Well, I made a “Cocido” yesterday, didn’t I? So today since I was going to the swimming pool with friends I needed some take away food so I made an “Arroz al Horno”, that’s baked rice; that’s traditionally baked in a clay pan, but I made this with my magic pan. The process is the same, my pan can function as an oven…
If you make this with a clay pan, after adding the broth, you put it in the oven and keep watching.
You get a “morcilla” (black saussage) and fry that up with a little olive oil. I cut it all up because my daughter won’t eat the food if she sees the black saussage, it’s got to be camouflaged.
Then you add 2 or three cloves or garlic and fry that together with the morcilla.
Then you get some meat you have left over from the “cocido” and fry that up a bit.
If you don’t have any leftovers, all you have to do is fry up some pork and some chicken.
Then you add some potatoe. Just some, not too much; this is not a potato dish. The potato is mainly for decoration and texture.
Just fry that up a bit.
Then you add the rice, and again, fry a bit and stir.
Then you add saffron or yellow powdered food colourant and salt
Then you add chick peas left over from your cocido or alternatively, a small jar of precooked chick peas.
Then you add the broth from your cocido. If you haven’t got any, then I suggest you mix a chicken and beef stock cube in water.
The proportion is: 1 cup of rice = 1.5 cups of broth.
You stir and add some sliced tomatoes on top.
In my case, I closed my pan and left it there for 8 minutes. If you make this in the oven, it will be about 20 minutes if the broth is hot when you mix it with the rice.
This is the result.