Arroz al horno with pork ribs from The Spanish Pantry: 12 Ingredients, 100 Simple Recipes (page 158) by José Pizarro

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for 1-2 hours, or overnight. Can substitute other paella rice for bomba rice.

  • treay on August 03, 2025

    This was our dinner last night and to be honest I have mixed feelings about it. To start with, the recipe's instructions are not that clear and the cooking times neither. You need a lot of time to cook it, including marinating the ribs, but the preparation and active cooking is easy and it takes only about 20-30 minutes. Once you have slow-cooked the ribs, it says to add the remaining juices to the rice, but doesn't say anything about the aromatics, so I didn't add them to the rice, but if I were to cook it again, I would, because the flavours were nice but very subtle, and I think that a bit of lemon would've enhanced it. The second problem was the time to cook the rice. It is cooked in the oven and the recipe says between 40-45 minutes. I used bomba rice and decided to cook it for only 25 minutes. So happy I did because even then it was cooked slightly over. I think 20 minutes would've been enough and then maybe let it rest for another five. As I said, it was pleasant to eat, and the

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