Arroz al Horno Valenciano (Spanish Baked Rice With Chickpeas and Pork)

Ingredients

• Salt

  Table

  1 tbsp or 18g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Pork country-style ribs

  Fresh, loin, separable lean and fat, raw

  1 lb or 454g

• Pork belly

  Fresh, raw

  ½ lb or 227g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Potato

  Flesh and skin, raw

  227g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  17 ½ oz or 499g

• Paprika

  Spices

  1 tsp or 2g

• Saffron

  Spices

  100g

• Thyme

  Fresh

  200g

• Rosemary

  Fresh

  100g

• Bay

  Castella

  100g

• Blood sausage

  400g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Garlic

  Raw

  100g

• Tomatoes

  Red, ripe, raw, year round average

  1 slice, medium or 20g

Directions

1. Preheat oven to 400F (200C). In a 1-quart measuring cup, stir the 1 tablespoon salt into the stock until dissolved; set aside. Season ribs and pork belly all over with salt and pepper; set aside.
2. In a 3 1/2-quart saute pan, heat oil over medium-high heat until shimmering. Add potato slices and cook, turning once, until deeply golden brown on both sides, about 3 minutes per side. Using a thin, slotted spatula, transfer potatoes to a plate and season with salt.
3. Immediately add pork ribs and belly to skillet and cook, stirring and turning occasionally, until browned all over, about 8 minutes.
4. Stir in rice, paprika, and saffron, and cook until rice is evenly coated in oil and very lightly toasted, 1 to 2 minutes. Stir in chicken stock, then nestle in thyme, rosemary, and bay leaf. Make sure to scrape down sides of pan so that all grains of rice are submerged in the liquid.
5. While you wait for the liquid to come to a simmer, add chickpeas in an even layer on top of the rice (they will mostly be submerged). Place the head of garlic in the center of the pan and arrange the morcilla (if using), fried potato slices, and tomato slices in a ring around it. Season tomato lightly with salt.
6. As soon as liquid has come to a strong simmer, transfer to oven and bake until liquid is fully absorbed and rice is tender, about 30 minutes. Let rest uncovered for 5 minutes, then serve directly from the pan at the table.
7. Source: www.seriouseats.com/arroz-al-horno-valenciano-spanish-baked-rice-recipe-7197834