Baking

This baked rice studded with chorizo, chickpeas, currants, and tomatoes is my heartier, adapted version of Claudia Roden’s Baked Rice with Chickpeas and Currants from <em>The Food of Spain</em>. A whole head of garlic (called a <em>partridge</em> by Valencians) is baked in the middle of the rice, so everyone can take a few cloves and squeeze out the soft insides at the table. It’s not only charming, the garlic flavors and perfumes the entire dish. Another special detail is the technique for baking the rice at high heat (sans lid). The top layer of rice gets crunchy (with creamier, softer rice underneath), the tomatoes turn soft and jammy, the chorizo browns and crisps, and the garlic turns golden. It’s one of the most foolproof techniques I’ve found for cooking rice. <br /> <br />This one-pot meal is substantial enough to standalone for dinner (a simple, leafy green salad on the side wouldn't be out of place) and versatile enough to be served with meat or as part of a big spread when hosting friends. <br /> <br />For a vegetarian version, double the olive oil and chickpeas, omit the chorizo, and use vegetable stock. Top each bowl of rice with a <a href="https://food52.com/recipes/55040-canal-house-s-pimenton-fried-eggs">pimentón fried egg</a>, also highly recommended for leftovers! <br /> <br />A wide, ovenproof braiser or cazuela is recommended for the dish—both for presentation and to maximize the surface area that crisps and browns. <br /> <br />Featured In: <a href="https://food52.com/blog/21504-claudia-roden-one-pot-valencian-baked-rice">Smoky One-Pot Baked Rice with a Strange Technique (& Chorizo, Too)</a>

Share: