Arroz al horno
Baked rice is a typical dish of the Valencian Community. It is made in earthenware casserole and is cooked as its name indicates in the oven. By the container that is used in some places of the Valencian Community, as in the mountain of Alicante or Onteniente (Valencia) receives the name cassola (cazuela in Spanish).
Rice (100 gr per person)
1kg pork rib
2 large potatoes
2 large tomatoes
1 head of garlic
1/2 kg of chickpeas
48 hours before we start we put the chickpeas to soak and we change the water every 8 hours (if we buy them by boat we do not need).
We put the oven to heat to 200º.
Peel and cut the potatoes into thin slices.
We cut the tomatoes in half.
Sauté the rib in olive oil (5-10 min) and when almost this we add paprika and remove for 1 min. (Be careful not to burn).
Take a casserole of flat clay and we put inside the rib, the tomatoes, the rice, the potatoes, the chickpeas and the head of garlic, the latter in the center.
We put the water (usually the measure is twice as much water as rice, if we put two glasses of rice four of water). Put salt and saffron.
We put it in the oven and wait until the water has evaporated completely (usually in 15 mmin).