Traditional Baked Rice - Arroz al Horno - Arros al Forn ***** (Spain - Valencia)

Ingredients (4 diners)

14.1 oz (400 gr.)  medium or short grain rice
600-700 ml. turnip broth (1)
1 slice of fresh pork bacon (cut in small pieces)
4 small pork ribs (2 inches long)
4 small pieces of pork ear
3 turnips to prepare our broth (use 3 different types of turnip)
1.7 oz (50 gr.) tin of cooked chickpeas drained
1 medium wide tomato
1 medium-big potato
2 black pudding sausages
1 white pudding (optional) or (pork and herb sausages)
1 tbsp of raisins
1 garlic bulb (prick bottom with a fork)
75 ml. olive oil
Salt
1 tsp saffron based yellow powder (can use egg yellow powder)
1 1/2 tsp paprika powder

Cookware 

1 cooking clay pot (roasting tin can be used as well)
1 medium-sized pot to cook the broth
1 large pan

Method 

(1) Turnip broth

Boil chopped turnips in 1 litre of water for 15-20 min. add some salt and yellow powder before finishing then leave to rest warm until used forward. Turnips won't be used.
Rice x broth ratio will be 1.5 x 1

Preheat oven to 250º C (max power)

Sear the pork meats together with the raisins and the garlic bulb.

Add paprika powder together with the rice, put away from heat and stir well.

Spoon the mixture into our baking tin placing the garlic bulb in the middle, add tomato cut into thick slices, whole black pudding sausages and the cooked chickpeas over.

Add sliced potatoes 1 cm wide. Try to put the potatoes standing as a wall along the sides of the tin. I'll upload a picture soon.

Remember to put some extra salt and pepper over the tomato and potato slices.

Finally add 600-700 ml. of our boiling turnip broth.

Oven-bake for 30-35 min. at 430º F (220º C) medium height.

Leave 5 minutes before serving.

Enjoy!!!