Valencian Oven-Baked Rice
Valencian baked rice in an earthenware dish layered with chickpeas, pork ribs, blood sausage, and a whole tomato in the centre, finished with a crisp golden crust from oven heat.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 220C. Cut pork ribs into 3cm pieces and pat dry. Slice morcilla into rounds. Drain chickpeas. Cut potato into 1cm rounds. Trim the top off both garlic heads.
Sear
Heat olive oil in a large oven-proof clay dish over medium-high 1 minute. Season ribs with 0.75 tsp salt and pepper. Sear 8 minutes, turning until each side is deep golden.
Bloom
Lower to medium heat. Add morcilla and pimentón off the heat 15 seconds. Return to medium-low. Add chickpeas, potato rounds, and saffron threads, tossing to coat in rendered fat.
Build
Spread bomba rice evenly across the dish. Set both whole garlic heads and tomato in the centre. Pour in hot stock with remaining 0.75 tsp salt. Bring to a simmer over medium-high 2 minutes.
Roast
Transfer dish to the hot oven 30 minutes until liquid is absorbed and rice surface develops a crisp golden crust. Garlic should soften completely and tomato collapse into the rice.
Rest and plate
Lift dish out and rest 5 minutes uncovered for the crust to firm. Squeeze soft garlic into the rice, mash tomato through, and serve straight from the dish.
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