Arroz al horno (oven-baked rice)
The rice dish of Xàtiva and the whole Costera area, in an earthenware dish with chickpeas, ribs, morcilla, tomato, potato and a whole head of garlic in the centre.
Ingredients
- 400 g rice
- 200 g cooked chickpeas
- 300 g pork ribs
- 2 onion morcillas
- 1 potato
- 1 tomato
- 1 head of garlic
- 1 l stock from a cocido, oil, paprika and salt
How to make it at home
- In the earthenware dish, brown the ribs, morcilla, sliced potato, tomato and the head of garlic.
- Add the rice and paprika, and stir.
- Add the chickpeas and the boiling stock, arrange the other ingredients on top and the head of garlic in the centre.
- Bake at 220 °C for about 20 minutes, until the rice is dry and golden.
The trick: It uses up the stock from the previous day’s cocido, as people did at home.