Dish

Arroz al forn

Oven-baked rice

Arroz al forn is made by cooking rice with chicken, onions, garlic, tomatoes, and a variety of vegetables, including bell peppers and peas. The dish is typically seasoned with saffron, which gives it a bright yellow color and a slightly sweet flavor. The dish is then baked in the oven until the rice is tender and the chicken is cooked through. This dish is a staple in Spanish cuisine and is enjoyed by people all over the world.

European cuisine› Mediterranean cuisine› Spanish cuisine

Rice Dish

Origins and history

Arroz al forn has been a staple in Spanish cuisine for centuries. It is believed that the dish originated in the Valencia region of Spain, where paella is also a popular dish. The dish has since become popular throughout the country and is now enjoyed by people all over the world.

Dietary considerations

Gluten-free, Dairy-free

Variations

There are many variations of arroz al forn, with some recipes calling for the addition of seafood, such as shrimp or mussels. Some recipes also call for the use of chorizo, which gives the dish a slightly spicy flavor.

Presentation and garnishing

Arroz al forn is typically served in a large, shallow dish. The dish is garnished with fresh herbs, such as parsley or cilantro, which add color and flavor to the dish. The rice should be fluffy and slightly moist, with the chicken and vegetables evenly distributed throughout the dish.

Tips & Tricks

To make the perfect arroz al forn, be sure to use high-quality saffron and fresh ingredients for the best flavor. Also, be sure to cook the dish in a large, shallow dish to ensure that the rice cooks evenly.

Side-dishes

Arroz al forn is typically served as a main course, but it can also be served as a side dish. It pairs well with a variety of vegetables, including roasted peppers, asparagus, and green beans. It is also delicious when served with a side of crusty bread.

Drink pairings

Arroz al forn pairs well with a variety of wines, including reds, whites, and rosés. Some popular wine pairings include Rioja, Tempranillo, and Garnacha.