On Thursday, the last working day before Easter, I have prepared typically Spanish dish as I wanted to make something special for our aupair. Arroz al horno… or in other words, rice made in the oven. At the beginning, I was not very sure, how it will go and at some point I had “an explosion” in my kitchen 😀 In other words, olive oil everywhere 😀 But… the result… try it!! It is absolutely amazing dish! 🙂
What do you need:
1 1/2 cup rice (proper Spanish rice for paella)
3 cups broth (or vegetable / chicken / pork / beef stock)
1 can chickpeas
3 pieces of pork shoulder
5 pieces of sausages
6 pieces of bacon
4 tbsp crushed tomato sauce
2 garlic cloves
1 garlic head
Firstly, peel the potato and cut it into thin slices. Take two pans and add olive oil into one of the. Fry slices of potatoes, drain them and put them aside. Afterwards, cut tomatoes into slices, fry them in the same pan as potato and when done, put aside as well.
Take pieces of pork shoulder and the second pan with olive oil and fry it until done. If you wish, you can season the pork meat however you prefer. When done, put the meat aside. Cut bacon into small pieces and fry it in the same pan as pork meat. Remove again and put aside. At the end, fry sausages in the same pan and when done, put them aside as well. Start with preheating the oven to 200 degrees.
Add saffron to the pan together with crushed tomato sauce, add chickpeas and rice. Add crushed garlic. Mix everything together and fry it for couple of minutes. Take a big pan / clay pot suitable for oven, add rice mix into the pan, followed by meat, sausages, potatoes and tomato slices. Place the head of garlic in the middle and at the end, pour the broth (or any of chosen stocks with hot water) and put the pan / clay pot in the oven for 20 minutes or until is the rice soft.
Serve! 🙂 If you wish, you can season it with salt and as we did – with avocado and tortilla aside!
Vero & little Canito