Arroz al horno - rice

Method

• First of all, I have to say that I usually use rice with a lot of starch, like bomba, arborio or carnaroli.
• When I use these rices, I put 2 cups of broth for each cup of rice.
• If you use a rice with less starch, put a cup of broth for each cup of rice.
• Put the broth to the heat.
• Take a pan and saute the pork ribs in pieces, the black pudding and the sausages.
• Preheat the oven at 200 C.
• Take the meat out of the pan and add some more olive oil.
• Fry the chopped tomato (add salt and sugar if necessary).
• Then add the chickpeas.
• And in the end, add the rice and saute it.
• Take a clay pot and put the mix of the rice, tomato and chickpeas.
• Then add all the meat, trying to make it look nice.
• Then add the garlic cloves (not peeled), and the tomato, cut in slices.
• Add the hot broth.
• Put it in the oven for 20 minutes.
• The rice has to absorb all the broth.
• Let the rice rest for 5 minutes out of the oven.
• After that, you can distribute it!