Arroz Al Horno (Oven-Baked Rice). Credit: From Spain My Way: Eat, Drink, and Cook Like a Spaniard by José Andrés. Copyright © 2026. Reprinted by permission of Ecco, an imprint of HarperCollins Publishers
Butifarra or other mild pork sausage: 1 (4 to 6 oz)
Caldo de pollo or chicken stock: 4 cups
Extra virgin olive oil: 3 tbsp
Garlic: 1 head (root cut off)
Russet potato: 1 (peeled and sliced into 1/4-inch rounds)
Baby back pork or spareribs: 1/2 lb (split into individual ribs and cut in half - ask your butcher)
Skinless pork belly or salt pork: 1/4 lb (cut into 1-inch pieces)
Saffron: large pinch
Bomba rice: 2 cups
Morcilla: 8 oz (2 links)
Campari or small on-the-vine tomatoes: 2 (halved widthwise)
Kosher salt
Canned chickpeas: 1/2 cup (drained and rinsed)
Leaves of fresh parsley: 2 sprigs
Allioli: 1 cup (optional)
Of course I love the drama of making rices like paella Valenciana over an open flame, but not all rices in Valencia rely on a paella pan. Arroz al horno, baked in the oven, is a beautiful single-pot meal that's warm and comforting. There's something almost magical about the cooking process, layering the ingredients and getting the most flavor out of each of them, then adding your broth to the rice and finishing it in the oven. When it comes out, boom, you have the most attractive dish, and everyone just wants to jump right in with their spoons. Just so you can plan ahead, a cazuela (terra-cotta casserole) is perfect for making arroz al horno, but if you don't have one, a Dutch oven, cast-iron, or other heatproof casserole dish will work.
(From Spain My Way: Eat, Drink, and Cook Like a Spaniard by José Andrés. Copyright © 2026. Reprinted by permission of Ecco, an imprint of HarperCollins Publishers)
- Preheat the oven to 400°F.
- Slice open the butifarra sausage, remove the casing, and divide sausage meat into 4 meatballs, then set aside.
- Warm the stock in a small pot over low heat or in a microwave.
- Heat the olive oil in a large 13-inch cazuela, braiser, or cast-iron pan over medium heat.
- Add the head of garlic, cut side down, and cook until golden brown, 3 to 5 minutes, then transfer to a plate.
- Add the potato slices and saute until lightly golden brown, about 5 minutes, then transfer to the plate with the garlic.
- Increase the heat to medium-high, and once the pan starts to smoke, add the ribs, pork belly, and meatballs and cook, stirring occasionally, until well browned, about 8 minutes.
- Transfer the meat to the plate.
- Reduce the heat to medium, add the saffron, and toast until fragrant, about 10 seconds; be careful not to let it burn.
- Add the rice and stir to coat in the oil.
- Toast the rice for about 1 minute.
- Return the ribs, pork belly, and meatballs to the pan, spreading them across the rice, then pour in the warm chicken stock.
- Lay the morcilla and the fried potatoes across the pan, distributing them evenly.
- Let the stock come to a simmer, then set the reserved head of garlic in the center of the pan.
- Place the tomatoes, cut side up, around the garlic, nestling them into the rice.
- Season to taste with salt.
- Transfer the pan to the oven and bake for 12 minutes.
- Remove the pan from the oven, spread the chickpeas and parsley evenly over the rice, and return to the oven.
- Cook for 5 to 8 minutes more, until all the liquid has been absorbed, the meats are cooked through, and the rice is tender.
- To serve, squeeze the soft cloves from the garlic head into the rice and slice open the morcilla, then stir into the rice.
- Divide the rice and the meats among four plates.
- Serve with allioli, if you like.
