Baked Spanish Rice With Chorizo and Chickpeas
A hearty and authentic Spanish recipe for baked rice with chorizo, Arroz al Horno, this dish is perfect for cooler weather. It's also quick and easy to prepare, with some of the wonderful saffron colour and flavour reminiscent of a traditional paella, but a much simpler list of ingredients. The Spanish chorizo contributes the main flavour to the whole dish, so make sure you get a good one with a deep smoky flavour. Chickpeas add body and a background nuttiness, and the garlic roasts on top, softening its flavour to voluptuousness as it cooks.
This dish is a one pot meal which needs nothing else to satisfy the appetite, though you might want to serve a heap of steamed greens with it for a contrasting colour and texture.
- 4 cups rice
- 8 cups stock
- 200g / ½ lb pork diced into bite-size pieces
- 1 cup cooked chickpeas
- 1 medium potato sliced in thick rounds
- 2 ripe tomatoes, peeled and chopped
- 450g / 1lb chorizo sausage sliced into rounds
- 1 head of garlic
- 3 strands saffron
- Olive oil
In a large pan, heat the oil and cook the pork cubes until it is well browned.
Add the potato slices and cook till starting to colour.
Add the tomatoes and chickpeas and continue to cook gently over a lower heat for another 6 minutes or so.
Stir in the chorizo and rice and combine well.
Pour the stock over everything, crumble in the saffron and bring to the boil.
Transfer everything into an ovenproof casserole dish.
Halve the garlic head across the cloves and place the halves on top of the mixture.
Bake at 175C / 350F for about 45 minutes until the rice is tender and all the liquid soaked in.
Serve straight from the dish, removing the garlic if your prefer.
This is a forgiving dish that doesn't need to be eaten immediately it comes from the oven, but eat it while it is still hot and the comforting aromas will envelope you, transporting you to Spain in winter time.
Known for its rich red colour, equally delicious eaten in slices as tapas or used in cooking. Smoky, earthy, sweet with a gentle tang, Spanish chorizo has been a staple of Spanish cuisine for centuries.