Arroz al horno is the wood-oven-baked Valencian rice: a clay cazuela of bomba rice with chickpeas, blood sausage, pork ribs, tomato and potato slices, baked in the bread oven.

Arroz al horno (rice in the oven) is the Valencian housewife's Monday dish, made from the leftovers of the Sunday cocido. Chickpeas, pork, blood sausage and morcilla from the previous day are layered with rice, tomato slices and potato in a clay cazuela and baked in the local panaderia's wood-fired oven on the way to work. The dish has been cooked in Valencian kitchens since the 17th century. Navarro and Racons cook canonical versions in central Valencia; the El Palmar restaurants in La Albufera bake the dish in their own wood ovens.

Where to eat Arroz al horno in Valencia

4 editor picks for Arroz al horno in Valencia, ranked by editorial score. All Valencia signature dishes · Arroz al horno across every city.

  • Casa Roberto

    Order The paella valenciana ordered ahead, with the croquetas and salmorejo to start.

    Casa Roberto on Carrer del Mestre Gozalbo in Valencia's Eixample has cooked Roberto Aparicio's traditional paellas since 1986, with a long chef's record.

    DetailsBookDirections

  • Racons

    Order The arroz al horno (oven-baked rice with chickpeas, pork and morcilla) for two.

    Racons in Valencia's Eixample is a neighbourhood arroceria with a wide rice carte, including the wood-oven arroz al horno that needs ordering in advance.

    DetailsDirections

  • El Encuentro

    Order The paella valenciana for two with the canonical rabbit and chicken, ordered ahead.

    El Encuentro on Carrer de Sant Vicent Martir in Valencia's Ciutat Vella is a neighbourhood arroceria with a strong local following, eight rice variations.

    DetailsDirections

Book food experiences in Valencia

See all 1300 food experiences in Valencia

Make it at home

Serves 41 hr 10 minEasy

Ingredients

  • 400g bomba rice
  • 150g cooked chickpeas (or canned)
  • 200g pork ribs (costilla)
  • 1 morcilla de cebolla (Spanish onion blood sausage)
  • 1 blanquet (Valencian white sausage), optional
  • 2 medium potatoes, peeled and sliced thin
  • 2 ripe tomatoes, sliced into rings
  • 1 whole head of garlic
  • 1 teaspoon sweet paprika
  • 1 litre meat broth (from the previous day's cocido, or shop-bought)
  • 100ml extra-virgin olive oil
  • Sea salt

Method

  1. Preheat oven to 200 C.
  2. Heat the oil in a clay cazuela on the hob over medium-high heat. Brown the pork ribs for 5 minutes.
  3. Add the morcilla and blanquet for 2 more minutes, remove all the meats.
  4. Add the paprika to the oil off the heat for 10 seconds. Pour in the hot broth; bring to a hard boil.
  5. Add the rice and the chickpeas, distribute evenly. Season with salt.
  6. Lay the potato slices, tomato rings, the whole garlic head and the pork pieces on top.
  7. Bake in the preheated oven for 35 minutes, until the rice is dry and the top is crisp.
  8. Rest for 5 minutes before serving. The whole garlic head is eaten by squeezing the cloves out.

Editor tip. Use a clay cazuela if you have one; it holds heat and gives the rice the canonical bottom crust. The whole garlic head is essential; squeeze it onto the rice when you eat.

Common allergens: Pork.