Rice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.
What makes it arròs al forn
Baked in an earthenware cassola, not cooked on the hob.
Chickpeas, pork, blood sausage and potato.
A whole head of garlic set in the centre.
Where it comes from
It's the Valencian way with what's left over: made the day after a cocido, with the broth, the chickpeas and the meats going back into the oven with rice. Xàtiva, inland, is especially known for it.
It's also called arròs passejat — rice taken for a walk — from the days when families carried the dish to the baker's oven to cook.