Quique García of Bistro Casa Grau provides the fifth of a series of simple recipes for you to try at
home - the tasty 'Arroz al Horno' - oven-baked rice':
FOR 4 PEOPLE
2 pork bones
2 beef marrowbones
half a turnip
half a parsnip
225grams of chickpeas (previously soaked
for 18-20 hours)
Place the chicken carcass, the bones and the chickpeas
in cold water. Heat up and, as it starts to boil, it
is important that you skim the surface very well to
remove all of the impurities.
Introduce the rest of the vegetable and let it cook
for 2-2½ hours over a low heat.
Let it stand for an hour and then strain everything
to produce the stock.
Stock (see above)
2 ripe tomatoes
250 grams of pancetta
grams of pork ribs
1 white sausage, cut into chunks
morcilla sausage, cut into chunks
1 x potato, sliced
x tomato, sliced
225 grams of chickpeas
of round rice
1 bulb of garlic
Extra Virgin Olive
A few strands of saffrom
Pre-heat the oven to 250°c and put a clay pot in
In a mortar, cruch the garlic and the ripe tomatoes
with a pinch of salt.
In a large frying pan, introduce a splash of olive oil
with the ribs and sliced pancetta, then add the mashed
garlic and tomato and fry for about three minutes.
Add the rice and fry a little before introducing the
chickpeas, Pour everything into the heated clay pot,
stir a little and then add the hot stock (twice the
amount of the rice) with saffron, salt, morcilla
and white sausage, the sliced potato and tomato and
finally place the whole garlic bulb on top in the centre.
Return the clay pot to the oven at 200°c for 20
more about Bistro Casa Grau here