Spanish · 1 hr · serves 4

Arroz al Horno (Baked Rice with Vegetables and Sausage)

Kept by The Bhook kitchen

Ingredients

• 300 g short-grain rice
• 3 tbsp olive oil
• 2 tomatoes
• 1 head garlic
• 1 large potato
• 1 onion
• 150 g chorizo, sliced
• 150 g morcilla (or more chorizo, if unavailable)
• 400 g cooked chickpeas (drained)
• 600 ml chicken stock
• 1 tsp smoked paprika
• salt
• black pepper

Method

1. Heat the oven to 200°C.
2. Slice the tomato, potato, and onion into rounds. Peel garlic only if outer skin is loose and dirty.
3. In a large ovenproof pan, heat olive oil over medium. Sauté onion and chorizo until onion softens and chorizo is glossy, about 5 min.
4. Stir in rice and paprika. Toss for 1 min. The grains will look slick.
5. Add chickpeas, potato, morcilla, and tomato slices. Nestle the whole garlic head in the centre. Pour over the stock. Season with salt and pepper.
6. Bring to a simmer, then transfer uncovered to the oven. Bake about 30 min. It’s ready when the liquid is absorbed and the rice on top looks dry.
7. Let rest 5 min before serving. The garlic should be soft enough to squeeze.

The rice must be baked uncovered to get a dry, crusty top. The classic sign it's done right.