Spanish · Dinner
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.
$$
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
28gFat
68gCarbs
7gSugar
8gFiber
920mgSodium
85mgChol
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Instructions
1
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.
2
Sear
Heat olive oil in a large oven-proof clay dish over medium-high 1 minute. Season ribs with 1 tsp salt and pepper. Sear 8 minutes, turning until each side is deep golden.
3
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.
4
Build
Spread bomba rice evenly across the dish. Set both whole garlic heads and tomato in the centre. Pour in hot stock with remaining 0.5 tsp salt. Bring to a simmer over medium-high 2 minutes.
5
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.
6
Rest and plate
Lift dish out and rest 5 minutes uncovered for the crust to firm. Squeeze soft garlic from both heads into the rice, mash tomato through, and serve straight from the dish.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) pork ribs
- 120g (4.2 oz) morcilla blood sausage
- 170g (6 oz) bomba rice
- 160g (5.6 oz) cooked chickpeas
- 240g (8.5 oz) ripe tomato
- 400g (14.1 oz) Yukon gold potato
- 2 garlic heads
- 600ml (2 1/2 cups) hot pork stock
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp sweet pimentón
- 0.5 tsp saffron threads
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper