Arroz al horno

  • Arroces

Watch the recipe video

This dish wraps you up in comfort with its smell alone and has a flavour never gets dull. Want to find out how to make one of the most delicious rice dishes out there?

Arroz al horno, oven-baked rice, is a dish full of flavour that also looks great on the plate and takes pride of place on the Region of Valencia’s dining table. The ingredients of this dish vary, but it always consists of a mouth-watering spread of cured meats, pork ribs and pancetta, as well as tomatoes, garlic, chickpeas and, of course, rice, ideally of Designation of Origin. Back in the day, the rice from this dish adopted the name "arròs passejat" in Valencian, meaning “gone-for-a-walk rice”, as once the first stages of the recipe were complete, locals would take their traditional terracotta dishes full to the brim with ingredients to the nearest communal oven or bakery as home ovens were far and few between. Imagine the delectable aromas that would have filled the streets in those days. Alongside paella and fideuà, oven-baked rice is one of the dishes most associated with family meals and celebrations in the Region of Valencia. It is such a diverse dish, with as many versions of the recipe as cooks that make it.

Although a popular dish across the whole region, the county of La Costera is famous for cooking this dish to perfection. Visit the region and get a taste of this golden oven-baked rich dish that is bursting with flavour and tradition.

See the recipe in pictures

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