Valencia, Spain
Oven-baked rice in a clay cazuela — a technique that precedes paella in the Valencian food tradition. The rice is cooked entirely in the oven after a brief stovetop start, using the broth from a previous cocido or a rich stock with tomato, garlic, and pork products (morcilla, chorizo, pork ribs, chickpeas). The cazuela is placed in a 200°C oven for 25-30 minutes until the rice absorbs all the liquid and a golden crust forms on top — the oven-version socarrat. The oven-baked technique produces a different texture from stovetop paella: slightly more even heat distribution, a drier surface crust, and a more deeply caramelised top layer where the rice grains are exposed.
Use the residual broth from cocido or a rich pork and tomato stock — the flavour is entirely dependent on the liquid. The clay cazuela is essential — it distributes heat evenly and gives the rice time to cook through before the surface burns. Do not stir once in the oven. The tomato slice on the top (traditional presentation) should be placed before baking. Check at 25 minutes — the crust should be golden.
Arroz al horno is the day-after dish — it uses the broth from Monday's cocido for Tuesday's arroz al horno. The chickpeas from the cocido go in too. Some versions include a halved head of garlic, unpeeled, placed in the centre — it roasts in the oven and provides a sweet, caramelised garlic note. Pair with white Valencian wine.
Using a regular baking dish instead of clay — uneven heat, no crust. Insufficient liquid — the rice dries out before cooking through. Adding too much liquid — the crust never forms. Using poor-quality broth — the dish has no flavour.
Made in Spain by José Andrés