This Spanish Baked Rice is Valencia’s BEST-KEPT Secret

This Spanish baked rice, known as arroz al horno con atún y tomatoes, is Valencia’s best-kept secret. It’s filled 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 taste of the Mediterranean.

To make this recipe, I used Spanish short-grain rice, which is the one that is used to make paella. Very similar to Arborio rice. Of course, you can use any rice you like here. Just make sure to check the package instructions; that way you get your liquid-to-rice ratios right on the money.

For the liquid, I used homemade vegetable broth. You can also use chicken broth, fish broth, or even water if you prefer. Just make sure to season accordingly if using water. As all these broths contain salt.

TIPS & TRICKS to Make this Recipe: Make sure to use an oven-proof pan here. As the rice is finished in the oven. The size of the pan I used was 12 inches (30 cm). This rice will hold for up to 2 to 3 days in the fridge and freeze for up to 3 months.

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)
SPANISH CANNED TUNA (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this Spanish Baked Rice from Valencia

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Spanish Baked Rice from Valencia (Arroz al Horno con Atún y Tomate)

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4

Calories 481 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 cups vegetable broth 720 ml
• 1/4 tsp saffron threads 0.17 grams
• 2 tbsp pine nuts 20 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1 medium potato (peeled)
• 1 small onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 tomatoes (roughly chopped)
• 1 cup short-grain rice 190 grams
• 2 cans tuna in olive oil 4 oz / 110 grams each
• 1 head garlic (bottom tip cut off to slightly expose the cloves)
• sea salt & black pepper
• chopped parsley for garnish

Instructions

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

2. At the same time, heat a large oven-proof pan with a medium heat and add in the pine nuts, mix continuously, after 3 to 4 minutes and the pine nuts are lightly pan-roasted, remove them from the pan and set aside

3. Using the same pan with the same heat, add in the olive oil

4. In the meantime, cut the potatoes into rounds that are 1 cm thick (0.40 inches)

5. Add the sliced potatoes into the hot pan, all in a single layer, and fry for 3 to 4 minutes per side, then remove them from the pan and season with salt & pepper

6. Once again, using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onions are translucent, add in the paprika and quickly mix together, then add in the chopped tomatoes and season with salt & pepper, mix together, then mix every 1 to 2 minutes

7. In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, and then gently flake the tuna

8. After 5 to 6 minutes and the tomatoes are lightly sautéed, add in the rice, canned tuna, and the pan-roasted pine nuts, mix together until well mixed, then add in the simmering broth and mix together so everything is evenly distributed, then turn off the heat

9. Add the sliced potatoes back into the pan, all in a single layer, and the head of garlic (cut side down) in the middle

10. Add the pan into a preheated oven, 200°C / 400°F, for 20 minutes or until all the broth has been absorbed and the rice is just cooked through

11. Serve directly out of the pan, garnished with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Canned Tuna I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Spanish Baked Rice from Valencia (Arroz al Horno con Atún y Tomate)

Amount Per Serving

Calories 481 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 24mg8%

Sodium 548mg24%

Potassium 627mg18%

Carbohydrates 58g19%

Fiber 4g17%

Sugar 5g6%

Protein 19g38%

Vitamin A 1149IU23%

Vitamin C 22mg27%

Calcium 36mg4%

Iron 4mg22%

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

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