{"id":2840,"date":"2026-08-01T14:16:18","date_gmt":"2026-08-01T12:16:18","guid":{"rendered":"https:\/\/hotelborgia.com\/blog\/?p=2840"},"modified":"2026-08-01T14:18:51","modified_gmt":"2026-08-01T12:18:51","slug":"receta-del-arroz-al-horno-al-estilo-de-gandia","status":"publish","type":"post","link":"https:\/\/hotelborgia.com\/blog\/receta-del-arroz-al-horno-al-estilo-de-gandia\/","title":{"rendered":"Receta del arroz al horno al estilo de Gandia"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">El <strong>arroz al horno al estilo de Gandia<\/strong> es una receta tradicional de aprovechamiento que transforma el caldo y parte de los ingredientes del <em>putxero<\/em> en un arroz seco, sabroso y dorado, cocinado en cazuela de barro.<\/p>\n\n\n\n<!--more-->\n\n\n\n\n\n\n<p class=\"wp-block-paragraph\">La versi\u00f3n propia de Gandia se distingue por incorporar <strong>garreta de ternera y nabo del putxero<\/strong>, adem\u00e1s de panceta, morcilla, garbanzos, patata y tomate. Es una cocina dom\u00e9stica ligada al aprovechamiento y a los sabores de La Safor.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_86 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Contenidos<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a74595abda82\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #e41725;color:#e41725\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #e41725;color:#e41725\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a74595abda82\"  aria-label=\"Alternar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/hotelborgia.com\/blog\/receta-del-arroz-al-horno-al-estilo-de-gandia\/#El_arroz_al_horno_de_Gandia\" >El arroz al horno de Gandia<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/hotelborgia.com\/blog\/receta-del-arroz-al-horno-al-estilo-de-gandia\/#Receta_tradicional_del_arroz_al_horno_al_estilo_de_Gandia\" >Receta tradicional del arroz al horno al estilo de Gandia<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/hotelborgia.com\/blog\/receta-del-arroz-al-horno-al-estilo-de-gandia\/#Ingredientes_para_4_personas\" >Ingredientes para 4 personas<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/hotelborgia.com\/blog\/receta-del-arroz-al-horno-al-estilo-de-gandia\/#Preparacion\" >Preparaci\u00f3n<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/hotelborgia.com\/blog\/receta-del-arroz-al-horno-al-estilo-de-gandia\/#Por_que_se_conoce_como_arros_passejat\" >Por qu\u00e9 se conoce como arr\u00f2s passejat<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"El_arroz_al_horno_de_Gandia\"><\/span>El arroz al horno de Gandia<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Este plato se preparaba tradicionalmente al d\u00eda siguiente de cocinar el <em>putxero<\/em>. As\u00ed se aprovechaban su caldo, los garbanzos, la garreta y el nabo, que pasaban a una cazuela plana de barro junto con el arroz y el resto de ingredientes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La receta que sigue est\u00e1 basada en la versi\u00f3n recogida por <a href=\"https:\/\/visitgandia.com\/pag\/3570\/Web_php\/imatges\/guias\/433267a356a1683a9894780992.pdf\" target=\"_blank\" rel=\"noopener\"><strong>Turismo de Gandia<\/strong><\/a>, adaptada con cantidades pr\u00e1cticas de caldo y tiempo de horneado para prepararla en casa.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Receta_tradicional_del_arroz_al_horno_al_estilo_de_Gandia\"><\/span>Receta tradicional del arroz al horno al estilo de Gandia<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredientes_para_4_personas\"><\/span>Ingredientes para 4 personas<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>400 g<\/strong> de arroz redondo<\/li><li><strong>800-900 ml<\/strong> de caldo de <em>putxero<\/em>, bien caliente<\/li><li><strong>200 g<\/strong> de garreta de ternera del <em>putxero<\/em><\/li><li><strong>100 g<\/strong> de panceta<\/li><li><strong>2<\/strong> morcillas de cebolla<\/li><li><strong>200 g<\/strong> de garbanzos cocidos<\/li><li><strong>1<\/strong> patata mediana<\/li><li><strong>1<\/strong> nabo del <em>putxero<\/em> o <em>napicol<\/em><\/li><li><strong>3<\/strong> tomates maduros<\/li><li><strong>1<\/strong> cabeza de ajos<\/li><li><strong>15 g<\/strong> de piment\u00f3n dulce<\/li><li><strong>100 ml<\/strong> de aceite de oliva virgen extra<\/li><li>Unas hebras de azafr\u00e1n y sal<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preparacion\"><\/span>Preparaci\u00f3n<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Precalienta el horno a <strong>220 \u00b0C<\/strong>, con calor arriba y abajo. Corta la patata y los tomates en rodajas. Trocea la garreta, la panceta y el nabo en porciones que puedan repartirse bien por la cazuela.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Calienta el aceite en una sart\u00e9n. Dora ligeramente las rodajas de patata y res\u00e9rvalas. Sofr\u00ede despu\u00e9s la panceta y las morcillas durante unos instantes. A\u00f1ade unos dientes de la cabeza de ajos, incorpora el piment\u00f3n sin dejar que se queme y agrega enseguida el arroz y los garbanzos. Remueve durante un par de minutos para que el grano se impregne del sofrito.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasa el arroz a una cazuela plana de barro. Coloca la cabeza de ajos en el centro y reparte alrededor la garreta, la panceta, las morcillas, el nabo, la patata y el tomate. A\u00f1ade el azafr\u00e1n al caldo caliente, rectifica de sal y vi\u00e9rtelo con cuidado sobre la cazuela.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hornea durante <strong>20-25 minutos<\/strong>, sin remover, hasta que el arroz haya absorbido el caldo y la superficie est\u00e9 dorada. Saca la cazuela del horno y deja reposar el arroz <strong>5 minutos<\/strong> antes de servir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Por_que_se_conoce_como_arros_passejat\"><\/span>Por qu\u00e9 se conoce como <em>arr\u00f2s passejat<\/em><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cuando los hogares no dispon\u00edan de horno, la cazuela se preparaba en casa y se llevaba al horno de pan del barrio. De ese paseo de ida y vuelta naci\u00f3 el nombre popular de <em>arr\u00f2s passejat<\/em>, una expresi\u00f3n que todav\u00eda recuerda el car\u00e1cter familiar y cotidiano de esta receta valenciana.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"784\" height=\"570\" src=\"https:\/\/hotelborgia.com\/blog\/wp-content\/uploads\/2026\/08\/arroz-al-horno.webp\" alt=\"Arroz al horno al estilo de Gandia servido en cazuela de barro\" class=\"wp-image-2841\" srcset=\"https:\/\/hotelborgia.com\/blog\/wp-content\/uploads\/2026\/08\/arroz-al-horno.webp 784w, https:\/\/hotelborgia.com\/blog\/wp-content\/uploads\/2026\/08\/arroz-al-horno-300x218.webp 300w, https:\/\/hotelborgia.com\/blog\/wp-content\/uploads\/2026\/08\/arroz-al-horno-768x558.webp 768w\" sizes=\"auto, (max-width: 784px) 100vw, 784px\" \/><\/figure>\n\n\n\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"@id\": \"https:\/\/hotelborgia.com\/blog\/receta-del-arroz-al-horno-al-estilo-de-gandia\/#recipe\",\n  \"url\": \"https:\/\/hotelborgia.com\/blog\/receta-del-arroz-al-horno-al-estilo-de-gandia\/\",\n  \"name\": \"Receta del arroz al horno al estilo de Gandia\",\n  \"description\": \"El arroz al horno al estilo de Gandia aprovecha el caldo, la garreta y el nabo del putxero para preparar un arroz seco y dorado en cazuela de barro.\",\n  \"image\": [\"https:\/\/hotelborgia.com\/blog\/wp-content\/uploads\/2026\/08\/arroz-al-horno.webp\"],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"name\": \"Hotel Borgia\",\n    \"url\": \"https:\/\/hotelborgia.com\/\"\n  },\n  \"datePublished\": \"2026-08-01\",\n  \"recipeCategory\": \"Plato principal\",\n  \"recipeCuisine\": \"Valenciana\",\n  \"keywords\": \"arroz al horno, arr\u00f2s al forn, arr\u00f2s passejat, Gandia, La Safor\",\n  \"recipeYield\": \"4 raciones\",\n  \"cookTime\": \"PT25M\",\n  \"recipeIngredient\": [\n    \"400 g de arroz redondo\",\n    \"800-900 ml de caldo de putxero bien caliente\",\n    \"200 g de garreta de ternera del putxero\",\n    \"100 g de panceta\",\n    \"2 morcillas de cebolla\",\n    \"200 g de garbanzos cocidos\",\n    \"1 patata mediana\",\n    \"1 nabo del putxero o napicol\",\n    \"3 tomates maduros\",\n    \"1 cabeza de ajos\",\n    \"15 g de piment\u00f3n dulce\",\n    \"100 ml de aceite de oliva virgen extra\",\n    \"Unas hebras de azafr\u00e1n\",\n    \"Sal\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Preparar los ingredientes\",\n      \"text\": \"Precalienta el horno a 220 \u00b0C, con calor arriba y abajo. Corta la patata y los tomates en rodajas. Trocea la garreta, la panceta y el nabo.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Preparar el sofrito\",\n      \"text\": \"Dora ligeramente la patata en el aceite y res\u00e9rvala. Sofr\u00ede la panceta y las morcillas. A\u00f1ade unos dientes de ajo y el piment\u00f3n e incorpora enseguida el arroz y los garbanzos. Remueve durante dos minutos.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Montar la cazuela\",\n      \"text\": \"Pasa el arroz a una cazuela plana de barro. Coloca la cabeza de ajos en el centro y reparte la garreta, la panceta, las morcillas, el nabo, la patata y el tomate. A\u00f1ade el azafr\u00e1n y la sal al caldo caliente y vi\u00e9rtelo en la cazuela.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Hornear y dejar reposar\",\n      \"text\": \"Hornea durante 20-25 minutos sin remover, hasta que el arroz absorba el caldo y quede dorado. Deja reposar 5 minutos antes de servir.\"\n    }\n  ]\n}\n<\/script>\n\n<div data-animation=\"no-animation\" data-icons-animation=\"no-animation\" data-overlay=\"\" data-change-size=\"\" data-button-size=\"0.7\" style=\"font-size:0.7em!important;display:none;\" class=\"supsystic-social-sharing supsystic-social-sharing-package-flat supsystic-social-sharing-hide-on-homepage supsystic-social-sharing-spacing supsystic-social-sharing-content supsystic-social-sharing-content-align-center\" data-text=\"\"><a data-networks=\"[]\" class=\"social-sharing-button sharer-flat sharer-flat-4 counter-standard without-counter facebook\" target=\"_blank\" title=\"Facebook\" href=\"http:\/\/www.facebook.com\/sharer.php?u=https%3A%2F%2Fhotelborgia.com%2Fblog%2Freceta-del-arroz-al-horno-al-estilo-de-gandia%2F\" data-main-href=\"http:\/\/www.facebook.com\/sharer.php?u={url}\" data-nid=\"1\" data-name=\"\" data-pid=\"1\" data-post-id=\"2840\" 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