Arroz Al Horno An Oven-Baked Spanish Rice Recipe

The region of valencia is the main rice-producing region in spain. Although the region is known for paella, there are so many other mouth-watering rice dishes to enjoy, like arroz al horno, which is also known as baked spanish rice or oven-baked spanish rice. This dish is traditionally baked in a ceramic dish and includes pieces of pork, morcilla blood sausage, garlic, tomatoes, potatoes, and garbanzo beans. This traditional spanish rice dish is so popular that xtiva, a city near the coast in valencia, holds a festival in honor of arroz al horno. Traditionally, this baked spanish rice dish is prepared in a clay or ceramic dish. So, youll need a ceramic, enamel or stainless steel casserole dish that can be used on a stove-top or in the oven. The valencians are so proud of the high-quality rice they grow that there is a denomination of origin for ricea protected geographical indication that protects names of quality agricultural products. The rice-producing zone is around the parque natural de la albufera in the province of alicante, but other areas include beniparrell, la alcudia, oliva, pego, and sagunto in alicante. Paella is a famous rice dish from the region as well. Valencia also has a number of dishes made of seafood and fowl, complete with sauces. All-i-fibre is a sauce made of a combination of garlic, oil, and paprika and is commonly served with eel. Pato a la naranja is a duck with orange sauce, an original dish from this area. This recipe for arroz al horno, though, is a classic valencia rice meal.