Arròs al Forn

Here is a recipe for the Valencian classic arròs al forn, which means "oven rice." Typically this is made with a variety of sausages and other meats, so this recipe leaves out the meat and substitutes the beef stock for vegetable broth.

Serves 3-4

What you need:

3.5 tbsp olive oil

1 onion, diced

2 cloves garlic, chopped down the middle once and with skin

2 tomatoes, 1 sliced and 1 grated

2 cups cooked chickpeas

1 tsp paprika

1 tsp salt

2 1/2 cups short-grain rice, uncooked

1 pinch saffron

5 1/2 cups vegetable broth, hot

1 potato, sliced 1/4 inch thick (.5 cm)

Preheat the oven to 200 C (400 F). Typically you would use a ceramic dish for this. You'll need a pan that can go on the stove-top as well as the oven. If you don't have one, first follow the instructions for the stove-top and then move the ingredients to an oven-safe pan.

In a large pan on medium-high heat, sauté the onion and garlic in 2 tbsp olive oil for 7 minutes. Add the grated tomato and chickpeas and sauté for another 5 minutes. Add the salt, saffron, paprika, and uncooked rice and stir for 1 minute. Add the vegetable broth and remove from heat.

In a smaller pan, sauté the sliced potatoes and tomato in 1.5 tbsp olive oil for around 7 minutes or until lightly browned. Place the slices on top of the rice mixture.

Place the rice in the oven and cook for 20 minutes.