diced onion, and fry for 4 minutes until the onion begins to golden.

Add the garlic and bell pepper and cook for 3 minutes.

Add the grated tomato and smoked paprika and season to taste. Mix well and cook on medium heat for another 5 minutes until everything softens.

Add the rice and mix through with the sofrito base.

Add around half of the cooked meat and mix through with around half of the stock and a squeeze of juice from half a lemon. Aim to have an even layer of rice in the dish.

Next, bring up the heat to high and slowly add the remaining stock until everything is covered and bubbling away on top. Place the remaining meat around the top of the other ingredients and cook for 5-6 minutes.

Remove from the heat, add a few sprigs of rosemary and bake in the oven for 20-25 minutes at 350°F/180°C. If you’re using a terracotta oven dish or oven-proof dish, transfer the contents from your frying pan into your dish and place the dish into the oven.

Allow to cool for 5 minutes before serving. Garnish with some fresh chopped parsley and a good squeeze of fresh lemon juice.

Arroz al Horno (Spanish-Style Oven-baked Rice)

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