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Arroz al Horno, which translates to baked rice, is a hearty dish from Spain that combines three types of pork - ribs, blood sausage (called morcilla), and bacon. Add in some chickpeas and this dish is sure to make our friends at Alberta Pulse Growers happy. If all ingredients are on hand, this dish is easy to prep before a quick bake in the oven.
In Spain, arroz al horno would be cooked and served in a terra cotta dish made from glazed clay that can be used on the stove top as well as in the oven. If not available, a large casserole dish will work just fine. While many in Canada might describe this dish as a paella, Spaniards are quite traditional and strict over what can be called a paella. Arroz al horno is not paella; arroz al horno is baked rice.If you've never tried blood sausage don't let the name scare you. We've made this dish for several friends and each time we've just used the Spanish word morcilla and said it was a pork sausage. Everyone has enjoyed it. You can find fresh blood sausage in local butcher shops and speciality delis. In Edmonton I buy from the Polish Sausage & Deli or direct from Irvings Farm Fresh. If you are in doubt of how tasty blood sausages are or you can't find any, just substitute for your favourite pork sausage.
What you’ll need…Prep Time: 30 minutes Cooking Time: 3-4 hours Special Tools: large braising pot 1.5 kg. fresh ground brisket 1 kg. fresh chorizo 4 tbsp. canola oil 1 ea. large onion, peeled, small diced 4 ea. cloves garlic, peeled, minced 1 tbsp. ground cumin 3 tbsp. smoked paprika 2 cups tomato paste 1 ea. large can, diced tomatoes (2.84lt can) 3 cups beef stock 150gr. chipotles in adobo sauce 3-4 ea. ancho peppers 1 cup packed brown sugar 1kg. cooked kidney beans, drained, rinsed 3 cups corn kernels salt and pepper, to taste