Arroz al horno (baked rice)

Arroz al horno (baked rice)

Arroz al horno is a savory Spanish baked rice dish brimming with succulent pork belly, black pudding, and aromatic spices. It's a hearty meal perfect for sharing, showcasing a delightful blend of rich flavors and comforting textures.

Pork

Prep Time

25 min

Cook Time

30 min

Servings

6

This traditional Spanish Arroz al horno combines tender pork belly, smoky black pudding, and crisp bacon with the earthiness of white beans and the warmth of smoked paprika and chilies. Known for its rustic charm, this dish is a wonderful example of Spanish home cooking that brings layers of flavor together in one comforting oven-baked pot. The slow roasting in the oven allows the rice to absorb all the flavorful stock and meat juices, resulting in a deeply satisfying meal. Historically, Arroz al horno translates to "oven rice" and is often enjoyed as a communal dish during family gatherings and celebrations. Its robust ingredients make it a perfect winter comfort food but versatile enough to serve year-round. Pair this meal with a simple green salad and a glass of Spanish red wine like Tempranillo or Garnacha to truly embrace the essence of Spanish cuisine. Cooking this dish offers an excellent opportunity to experiment with layering flavors: the crisp pork belly, the intensity of black pudding, and the gentle heat from chili flakes all harmonize beautifully. Not only does it provide a filling main course, but the leftovers, if any, often taste even better the next day, making it ideal for meal prep or a leisurely weekend feast.

Ingredients

  • 2 tbsp Extra Virgin Olive Oil
  • 800 g Pork belly slices
  • 150 g Black Pudding
  • 100 g Bacon lardon
  • 1 chopped Onion
  • 2 Red Pepper
  • 1 chopped Plum Tomatoes
  • 8 Garlic Clove
  • 4 teaspoon Paprika
  • 0.5 teaspoon Chilli Flakes
  • 200 g Dried white beans
  • 1 1/2 l Chicken Stock
  • 6 part Thyme
  • 375 g Paella Rice
  • 1 Lemon Juice

Instructions

Preheat your oven to a hot 200°C (180°C fan-assisted or gas mark 6) to ensure a perfect bake. Begin by heating half of the extra virgin olive oil in a large, deep frying pan or a shallow casserole dish about 30cm wide. Place it over high heat, then add the pork belly slices in batches, browning them on each side until beautifully golden and crisp. Once browned, transfer the pork belly to a bowl to set aside. Add the remaining oil to the pan and reduce the heat to medium. Introduce the black pudding and bacon lardons, frying them thoroughly so they develop a nice sear over several minutes. Remove these with a slotted spoon and set aside with the pork. Now, turn your attention to the vegetables. Fry the chopped onion and red peppers in the remaining juices for around 10 minutes until they soften and take on a pale golden hue. Then, add the chopped plum tomatoes and cook until they break down and become tender. Stir in the crushed garlic cloves, smoked paprika, and chili flakes, letting them cook together for another two minutes to release their fragrant spices. Return the pork belly, black pudding, and bacon to the pan. Add the dried white beans, chicken stock, and sprigs of thyme, then bring everything to a rolling boil to marry the flavors. Sprinkle the paella rice evenly over the pork and beans, pushing it gently beneath the surface to submerge it in the stock. Allow the mixture to return to a boil. Season generously with salt and pepper to taste. Transfer the entire dish uncovered into the oven and bake for 20 minutes. Avoid stirring during this time to develop a lovely crust on the bottom. After 20 minutes, check if the rice is tender and has absorbed the stock; if not, return to the oven for an additional 5 minutes and check again. Just before serving, brighten the dish by squeezing fresh lemon juice over the top and drizzling with a touch more extra virgin olive oil to enhance the flavors and add a fresh finish. This final touch truly elevates the dish. **Tips:** - Use a heavy ovenproof pan or casserole dish for even heat distribution. - For an extra crispy crust, avoid stirring the rice while baking. - If you can’t find black pudding, you may substitute with a smoky sausage variety. - Soak the white beans in advance to reduce overall cooking time and ensure tenderness.

Quick Info

Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Servings
6

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