Arroz al Horno
This is the time of year when we all start to switch from light Summer Salads to more hearty food, like Arroz al Horno, (arròs al forn in Valencian)
The Key to this dish is that you have to cook it in a Cassola, a clay pot, a full recepie can be found below
This is a great recepie for Arroz al Horno
This dish's origins are thought to have stemmed from attempts to make use of leftover cooked ingredients found in homes, such as bacon, chickpeas, chorizo, etc. One benefit of cooking rice-based dishes is that they can be stored for a long time because they don't have to be eaten right away. Despite its modest beginnings, it has developed into a staple cuisine in Valencian households for many generations. Depending on personal preferences, additional components like as potatoes, paprika, tomatoes, and pork ribs may be added to the stew's basic ingredients.
As you would expect, there is an International competition held each year in Xativa, a wonderful place to visit.
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