Sizzling Baked Rice with Spanish Chorizo: A Spanish Cuisine Classic

Craving a show-stopping dish infused with the bold and vibrant flavors of Spanish cuisine? Look no further than this delicious recipe for Baked Rice with Sausages, featuring the irresistible taste of Spanish chorizo. A beloved dish in its homeland, known locally as Arroz al Horno, it brings together the rich textures of bomba rice, saffron, and the smokiness of Spanish chorizo in one tantalizing experience. Ideal for any gathering, this dish not only brings friends and family together but also elevates your culinary game with its mouthwatering aroma and colorful presentation. Whether for a special Sunday gathering or just to bring a little Spanish sunshine to your dining table, this recipe is the perfect way to savor authentic Spanish flavors.

Cook Time: 75 mins | Serves: 6 | Difficulty: Medium

Ingredients:

• Olive oil
• 2 cherry tomatoes, halved
• 1 head of garlic, halved lengthwise
• 8 ounces pancetta, cubed
• 1 small potato, cubed
• 2 morcilla sausages (blood sausages), punctured and poached in water for 2 minutes
• 4 Toulouse or other uncooked, European style pork sausages, punctured and poached in water for 2 minutes
• 1 Aurelia's Spanish Chorizo, sliced
• 1 teaspoon sweet, smoked Pimentón
• 1 bay leaf
• 1 large tomato, grated
• 3½ cups bean broth (or chicken, beef or pork broth)
• 2 teaspoons saffron threads
• 2 cups paella (bomba) rice
• 1½ to 2 cups cooked Rancho Gordo Garbanzo beans, strained
• Salt

Directions:

1. Heat a large pan or cazuela over medium heat. If you’re using a clay cazuela, there shouldn’t be a problem, but you might want to start on low and turn up the heat as the pan warms. Add a splash of olive oil and fry the tomatoes and garlic halves until they are golden, taking care to keep the top of the garlic half in one piece. Remove the garlic and tomatoes and reserve.
2. Add the pancetta, potato, and morcilla and Toulouse sausages and cook gently for 15 minutes, turning and browning the sausages as needed. Add the chorizo, Pimentón, bay leaf, and grated tomato and continue to gently fry for 3 to 4 more minutes.
3. While the sausage mixture cooks, in a saucepan, bring the stock/broth to a boil and preheat the oven to 400F.
4. Add the rice to the cazuela and stir, cooking for 2 minutes.
5. Pour the boiling stock into the cazuela, over the rice, along with the garbanzos and saffron threads, and stir. Spread the meat around as evenly as possible. Gently add back the garlic halves and tomatoes. Raise the heat to medium-high and allow the mixture to simmer rapidly for 10 minutes.
6. Transfer the cazuela to the oven and bake for 10 minutes.
7. After 10 minutes, check the rice. If it’s done, remove the cazuela from the oven and allow it to rest on the tabletop before serving. If the rice hasn’t finished cooking, keep the cazuela in the oven and check every few minutes until the rice is cooked.
8. You can cut the sausages into halves, or even bite-size pieces. I prefer halves.
9. Allow the dish to rest for 10 to 15 minutes.

Spanish cuisine is a celebration of bold ingredients, rich traditions, and the joy of sharing food with loved ones. From the vibrant paellas of Valencia to the rustic stews of the northern regions, its culinary diversity offers something for everyone. Recipes like Baked Rice with Sausages showcase the magical combination of simple ingredients turned into a symphony of flavors. Embrace the spirit of Spanish cooking by experimenting with different recipes and ingredients, and discover the vibrant world of Spanish cuisine, one dish at a time!

Pro Tip: To truly elevate this dish, opt for authentic Spanish chorizo. Its smoky, paprika-infused profile is the heart of this recipe's flavor. Additionally, cooking the rice in a Spanish cazuela provides the perfect balance of texture, delivering tender rice with a delightfully crispy layer on top.

Source: Rancho Gordo