Baked Rice With Garlic

Arroz Al Horno Con Perdiz
This vegetarian dish comes from Valencia, where it is served during the Lenten fast. Its Spanish name means 'with partridge' - though the partridge is really a whole bulb of garlic.


serves 6
100 ml olive oil
1 whole head of garlic
1 large onion, finely chopped
4 tomatoes, skinned, deseeded and chopped (keep the juices)
1 teaspoon sweet paprika (pimenton dulce)
2 cups round grain rice, such as bomba
up to 1 litre vegetable stock or water
400 g canned chickpeas, rinsed and drained
50 g raisins, soaked in hot water for 30 minutes until plump
sea salt and freshly ground black pepper
a paella pan, cazuela or other ovenproof pan, 20 - 25 cm diameter
kitchen foil (optional)


1. Heat the oil in a paella pan, heatproof cazuela, heatproof shallow casserole or a frying pan with ovenproof handle. Add the garlic head and onion and fry for 12 minutes over low heat until the garlic is pale golden and beginning to soften and the onion soft and golden.

2. Remove the garlic and reserve. Increase the heat and add the tomatoes and juices. Cook until the mixture starts to thicken a little. Stir in the paprika, salt and pepper.

3. Stir in the rice. Add half the stock or water and bring slowly to the boil. Add the chickpeas, drain the raisins and gently fold them into the rice. Put the garlic in the centre and bake in a preheated oven at 180°C (350°F) Gas 4 for 10 minutes.

4. Heat the remaining stock or water, then add as much as the rice seems to need. Continue baking for 10 -15 minutes before serving, covering the top with foil if it seems to be over-browning or drying out. Serve from the pan.

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