Valencian baked rice was born as a way to take advantage of the remains of the previous day's cooking, adding rice to the leftover broth with chickpeas and sausages and finishing it in the wood oven. It is a typical dish of the towns in the interior of Valencia, especially the Costera and Safor regions. Every Tuesday in many Valencian homes the tradition of preparing this rice with the leftovers of the Sunday stew is followed.
Mediterranean
Valencian Baked Rice
Valencian baked rice with chickpeas, blood sausage and ribs in a clay pot.
- Spain
- Main course
- High protein
- High fiber
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 22 g
- Fiber 5 g
- Carbohydrates 62 g
- Fat 20 g
- Sodium 720 mg
Story behind the dish
Preparation
Valencian Baked Rice is a preparation from Spain with medium difficulty. Reserve about 65 minutes in total (20 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of bomb rice.
- Have ready: 200 g of cooked chickpeas.
- Have ready: 2 onion blood sausages.
- Have ready: 150 g of chopped pork ribs.
- Have ready: 200 g of thickly sliced potato.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Brown the chopped ribs in a clay pot with oil…
Brown the chopped ribs in a clay pot with oil until they are well sealed on all sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add the crushed tomato and cook for 5 minutes.
Add the crushed tomato and cook for 5 minutes, then add the hot broth with the dissolved saffron.
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Distribute the rice evenly in the casserole
Distribute the rice evenly in the casserole, place the potato slices, chickpeas, whole blood sausages and the head of garlic cut in half on top.
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Bring to a boil on the stove and then put in the oven…
Bring to a boil on the stove and then place in the oven preheated to 200 degrees. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Bake for 20-25 minutes until the rice absorbs all the liquid and…
Bake for 20-25 minutes until the rice absorbs all the liquid and the surface turns golden brown.
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Rest for 5 minutes outside the oven covered with a cloth before…
Rest for 5 minutes outside the oven covered with a cloth before serving directly from the casserole. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with white and sausage instead of blood sausage.
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