Arroz al Horno Valenciano Gandia Style
This dish is a culinary gem typical of Gandia, inspired by the ingredients of the traditional "putxero." Its name, "Arròs passejat," refers to the tradition where women would prepare it at home and take it to the local bakery oven to cook the day after making the "putxero."
Ingredients (for 4 people):
- 200 grams of chickpeas
- 100 grams of pork belly
- 200 grams of beef shank
- 1 potato
- 1 turnip reserved from the putxero
- 2 liters of broth from the putxero
- 400 grams of rice
- Saffron
- Salt to taste
- 15 grams of sweet paprika
- 2 blood sausages (morcillas)
- 1 head of garlic
- 3 ripe tomatoes
- 100 ml of olive oil
Preparation:
- In a pan, sauté the rice along with the morcillas and a few garlic cloves, then transfer the mixture to a clay casserole.
- Place the chickpeas, sliced potato, sliced tomato, chopped pork belly and beef shank, and a whole head of garlic on top.
- Add the broth and saffron to the dish, then bake it in the oven.
Enjoy this delicious Arroz al Horno recipe, Gandia style, which honors the culinary tradition of the region.
If you prefer to enjoy an exceptional culinary experience without having to cook yourself, we invite you to visit us at the Hotel Tres Anclas on Gandia Beach. Our expert kitchen proudly prepares a delicious Arroz al Horno Valenciano Gandia style that you can savor as part of your half-board or full-board stay. As you explore all the wonders this beautiful region has to offer, be sure to include a gastronomic experience at our hotel to taste this iconic dish at its finest.
We also have other recipes for you featuring the most typical dishes of our city's rich gastronomy. Are you ready to try them?
