ARROZ AL HORNO - BAKED RICE WITH CHORIZO & JAMON
THE DIFFERENCE BETWEEN SPANISH RICE AND RISOTTO
Spanish rice (arroz) is the real opposite of Italian risotto. The rice itself is very similar to the Italian one, but its preparation is completely different.
Italian risotto is constantly stirred, starch is released from the grains and they gradually lose their shape until they become a uniform porridge. In contrast, Spanish rice is mixed only in oil before the liquid is added. It is then left to cook completely still so that the individual grains of rice are whole and nicely separated from each other.
The principle of Spanish rice dishes is simple. The base is olive oil, on which vegetables, fish or meat are fried with saffron, depending on the recipe. Then the rice is added, thoroughly mixed with all the ingredients, levelled and covered with boiled broth or water. The golden rice rule says that one glass of rice is equal to two servings and the volume of water or broth is double the volume of rice.
( 2 people)
200g round grain rice
500ml of meat broth
100g chorizo without chemical preservatives - cut roughly into cubes
100g of 1 cm thick slices of jamon cut into strips
1 small potato - peeled and sliced to a thickness of 0.5 cm
1 tomato, sliced 1 cm thick
1 whole garlic bulb
2 tablespoons of olive oil
a pinch of saffron
1 teaspoon of ground red paprika
Traditionally, this dish is made in an earthenware container, but any deeper baking pan or baking dish is good. It is advisable to use a container in which we can prepare food from start to finish because the individual ingredients gradually add flavour.
Cut the leek into 4 cm long pieces and cook for 10 minutes in salt water. Then strain and keep on the side.
Preheat the oven to 200 ° C.
Heat the oil to 130 ° over a medium flame. Fry the whole garlic bulb on all sides and remove. Add potatoes and fry on both sides until golden brown and then remove. Fry chorizo and jamón on both sides. Add saffron and ground paprika. Mix everything well, add boiled leek, and mix again.
Sprinkle with rice, salt and pepper and mix thoroughly so that the grains are homogeneously coated with the mixture in a container. Level with rice, pour meat broth, place fried potato slices and tomato slices on the surface.
Bake in a preheated oven for 20 minutes. Rice should be completely dry, sliced tomatoes and potatoes nicely baked. Serve in a baking dish and garnish with the fried garlic head you have prepared earlier.