The Famous BAKED RICE from Valencia Spain | Arroz al Horno con Chorizo

This baked rice from Valencia Spain, known as arroz al horno con chorizo, is possibly one of the best rice dishes that hail from Spain. It’s packed with flavors, easy to make, and done in a little over 40 minutes. Serve it next to a garden salad and a bottle of Spanish wine for a heartwarming and delicious meal.

To make this recipe, I used Spanish short-grain rice. Which is similar to Arborio. Of course, you can use any type of rice you like. Just make sure to check the package instructions. That way, you get your liquid-to-rice ratios and your cooking times right on the money.

As for the chorizo, I used Spanish chorizo. Famously known for its smoky and garlicky flavor. You can use other types of chorizo. Just make sure it’s firm. That way, once you cook it, it doesn’t break apart and lose its shape. For the liquid, I used chicken broth, but you can also use vegetable broth or even beef broth.

TIPS & TRICKS to Make this Recipe: Make sure to use an oven-proof pan. If you don’t have one, use a regular pan to cook the ingredients. Then transfer the mixture into a casserole dish to finish the rice in the oven. This rice will hold for up to 2 to 3 days in the fridge and freeze for up to 3 months in an airtight container. 

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)
SPANISH CHORIZO (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make BAKED RICE from Valencia Spain

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Baked Rice from Valencia Spain | Arroz al Horno con Chorizo

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4

Calories 507 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 cups chicken broth 720 ml
• 1/4 tsp saffron threads 0.17 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 medium potato (peeled and cut into 1 cm - 0.40 inch thick slices)
• 5 oz firm Spanish chorizo (cut into 1.25 cm - 1/2 inch pieces) 150 grams
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 tomatoes (finely grated)
• 1 cup short-grain rice (similar to arborio) 190 grams
• 1 cup canned chickpeas (drained and rinsed) 180 grams
• 1 tomato (cut into thick slices)
• 1 head garlic (tip cut off)

Instructions

1. Add the chicken broth and saffron into a saucepan, and heat with a medium heat

2. Heat a large oven-proof fry pan with a medium heat and add in the olive oil

3. After a couple of minutes, add the sliced potatoes into the hot fry pan, all in a single layer, and fry for 4 minutes per side, then remove and set aside

4. Using the same pan with the same heat, add in the chopped chorizo, mix together, and sauté for 2 to 3 minutes, then remove and set aside

5. Once again, using the same pan with the same heat, add in the chopped onion and garlic, and mix continuously

6. After 4 minutes and the onion and garlic are lightly sautéed, add in the paprika, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer for a couple of minutes

7. Once the grated tomatoes have slightly thickened, about 3 minutes, add in the rice and mix continuously

8. After 2 minutes and the rice is lightly sautéed, add in the canned chickpeas, the sautéed chorizo, and the simmering broth, gently mix together until well mixed, then turn off the heat

9. Add the sliced potatoes back into the pan, all in a single layer, season them with salt & pepper, then add the slices of tomato, in a single layer, and the head of garlic in the middle of the pan, cut side down

10. Add the pan into a preheated oven at 200°C / 400°F for 20 minutes or until the rice is just cooked through

11. Serve directly out of the pan or transfer into serving dishes, enjoy!

Recipe Notes

Get the Spanish Olive Oil, Paprika, and Chorizo I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)

Nutrition Facts

Baked Rice from Valencia Spain | Arroz al Horno con Chorizo

Amount Per Serving

Calories 507 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 5g31%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 26mg9%

Sodium 576mg25%

Potassium 669mg19%

Carbohydrates 65g22%

Fiber 6g25%

Sugar 5g6%

Protein 15g30%

Vitamin A 1154IU23%

Vitamin C 29mg35%

Calcium 67mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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