– Oven Baked Spanish Rice – Arroz al Horno Vegan Recipe –
Growing up my mother always made Oven Baked Spanish Rice (known as Arroz al Horno in Spain), I liked it, but didn´t love it (don´t tell my mom 🙂 ), seriously, the reason why it wasn´t my favorite dish was the all the meat it had, specially the morcilla (blood sausage) it just gave it a weird flavor. So, I decided to give this dish a try my way, here I introduce to you an Oven Baked Spanish Rice without blood sausage, or any other meat for that matter. Now, before you go running to the hills because this recipe is vegan, my Oven Baked Spanish Rice heavily rivals with the original, and with one taste you will absolutely fall in love with this dish. To make this recipe I used this Paella Pan or you can use a cast iron skillet. VERY IMPORTANT: you have to use a pan that is oven-proof, stainless steel paella pans cannot be be used for this recipe, they are not oven-proof.
Easy to Make and Loaded with Spanish Flavor
Now, just because I turned this classic dish into a vegan dish does not mean it´s not loaded with Spanish flavor. The secret to giving this dish, or any other dish in that matter a Spanish flavor is Smoked paprika and saffron. I did use a vegetarian Spanish chorizo to make this recipe, which is optional, but it does give a huge boost of flavor, if that is not your thing you can just omit it, and if you´re a meat eater replace it with regular Spanish chorizo . Check out the video below on how to make this Oven Baked Spanish Rice or print out the recipe card below. Salud!
Watch the Video Below on How to Make this Oven Baked Spanish Rice – Arroz al Horno Vegan Recipe
Oven Baked Spanish Rice - Arroz al Horno Vegan Recipe
- -1/3 cup extra virgin Spanish olive oil
- -1 yukon gold potato
- -2 cloves of garlic
- -1/2 onion
- -1 tomato
- -1 head of garlic
- -vegan Spanish chorizo *optional
- -1/2 tsp smoked paprika
- -1/2 cup tomato puree
- -sea salt
- -black pepper
- -1/2 cup cooked jarred chickpeas
- -1 cup round rice
- -2 cups vegetable broth
- -saffron threads
- -fresh parsley
Begin by cutting up all your ingredients, cut a medium sized yukon gold potato into rounds that are a 1/4 inch thick, then finely mince 2 cloves of garlic, finely dice 1/2 of an onion, chop off about a 1/4 inch from the top of a head of garlic, cut a tomato into rounds that are a 1/4 inch thick, and if you´re using a Spanish vegetarian chorizo cut it into pieces that are 1/4 inch thick
Add 2 cups of vegetable broth into a sauce pan along with a pinch of saffron threads and heat with a low-medium heat
Heat an enameled paella pan (or large cast iron skillet) with a medium-high heat and add 1/3 cup extra virgin Spanish olive oil, once the oil get´s hot add the potatoes in a single layer and cook for 3 minutes per side, then remove the potatoes from the pan and set aside, add the diced onions to the pan and mix with the oil, about a minute later add the chorizo and mix with the onions, about 1-2 minutes later make a well in the middle and add the minced garlic, cook for 30 seconds and then add a generous 1/2 teaspoon of smoked paprika, mix everything together, next add 1/2 cup of tomato puree and season everything with sea salt and black pepper, after letting the tomato cook for about a minute add 1/2 cup of jarred chickpeas and 1 cup of round rice and mix everything together until well combined, turn off the heat in the pan and add the saffron infused broth into the pan and mix everything so the rice is evenly distributed
Add the slices of cooked potatoes around the pan, the slices of tomato and place the head of garlic in the middle of the pan
Add the pan into a pre-heated oven, bake only option 210 C - 410 F between 25-30 minutes
After baking the rice take the pan out of the oven and place on a flat surface and let cool for about 5 minutes, then garnish with freshly chopped parsley and serve straight out of the pan
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