A traditional, comforting casserole from the Valencian Community featuring bomba rice baked in a clay dish with pork ribs, pork belly, morcilla blood sausage, chickpeas, potatoes, and garlic.
Ingredients
Directions
Preheat the oven to 220°C (428°F) using both upper and lower heat.
Peel the potato and cut it into 1 cm thick slices, then brown the pork ribs and pork belly in olive oil inside an oven-safe clay casserole before removing and setting aside.
Lightly fry the potato slices until golden, then sear the blood sausages for a few minutes and set both aside.
Stir the sweet paprika into the remaining oil, add crushed tomatoes, and cook until the oil separates from the sauce.
Mix in the cooked chickpeas and bomba rice, stirring for a couple of minutes to absorb the flavors.
Return the pork ribs, pork belly, and potato slices to the casserole over the rice, placing the whole garlic head in the center and arranging the blood sausages and tomato slices on top.
Pour in hot broth to cover all ingredients, add saffron threads, and adjust salt to taste.
Bake in the preheated oven for 20 to 25 minutes until the rice has absorbed the broth and is tender.
Remove from the oven, cover with a clean cloth, and let rest for 5 minutes before serving.
Traditional Valencian Baked Rice
Serves: 4 People
Prepare Time: 20
Cooking Time: 60
Calories: 620
Difficulty:
Medium
A traditional, comforting casserole from the Valencian Community featuring bomba rice baked in a clay dish with pork ribs, pork belly, morcilla blood sausage, chickpeas, potatoes, and garlic.
Ingredients
Directions
Preheat the oven to 220°C (428°F) using both upper and lower heat.
Peel the potato and cut it into 1 cm thick slices, then brown the pork ribs and pork belly in olive oil inside an oven-safe clay casserole before removing and setting aside.
Lightly fry the potato slices until golden, then sear the blood sausages for a few minutes and set both aside.
Stir the sweet paprika into the remaining oil, add crushed tomatoes, and cook until the oil separates from the sauce.
Mix in the cooked chickpeas and bomba rice, stirring for a couple of minutes to absorb the flavors.
Return the pork ribs, pork belly, and potato slices to the casserole over the rice, placing the whole garlic head in the center and arranging the blood sausages and tomato slices on top.
Pour in hot broth to cover all ingredients, add saffron threads, and adjust salt to taste.
Bake in the preheated oven for 20 to 25 minutes until the rice has absorbed the broth and is tender.
Remove from the oven, cover with a clean cloth, and let rest for 5 minutes before serving.
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