ARROZ AL HORNO VALENCIANO
Serves: 8
Time: 90 minutes
Ingredients:
6 cups of meat or chicken broth (or leftover broth from Cocido Madrileño)
7 ounces pork ribs, chopped
2 cups rice (bomba type or risotto dry rice)
1 cup garbanzo beans, cooked
2 tomatoes, sliced into ¼ inch slices
3 boiled potatoes sliced into ¼ inch slices
4 onion morcillas (onion blood sausage; can be omitted)
4 thick slices of bacon cut into 4 inch pieces
1 whole head of garlic
Pinch of saffron
Salt to taste
