Rice & pasta | Traditional Spanish Recipes

Arros al Forn – Oven’s Rice – Arroz al Horno

Name it as you wish, I’m giving you three options: Catalan, Spanish or English, no matter what the tittle is, I encourage you all to try this Rice typical from Alicante, Valencia… the most delicious meal for a Sunny Sunday you can imagine :D
It should be baked in an earthenware recipient but this time I didn’t have one at hand, so I used my Teflon paella and it turned out wonderfully! If you look in the net, you will find thousands of recipes claiming the right to be the real one… the secret is in the ingredients, the patience and their quality. I’m sure yours will be delicious if you try to bake it.
My advise is: Be near the beach, wake up in the morning (not too early and not too late), prepare a good coffee and have it in your terrace or garden, listen to the crazy spring birdies songs and have deep breaths, get ready for a beach walk with your dogie, feel the sun in your face and body, enjoy the views and the clean air. Get back home with your batteries recharged!
Boleta is always the first to get a spring cold bath!

Originally this Arros al form is cooked with the leftover’s Cocido stock and chickpeas of the day before. Each Spanish Region has its own Cocido and I still haven’t posted the Catalan, but some day I will. Since I didn’t have any for this dish, I cooked my chickpeas with some onions, carrots, celery, pork bones and ham bones and water. When the chickpeas were tender I strained the stock and used it for this dish. If you want precise chickpeas cooking instructions, click here.

I’m sending the dish and some spring warm breeze over to my dear friend Laurie from Mediterranean Cooking in Alaska. This month she is hosting My Legume Love Affair. This event is the brainchild of Susan from The Well Seasoned Cook. A fantastic event, I must say! Please join in for legume recipes :D

Are you a legume addict? Just in case you don’t have enough with My Legume Love Affair round-up, take a look at these other recipes:

Pork Cheeks with white Beans… Delicious, isn’t that sauce irresistible?
Or, what about a classic as this? Lentils in a stew.
You can also check Beans and Clams, my first entry for MLLA!!!

Enjoy Life all you can!!!!


Ingredients for 4 servings: 300 grs of pork rib, 400 grs of boiled chickpeas, 300 grs of rice (arborio, extra or bomba type), 700 grs of stock, 1 big red tomatoe, 1 onion, 1 garlic head, 1 big potatoe, 2 morcillas (onion ones), 4 table spoons of grated tomatoe, 1 teaspoon of sweet red paprika, 6 saffrons strips, olive oil, and salt.

  • Take a medium skillet and fry in some olive oil (aprox 4 table spoons) the pork rib, when golden reserve. In the same oil, fry the potatoe cut as you see in the pictures, when golden reserve, fry the morcillas at low heat (don't want them to open), when half done reserve. Cut the bottom of the garlics' head and fry for 3 minutes aprox. Reserve.
  • In the same olive oil (add a bit more if you see there's no enough) add the chopped onion, when golden, add the grated tomatoe and the paprika and the saffron threads. Stir at medium heat until the water of the tomatoe disappears.
  • Heat the stock and make sure its boiling by the time you need it. Preheat oven at 200ºC.
  • Add the chickpeas into the skillet and stir for 1 minute at low heat.
  • Get your hearthenware dish ready. Pour the skillet's ingredients in and the rice, place the morcillas, potatoes, tomatoe and pork rib on it. Make sure the garlic head stays in the middle. Pour the stock over. Taste and add salt if necessary and place in the oven's middle rack. Bake for 20 minutes aprox. The time is always the ideal time, but each oven is different... keep an eye on it.
  • When the time is over, take away from the oven and let it rest for five minutes with a damp kitchen cloth over it.


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03/16/2009 · 16:07 h by Thom

Your recipe for Oven’s Rice sound luscious. You have a absolutely fabulous blog. I am going to follow it. Best to you and your family!

BBQing Tips From Deep In The Heart Of Oregon

03/16/2009 · 16:36 h by Peter G

Wow! These are some beautiful pictures Nuria! The rice dish certainly has a lot of different ingredients… a great mixture and it looks very tasty!

03/16/2009 · 16:48 h by Bellini Valli

I thoight I recognized Boleta walking along the sand dunes Nuria. Your dish would be lovely by the beach and the sunshine:D

03/16/2009 · 17:44 h by The Food Traveller

Looks delicious!!!

03/16/2009 · 22:02 h by Maria

That looks and sounds delicious–I love your traditional dishes, they are always my favorite. It’s true you have quite a few different ingredients but nothing out of the ordinary — just simple and delicious. I would love to try the morcillas.

03/16/2009 · 22:34 h by Joan Nova

The dish looks beautiful — and there’s nothing in it that I don’t already love. Is the weather really that warm already in Barcelona?

03/16/2009 · 22:54 h by Cynthia

Oh gosh Nuria. You are driving me insanely hungry with this dish. I wish I could just dive right in.

Thanks for what you wrote about the beach, sometimes I take for granted that I live in an island with splendid beaches.

03/17/2009 · 8:28 h by pigpigscorner

Spanish food always remind me of the sun…such vibrant colours and wonderful flavours.

03/18/2009 · 7:15 h by Ivy

This dish has a lot of lovely ingredients in it and I am sure we would love this. Lovely photos and Boleta seems very happy.

03/19/2009 · 14:57 h by Peter M

I knew I recognized those Morcillas (blood sausages). Any day is a good day when it’s spent at the beach!

03/22/2009 · 9:05 h by Núria

Thank you all for your comments sweethearts!!!!

And welcome to Spanish Recipes Thom! Glad you enjoy it :D

03/22/2009 · 20:54 h by we are never full

oh nuria. this is just what the doctor ordered. looks wonderful. we’re in the middle of cooking a cocido madrileño and thinking of you!

11/26/2011 · 0:20 h by Anonymous

Hey there! My fiancé and I made this for our alternative Thanksgiving dinner. So good! Wish we could’ve found morcilla somewhere in Baltimore, though. Kind of hard to locate. We ended-up using chorizo instead which definitely didn’t taste the same but was still pretty good. Thanks for keeping one of my fondest memories of Valencia alive!

11/26/2011 · 11:05 h by Núria

Hi Anonymous,

So so glad you made the dish and enjoyed it! Happy Thanksgiving to you!!!

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