Baked Rice with Pork Ribs and Chorizo (Arroz al Horno)
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Ingredients
- 500 g pork spare ribs
- 150 g chorizo, sliced
- 300 g paella rice
- 200 g tinned chickpeas, drained
- 2 ripe tomatoes, finely chopped
- 1 tsp sweet smoked paprika
- 700 ml chicken stock
- 4 garlic cloves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 926 kcal
- Protein
- 40 g
- Carbohydrate
- 70.8 g
- of which sugars
- 2.5 g
- Fat
- 52.7 g
- of which saturates
- 17.5 g
- Fibre
- 5.1 g
- Salt
- 3.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Heat the olive oil in a large flameproof baking dish and brown the ribs on all sides, about 8 minutes.
- 2
Add the chorizo and garlic and fry for 3 minutes, then stir in the tomatoes and smoked paprika and cook for 2 minutes.
- 3
Stir in the rice and chickpeas, then pour over the hot stock and season well.
- 4
Cover tightly with foil and bake for 35 minutes, then uncover and bake for a further 15 minutes until the rice is tender and the ribs are cooked through with no pink remaining.
- 5
Rest for 5 minutes before serving.
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