Baked rice with pork ribs and sausage

Baked rice with pork ribs and sausage

Arroz al horno

Spanish Made Simple

This dish is even more popular in Valencia than paella and all my friends from the Mediterranean side of Spain say that it’s Granny’s star dish for family gatherings. It is worth using a terracotta pot to cook the entire recipe as it captures all the flavours from beginning to end, but you can use a pan or oven tray instead.


Quantity Ingredient
750ml chicken, pork or beef stock
1g saffron threads
1 tomato
or 2 cherry tomatoes, halved
1 head of garlic, skin on, halved
300g pork ribs or smoked pancetta, Cut into small pieces
1 small potato, Cut into 1-2-cm cubes
2 whole morcilla, Preferably made with onion, (Spanish black puddings)
4 chipolata sausages or cooking chorizo, Chipolata sausages or cooking chorizo, cut into small pieces
1 teaspoon sweet pimenton
1 bay leaf
1 tomato, grated
350g paella rice
150g tinned chickpeas, drained
olive oil


  1. Preheat the oven to 200°C.
  2. Bring the stock to the boil in a saucepan. Add the saffron and let simmer while you prepare the rest of the ingredients.
  3. Place a casserole dish, roasting tray or ovenproof frying pan over a medium heat and heat some oil. Fry the tomato and garlic halves until golden and set aside.
  4. Add the ribs, potato cubes and all the sausages to the dish and cook for 15 minutes, until golden and roasted. Add the sweet pimentón, bay leaf, the grated tomato and salt to season, and fry carefully while stirring for 3–4 minutes. Add the rice and give all the ingredients a good stir. Cook over a medium heat for a further 2 minutes.
  5. Pour the boiling stock into the dish along with the chickpeas and mix well, spreading the rice and meat around the whole dish. Place the garlic head and tomatoes on the top. Cook over the highest heat for 10 minutes and then transfer to the oven for a further 10 minutes.
  6. Once the rice is cooked, leave it to rest for 3–4 minutes before serving in the centre of the table.
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