Arroz al horno by Amparo, Traditional Spanish

Estimated reading time: 6 minutes

ATW: Around the World recipes. These recipes are shared with me by people from all over the world who have one thing in common: learning the French language. We are all members of a group that regularly speak to each other via Skype. Almost every continent is represented here. I asked everyone to share their secret recipe or family recipe with me. In this way I can also inspire people here in the Netherlands and share these secrets with you. Because if one thing is fraternised, it is dining together. This time the arroz al horno from Amparo from Spain. She sent me this recipe which looks a bit like paella. But this dish is partly made in the oven. pork shoulder recipe

arroz al horno by amparo

And this is how you make Amparo's Arroz al horno:

-Start by peeling the potatoes, then cut them into 1 cm thick slices. Set them aside on a plate. Cut the pork shoulder into pieces and also the bacon into nice blocks. (You can cut the bones away or leave them on, if you leave them on, tell your guest that there is still bone in the dish).

-Remove the outer skins of the garlic bulb, but leave the toes attached to the bottom, use a knife to cut a little around the bulb.

- Cut the tomatoes in half and place them on the separate plate with the potato slices.

Arroz al horno of Amparo

-Take a pan and add the water, bring it to a boil and then turn off the heat. Add some saffron threads and salt. Note that this is quite strong in taste so don't put too much in it! Leave it that way until use. The saffron will give the water a nice yellow-orange-like color. In Spain they often also use dye, but I like this better.

-Get a large frying pan and add plenty of olive oil. Place the garlic bulb in its entirety in the pan and fry it for a while, then add the potato slices. Sprinkle them with salt and pepper too. Bake them until they are a nice golden brown and then place them in a large baking dish. The garlic bulb may remain in the pan.

Arroz al horno of Amparo

Baking the meat:

-Leave the olive oil and garlic bulb in the pan. First fry the pork shoulder until nicely browned, remove from the pan and place in the baking dish. Then fry the bacon chunks until golden brown. Then remove the garlic bulb and place it in the middle of the baking dish. Then fry the four spicy sausages in the frying pan. Take them out and set them aside.

Arroz al horno of Amparo

-Now put the diced tomatoes in the frying pan and let all the moisture evaporate over a slow fire. When the moisture has evaporated, add the chickpeas and fry them for a while.

Arroz al horno of Amparo

-Then take the paella rice and add it to the pan and fry the grains for two minutes. (They are very similar to risotto rice grains) Sprinkle some more salt over this. Then take the baking dish and add this mix to the meat and the potato slices, toss it together a bit.

-Remove the saffron threads from the water and pour it into the oven dish. Note that this rice will absorb the water and will expand, so you really have to use the 1200ml of water. Place the sausages and tomatoes in the dish as well.

-Now place in a preheated oven at 250 degrees for 10 minutes. When the saffron water bubbles well after those 10 minutes, lower the temperature to 220 degrees for another 10 minutes. Then lower the temperature to 200 degrees for the last 10 minutes. You will now see that the rice has absorbed all the water. pork shoulder recipe

Arroz al horno of Amparo

Finally, remove the dish from the oven and let it cool down for a while, because it is now very hot! Then take the plates and scoop up: Delicious bites!

NB: The original recipe uses black puddings, but I really don't like them, so I used spiced sausages. If you really want to follow the original recipe arroz al horno from Amparo, use black pudding.

Merci mille fois pour la recette Amparo! Je te rémercie et c'était très bien! pork shoulder recipe

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

arroz al horno by amparo

Arroz al horno of Amparo

ATW: Around the World recipes. These recipes are shared with me by people from all over the world who have one thing in common: learning the French language.

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Hallway: Main dish
Kitchen: spanish
Keyword: pork shoulder
Preparation time: 10 minutes
Preparation time: 1 hours
Total time: 1 hours 10 minutes
Servings: 6 people
Author: Francine
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Ingredients:

  • 400 gram paella rice - from Valencia
  • 250 gram pork shoulder
  • 100 gram bacon
  • 4 small spicy sausages
  • 200 gram chickpeas
  • 1/2 blik diced tomatoes
  • 2 large potatoes
  • olive oil
  • saffron threads
  • 2 large beef tomatoes
  • 1 garlic bulb
  • 1200 ml water
  • salt
  • peper

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • Start by peeling the potatoes, then cut them into 1 cm thick slices. Set them aside on a plate. Cut the pork shoulder into pieces and also the bacon into nice blocks. (You can cut the bones away or leave them on, if you leave them on, tell your guest that there is still bone in the dish).
  • Remove the outer skins of the garlic bulb, but leave the cloves attached to the bottom, use a knife to cut a little around the bulb.
  • Cut the tomatoes in half and place them on a separate plate with the potato slices.
  • Take a pan and add the water, bring it to a boil and then turn off the heat. Add some saffron threads and salt. Note that this is quite strong in taste so don't put too much in it! Leave it that way until use. The saffron will give the water a nice yellow-orange-like color. In Spain they often also use dye, but I like this better.
  • Take a large frying pan and add plenty of olive oil. Place the garlic bulb in its entirety in the pan and fry it for a while, then add the potato slices. Sprinkle them with salt and pepper too. Bake them until they are a nice golden brown and then place them in a large baking dish. The garlic bulb may remain in the pan.

Baking the meat:

  • Leave the olive oil and garlic bulb in the pan. First fry the pork shoulder until nicely browned, remove from the pan and place in the baking dish. Then fry the bacon chunks until golden brown. Then remove the garlic bulb and place it in the middle of the baking dish. Then fry the four spicy sausages in the frying pan. Take them out and set them aside.
  • Now put the diced tomatoes in the frying pan and let all the moisture evaporate over a low heat. When the moisture has evaporated, add the chickpeas and fry them for a while.
  • Then take the paella rice and add it to the pan and fry the grains for two minutes. (They are very similar to risotto rice grains) Sprinkle some more salt over this. Then take the baking dish and add this mix to the meat and the potato slices, toss it together a bit.
  • Remove the saffron threads from the water and pour into the oven dish. Note that this rice will absorb the water and will expand, so you really have to use the 1200ml of water. Place the sausages and tomatoes in the dish as well.
  • Now put in a preheated oven at 250 degrees for 10 minutes. When the saffron water bubbles well after those 10 minutes, lower the temperature to 220 degrees for another 10 minutes. Then lower the temperature to 200 degrees for the last 10 minutes. You will already see that the rice has absorbed all the water.
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