Chef Kent champions baked rice: the Valencian rival to paella you didn't know about
Héctor Medina, the Valencian chef you follow as @elchefkent, is clear on this: baked rice rivals paella.
What does this rice have that allows it to compete with paella?
Baked rice is pure Valencian winter in a casserole dish. Outside the Valencian Community, it's hardly known, but within the region, it's ordered without hesitation. Héctor Medina doesn't mince words in his interview with Trendencias: if you ask him about his favorite rice dish, he answers without a doubt that it's this one.
The base is a rice dish made with Valencian Protected Designation of Origin rice, which holds up well in the oven without overcooking. Then comes the best part: pork ribs, bacon, black pudding, potatoes, tomatoes, chickpeas, and stock from a stew. The dish needs nothing else on the table. If you have leftover stew, this gives it a luxurious second life.
- 400g of rice with Protected Designation of Origin (PDO) Rice from Valencia
- 100 ml of extra virgin olive oil
- 400g of pork rib
- 2 black puddings
- 1 head of garlic
- 2 slices of bacon
- 1 medium potato
- 1 tomato
- 200g of cooked chickpeas
- Broth from stew, sweet paprika, saffron and salt.
The step-by-step guide to getting it right the first time
Medina starts with what he calls the 'main course'. In a pan with extra virgin olive oil, he browns the rib and sets it aside. Then he does the same with the bacon and the sliced potato, salting each piece before removing it from the heat.
In the same pan, add the cooked chickpeas and sweet paprika. Stir them carefully a couple of times so the paprika doesn't burn, then add the rice. Mix it well so it absorbs all the flavor and transfer it to the casserole dish.
Place the ribs, bacon, blood sausage, potato, sliced tomato, and head of garlic on top. Pour in the hot stock. The recommended ratio is slightly less than two parts stock to one part rice.
The key is not just in the rice, but in not skimping on the side dishes and respecting the proportion of broth.
Place the casserole dish in the preheated oven at 220 degrees Celsius (425 degrees Fahrenheit) and let it cook for 25 to 30 minutes. Do not stir. The rice will be ready when the broth has evaporated and the surface begins to brown.
My verdict: it's fighting with the paella without asking permission
I won't say it's better, because this isn't a competition. Paella is more refined; baked rice is more of a stew, a way to use up leftovers. Even so, Héctor Medina is right: outside of Valencia, it's relatively unknown and deserves much more recognition.
If you have leftover broth from a stew, this dish is inexpensive and feeds four people. It's hearty, doesn't need any side dishes, and reheats beautifully. Just be sure to set aside a quiet afternoon to prepare it.
My advice: try it on an autumn Sunday, with some good black pudding and quality rice. Then come back and tell me if you still think paella wins hands down.
💡 The trick of the almond
Total time: 65 minutes (15 minutes preparation, 25-30 minutes baking, and 5 minutes resting). Difficulty level: medium. Tip: Don't stir the rice once it's in the oven, and use very hot broth so the grains don't break.
