Arroz al Horno
A baked rice from Valencia with tender pork ribs, chickpeas and potatoes, cooked in the oven in one dish.
- Time1 hr 15
- LevelEasy
- Costabout £3.79 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Heat the oil in a flameproof, shallow baking dish and brown the ribs and chorizo for 8 minutes.
8 min - 2
Add the potato slices, the head of garlic and the tomatoes cut side down. Cook for 5 minutes.
5 min - 3
Stir in the chickpeas, paprika, saffron and rice, then pour in the hot stock. Bring to a simmer and level the surface.
- 4
Bake uncovered for 30 minutes, until the rice has absorbed the stock and the top is crisp.
30 min - 5
Rest for 5 minutes. Squeeze the soft roasted garlic over the rice at the table.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.