Baked Rice

Preparation

Stock
Tie the chickpeas in a net, then place in a pan with all the ingredients. Cover with water, bring to a boil and simmer gently for 90 minutes. Strain and set aside. Also set aside the chickpeas.

Garnish
Cut the butifarra sausage into slices and set aside. Pack the pork ribs in vacuum packs and cook at 65ºC / 149ºF for 14 hours. Remove from the pack, bone and set aside. Cook the pigs’ trotters with the bay leaf, pepper and salt. Bone, and transfer to a rectangular mold.

Rice sofrito
Pour the Spanish olive oil into an earthenware dish and it in fry the garlic, potato, turnip and tomato. Remove the ingredients, then gently fry the rice. When well coated with olive oil, return the other ingredients to the pan as well as the cooked chickpeas. Then add twice the amount of stock as rice and bake in the oven at 185ºC / 365ºF for 23 minutes. After 15 minutes in the oven, add the pork ribs, trotters and lightly grilled butifarra sausage slices.

Spanish recipe: Baked rice. Photo by: Toya Legido/©ICEX.

Presentation

Serve the baked rice in the earthenware dish in which it was cooked. For individual servings or small portions, small cast iron pans can be used.

Chef's Remark:

"In old farmhouses in this part of Spain, the oven used to be lit just once a week and used non-stop to make bread, roasts, rice, and cakes, and even preserves, using the latent heat as the oven cooled down. There is no single recipe for baked rice. Recipes vary depending on where in the Valencia province they come from. In some places, a beaten egg is added towards the end of the cooking process to make what is known as arroz en costra, rice with a crust."

Preparation by: José Luis Ungidos

Spanish Rice: The Secret Is In The Grain

RELATED PRODUCTS

Calasparra PDO

Catalan butifarra sausage

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Time

15 hours and 40 minutes

1.5 kg pork ribs
4 pig's trotters
2 pig's ears
400 gr turnip
300 gr chickpeas, soaked overnight
3 onion-flavored butifarra sausage
700 gr pork ribs
10 pig's trotters
Bay leaf
Salt and pepper
2 l Spanish olive oil
1 head garlic
250 gr potatoes, sliced
200 gr tomatoes, sliced
200 gr turnip, cut in pieces
900 gr Balilla x Solana rice, from PDO Calasparra

3.547 lb pork ribs
4 pig's trotters
2 pig's ears
14.109 oz turnip
10.582 oz chickpeas, soaked overnight
3 onion-flavored butifarra sausage
24.692 lb pork ribs
10 pig's trotters
Bay leaf
Salt and pepper
3.52 pint Spanish olive oil
1 head garlic
8.818 oz potatoes, sliced
7.055 oz tomatoes, sliced
7.055 oz turnip, cut in pieces
31.746 lb Balilla x Solana rice, from PDO Calasparra

3.547 lb pork ribs
4 pig's trotters
2 pig's ears
1.87 cup turnip
1.41 cup chickpeas, soaked overnight
3 onion-flavored butifarra sausage
3.25 lb pork ribs
10 pig's trotters
Bay leaf
Salt and pepper
8.579 cup Spanish olive oil
1 head garlic
1.18 cup potatoes, sliced
0.95 cup tomatoes, sliced
0.95 cup turnip, cut in pieces
4.17 lb Balilla x Solana rice, from PDO Calasparra

Wine match

Julio Biosca

Finca Terrerazo 2009, by Bodega Mustiguillo (Vino de la Tierra El Terrerazo). The winemaker, Toni Sarrión, brings out the great qualities of the Bobal variety in this wine. The result is powerful and structured. After 18 months in French oak, it offers fleshy, smooth tannins and an elegant, balanced finish.