Pasta & Pizza
Arroz al horno
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Rice, chickpeas, potatoes and meat are baked in an earthenware dish to create a hearty dish. The dry, slightly browned surface is intentional.
Timing
- Preparation: 20 min.
- Cooking/Baking: 45 mins.
- Rest time: 10 min.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 705 kcal
- Protein
- ≈ 28.9 g
- Carbohydrates
- ≈ 86.6 g
- Fat
- ≈ 24.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 675–730 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 320 g Spanish short grain rice · ≈ 320 g · Assumed quantity / reference product
Reis poliert, roh (C352000) - 350 g pork ribs, cut into small pieces · ≈ 227.5 g · Edible amount without bones or shells
Schwein Dicke Rippe roh (U564100)
Starting amount × assumed fraction (calculation scenario): 350 g × 65% = 227.5 g
Varied quantity range: 175–280 g - 120 g morcilla, in thick slices · ≈ 120 g · Assumed quantity / reference product
Graupenblutwurst (W384200) - 200 g cooked chickpeas, drained · ≈ 200 g · Assumed quantity / reference product
Kichererbse reif, gekocht (G770432) - 1 large potato (approx. 230 g) · ≈ 230 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 1 whole garlic bulb, halved crosswise · ≈ 30 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 1 large tomato, sliced · ≈ 150 g · Assumed item weight × count; total amount
Tomate roh (G561100) - 800 ml hot, strong meat broth · ≈ 800 g · Assumed quantity / reference product
Rindfleischbrühe Konserve (U985200) - 1 tsp mild paprika powder · ≈ 2.5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 3 tbsp olive oil · ≈ 40.95 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- Salt and 1 pinch of saffron · Aromatic / small seasoning or colouring amount
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 320 g Spanish short grain rice
- 350 g pork ribs, cut into small pieces
- 120 g morcilla, in thick slices
- 200 g cooked chickpeas, drained
- 1 large potato (approx. 230 g)
- 1 whole garlic bulb, halved crosswise
- 1 large tomato, sliced
- 800 ml hot, strong meat broth
- 1 tsp mild paprika powder
- 3 tbsp olive oil
- Salt and 1 pinch of saffron
Instructions
- Preheat oven to 210 °C top/bottom heat. Peel the potato and cut into 7 mm wide slices.
- Brown the ribs in a pan in olive oil for 8 minutes; Briefly fry the potato slices. Stir in the paprika powder for just a few seconds.
- Evenly distribute the rice, ribs, potatoes and chickpeas in a flat ovenproof dish. Place the morcilla and tomato slices on top and place the garlic in the middle.
- Mix hot broth with saffron and a little salt and pour in carefully. Bake on the middle shelf for about 30-35 minutes until the rice is cooked and the surface is slightly coloured.
- Remove the mold and let it rest, covered, for 10 minutes. Before serving, check whether the rice is soft enough; Otherwise, add a little hot broth and continue cooking briefly.
Tips
- The mold should not be too deep so that the surface becomes dry and aromatic.
- Instead of a cazuela, a wide ceramic baking dish is suitable. Without morcilla, it becomes an explicitly simplified version.
