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Oven-baked rice

Oven-baked rice

This rice is also called ‘arròs passetjat’ (walked rice), because in the past locals prepared it at home and then carried it to the bakery to get it baked, so rice walked from home to oven and from oven (already cooked) back home. Hence its particular name.
It used to be cooked on Thursday, local market day.


  • 250 g pork rib
  • 4 onion blood sausage half dried
  • 200 g  de chickpeas (soaked the night before)
  • 2 ripe tomatoes
  • 2 medium size potatoes
  • 1 head of garlic
  • 400 g rice
  • olive oil
  • salt
  • saffron
  • water or beef broth (slightly less than twice the amount of rice used in the stew)

Heat oil in a pan and fry the ribs and sausages. Add some chopped garlic unpeeled and the tomatoes –cut in half. Give it a few laps and add the rice. Stir everything and turn it into a flat clay pot.

Add the chickpeas (first cooked), sliced potatoes and a head of garlic so that garlic remains in the centre and potatoes on top.
Cover with beef broth still hot or with the water where chickpeas have boiled. The amount of water will be approximately twice that of rice.
Bake it at high temperature until is cooked and brown on top.

  • Comunitat Valenciana
  • European Union