Arroz al Horno Alicantino

Ingredients

• 400 gbomba rice
• 300 gpork ribs — cut into small pieces
• 2morcilla blood sausages — sliced
• 300 gcooked chickpeas
• 2potatoes — cut into thick rounds
• 1whole head garlic
• 2ripe tomatoes — halved
• 1 tbspsweet pimentón
• 900 mlpork broth — hot
• 80 mlextra virgin olive oil
• to tastefine sea salt

Method

1. Begin by heating 80 ml of extra virgin olive oil in a wide, heavy-bottomed pan over medium-high heat. Once the oil is shimmering, add 300 g of pork ribs. Brown them on all sides until they develop a deep golden crust, which will take about 5-7 minutes. This step is crucial as it builds the flavor base for the dish.
2. Reduce the heat to medium and add 2 morcilla blood sausages to the pan. Cook them until they are browned on the outside, about 3-4 minutes, then remove both the ribs and sausages from the pan and set aside. The rendered fat from the sausages will add depth to the sofrito.
3. In the same pan, add 1 whole head of garlic, unpeeled, and cook for 1-2 minutes until fragrant. Grate 2 ripe tomatoes directly into the pan, then add 1 tbsp of sweet pimentón. Stir continuously, cooking until the mixture becomes dark, jammy, and sweet, about 5-7 minutes. This sofrito forms the heart of the dish, infusing it with rich flavor.
4. Pour in 900 ml of pork broth and bring it to a gentle simmer. Taste the broth and adjust with fine sea salt as needed. Evenly scatter 400 g of bomba rice into the pan, ensuring it is submerged in the broth. Do not stir the rice once it is added, as this will help the grains remain separate and achieve the desired texture.
5. Peel and slice 2 potatoes into thin rounds and layer them over the rice. Add 300 g of cooked chickpeas, distributing them evenly. Return the browned pork ribs and morcilla sausages to the pan, nestling them among the rice and potatoes.
6. Increase the heat to high until the broth comes to a boil, then reduce to medium-low and allow the rice to cook undisturbed. Watch for the liquid to be absorbed and the rice to appear tender and plump, with a slight crust forming at the bottom, which should take about 20 minutes.
7. Once the rice is cooked and the liquid is absorbed, remove the pan from the heat. Cover it with a clean cloth and let it sit for 5 minutes. This resting period allows the rice to finish cooking and the flavors to meld together, creating a cohesive dish.
8. Serve the Arroz al Horno Alicantino straight from the pan, ensuring each portion includes a bit of the crispy crust from the bottom. This dish is best enjoyed immediately, capturing the essence of Alicante's everyday home cooking.