Rice Culture in Valencia - More Than Just Paella

After paella, Arroz al Horno is probably the most iconic dish on the table in the Valencia Community. This dish is traditionally baked in a ceramic dish and includes pork ribs, panncetta, morcilla sausage (black pudding), garlic, tomatoes, potatoes, and garbanzo beans (chickpeas).

The region of Valencia is known for its many rice dishes, like paella, but there are so many other mouth-watering rice dishes to enjoy, (see below) . In English Arroz al Horno is called Oven-Baked Rice.

This traditional dish is so popular that Xàtiva, a coastal city in Valencia, holds a festival in honor of Arroz al Horno.

Traditionally, this dish is prepared in a clay or ceramic dish. So, you’ll need a ceramic, enamel or stainless steel casserole dish that can be used on a stove-top and in the oven.

Valencian Arroz al Horno (Oven-baked Rice)

Serves 4

Ingredients
lb. lean pork spare ribs

1/2 lb. morcilla, blood sausage ( or bury black pudding)

1 whole head of garlic

1 cup diced panncetta

2 medium tomatoes

1 1/2 cups of paella rice

4 cups beef stock

2 medium potatoes - sliced

4 oz. cooked chickpeas

olive oil

salt

Method

Cut the morcilla sausage into thick slices or if small leave whole. Cut tomatoes into slices approximately 1/3 inch thick. Peel potatoes and slice.

Pour a few tablespoons of olive oil into the casserole dish and heat. When hot enough, fry the pork ribs and pancetta until golden brown. Add the potatoes and the rice into the dish, then add the stock and season.

Sprinkle the chickpeas around the dish. Simmer for 10 minutes 

Heat oven to 375 degrees.

Before placeing the casserole dish in the pre-heated oven, arrange the sliced tomatoes and black pudding on top and place the whole head of garlic in the centre.of the dish.

Cover and bake in the oven until the rice is cooked and golden brown.

ARROZ AL HORNO

Below are just a few other Spanish rice-based dishes:-

Arroz a banda
Arroz a la cerveza
Arroz a la criolla
Arroz a la franciascana
Arroz a la húngara
Arroz a la Jardinera
Arroz a la mantequilla
Arroz a la mexicana
Arroz a la milanesa
Arroz a la morrón
Arroz a la oriental
Arroz a la persa o arroz dulce
Arroz a la poblana
Arroz a la puertorriqueña
Arroz a la Saz
Arroz acuario
Arroz al coñac
Arroz al curry
Arroz al estilo libanés
Arroz al horno
Arroz al Guadalquivir
Arroz al vino
Arroz blanco con frutas secas
Arroz blanco
Arroz Bombay
Arroz brut
Arroz caldoso de puchero
Arroz campanero
Arroz cantonés a la vietnamita
Arroz color
Arroz con acelgas y sepias
Arroz con aguacate
Arroz con alcachofas
Arroz con almejas
Arroz con ancas de rana y cangrejos
Arroz con atún
Arroz con atún y apio
Arroz con bacalao
Arroz con bacon
Arroz con bogavante
Arroz con camarones
Arroz con castañas
Arroz con Cerdo
Arroz con cerveza
Arroz con coca cola
Arroz con coco
Arroz con col
Arroz con coles de Bruselas
Arroz con coliflor
Arroz con "Consomme Beef"
Arroz con costillas de cerdo
Arroz con chocos
Arroz con espárragos
Arroz con frutos secos
Arroz con hígados de pollo
Arroz con huevos escalfados
Arroz con Lentejas de Año Nuevo
Arroz con Mariscos
Arroz con Mejillones
Arroz con mejillones y puerros
Arroz con palmito
Arroz con patatas y bacalao al horno
Arroz con Pato
Arroz con pimientos fritos
Arroz con Pollo
Arroz con Pollo Almendrado
Arroz con Pollo "al estilo Panameño"
Arroz con salmón al cava
Arroz con sardinas
Arroz con sobrasada y botifarrón
Arroz con verduras
Arroz con vino
Arroz Congrí
Arroz Costa Brava
Arroz cremoso con azafrán al manchego semicurado
Arroz cremoso
Arroz Chaufa
Arroz Chaufa de Mariscos
Arroz Chaufa especial
Arroz chaufa tres sabores
Arroz chino
Arroz de conejo con mejillones estilo Ornosa
Arroz de Pascua Rusa
Arroz de verduras
Arroz español
Arroz especial
Arroz frito
Arroz Frito Tres Delicias
Arroz Genovés
Arroz Graneado
Arroz huertano o de verduras con bacalao
Arroz Imperial
Arroz rojo integral
Arroz integral con alcachofas
Arroz Ligur
Arroz marinera
Arroz marinero
Arroz Montemar
Arroz negro con sepia
Arroz negro cremoso con sepias
Arroz negro cremoso de setas
Arroz pilaf
Arroz pilaw
Arroz pilaw
Arroz rápido
Arroz salteado con coca- cola
Arroz sazonado con lentejas
Arros pobler Arroz sorpresa
Arroz sushi
Arroz Tapado
Arroz tres delicias
Arroz vapor
Arroz verde .............PHEW!!!! thats a lot of rice dishes

The following link by Hugh Fearnley-Whittingstall includes a few more great Spanish recipes

http://www.guardian.co.uk/lifeandstyle/2011/apr/02/spanish-recipes-squid-pork-almonds

Saffron and El Porron

SAFFRON

Saffron is derived from the Saffron Crocus Flower species Crocus sativus which belongs to the Iris Family Iridaceae. The parts used for culinary purposes are the stigma or style: the central yellow threads which are, in fact, the female sexual organs of the flower. As there are very few stigma in any one flower, it takes 150,000 flowers to produce one kilogram of dried saffron, making it the most expensive spice in the world.

Since its first documentation in the 7th Century BC, the long and interesting history of saffron traces back over 4000 years and traverses many civilizations, countries, and cultures. Saffron began being used in the middle east and then branched out to conquer hearts worldwide, being utilized as a food seasoning, perfume, hair and clothes dye, and as a medicinal herb. Researchers have shown through historic documents that saffron has its origin in the Zargos mountain range in Iran, where around 1 Kg of saffron was used in the royal kitchen every day.

The word saffron is derived from the Arabic word Zafaraan, it was the Arabs who planted saffron initially in Spain over 1000 years ago when they ruled the region. Although the majority of the world's saffron is produced in Iran, Spain is the world's largest exporter of saffron.



Cooking with Saffron

Saffron is used all over the world to flavour and colour foods from Spanish paella to French bouillabaisse to Arabic lamb and chicken dishes to Indian dessert sauces, as well as in many Swedish and Cornish recipes, but as it's such an expensive spice, it's important to get every bit of flavour out of it. This can be achieved by either toasting and powdering the threads or steeping the saffron ahead of time in hot water or broth.

Your best bet is to go with saffron threads. Not only will they retain their flavor longer, but you will also be assured you have purchased pure saffron.
Powdered saffron is not as strong, tends to lose flavor, and is also easily adulterated with fillers and imitations. Since so little is needed, you will find ground saffron sold in packets of about 1/16 of a teaspoon, and threads equaling about 1/4 gram or 1/2 of a teaspoon. Yet, these seemingly small amounts will often flavor more than one dish.

A major ingredient of a paella is saffron

To Toast Saffron threads, place the strands in a dry frying pan about 30 seconds only or until they begin to give off an aroma. Be very careful not to burn them. Cool and crush finely between two spoons. They can also be dried out in a microwave, again for 30 seconds on high. You can buy ready powdered saffron.

Saffron threads

When using whole threads, steep them in hot water for at least 15 minutes to extract as much flavour as possible. The longer better - up to 4 hours. If using alcohol, there's no need to heat it. Always store saffron in an airtight container in a dark place so it stays viable for longer. You can also buy liquid saffron.

Fabada Asturiana

A popular stew from the Asturias Region in North Spain

Serves 4

Ingredients

550g/1¼ lb Dried White Beans, pre-soaked overnight
2 Onions, chopped
4 Garlic Cloves, crushed
125g/5oz Bacon, chopped
125g/5oz Jamón Serrano (ham), chopped
2 tbsp Olive Oil
3 tbsp Tomato Paste
1 tbsp Paprika
1 Bay Leaf
Salt and Pepper
A pinch of Saffron
275g/10oz Chorizo Sausage
275g/10oz Morcillas (Spanish blood sausage)
Water

Method

Drain the beans and rinse well. Place in a large saucepan, cover with cold water and bring this to a boil. Remove from heat, and drain again. Set aside.

Heat the olive oil in a large saucepan or flameproof casserole and the onions and garlic and sauté until the onions are transparent.

Stir in the tomato paste and paprika then add the drained beans, bacon, ham, and bay leaf. Season with pepper then add 1L/40fl.oz. water. Bring to a boil, reduce heat to low, cover, and simmer for 1½ hours. Periodically skim any "scum" from the surface.

After the cooking time, add the saffron, chorizos and morcillas and adjust the seasoning, adding salt and more pepper if required. Continue to cook for a further 30 minutes adding a little more water if necessary. Serve hot.

EL PORRON

The porron replaced the original bota bag

A porron, porrón, or porró (Catalan: porró in the singular, porrons in the plural) is a traditional glass wine pitcher used in Spain to serve and drink wine. The idea originated as a replacement to bota bags. Porrones are an old and traditional way to store and to share wine with a group of people. The lack of contact with the lips allows a group of people to share the same vessel without offending their sense of hygiene.

Me attempting to drink from a porron

They can be clear or green glass or clay and keep exposure to the air to a minimum. They are wide at the bottom and have a long, thin neck and usually are fit with corks. At the bottom is a long spout. Hold up the porrón in front of your face with the spout pointing towards you, tilt your head back slightly and raise and tilt the porrón spout toward you. A thin stream of wine comes out and pours directly into your mouth… if you have good aim! Lower the porrón toward your face before you stop drinking or you'll spill wine down the front of you and the tablecloth. It takes a bit of skill, but that only comes with practice !!

The porrón is typically seen in restaurants catering to tourists, old-time taverns, at festivals and at family gatherings. You can buy glass porrones at import stores or on the internet. They make great conversation pieces, fun additions to parties and a great gift for any family or friends who enjoy Spanish cuisine and culture.