HERITAGE RECIPES
Both paella and arroz al horno used to be considered dishes for poor people, since they were primarily rice cooked with whatever ingredients were available. Rabbit, chicken, seafood, fish, chorizo and during the Spanish Civil War, as my abuelita told me—even country rats. For our arroz al horno, you will need a large clay pot, which is a must! You can use the leftovers from the Cocido Madrileño or start from scratch with new ingredients.
