{"id":4413,"date":"2026-10-13T21:20:13","date_gmt":"2026-10-13T19:20:13","guid":{"rendered":"https:\/\/hotelborgia.com\/blog\/?p=4413"},"modified":"2026-10-13T21:20:14","modified_gmt":"2026-10-13T19:20:14","slug":"gandia-style-baked-rice-recipe","status":"publish","type":"post","link":"https:\/\/hotelborgia.com\/blog\/gandia-style-baked-rice-recipe\/","title":{"rendered":"Gandia-style baked rice recipe"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Gandia-style baked rice<\/strong> (<em>arr\u00f2s al forn<\/em>) is a traditional recipe born from resourceful home cooking: it turns the stock and several ingredients from the Valencian <em>putxero<\/em> stew into a dry, savoury, golden rice dish baked in a flat earthenware casserole.<\/p>\n\n\n\n<!--more-->\n\n\n\n\n\n\n<p class=\"wp-block-paragraph\">Gandia\u2019s own version stands out for adding <strong>beef shin and turnip from the putxero<\/strong>, alongside pork belly, onion blood sausage, chickpeas, potato and tomato. It is a classic family dish closely tied to zero-waste cooking and the flavours of La Safor.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 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-6acf91877fb3b\" 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-6acf91877fb3b\"  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\/gandia-style-baked-rice-recipe\/#Gandias_baked_rice\" >Gandia\u2019s baked rice<\/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\/gandia-style-baked-rice-recipe\/#Traditional_Gandia-style_baked_rice_recipe\" >Traditional Gandia-style baked rice recipe<\/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\/gandia-style-baked-rice-recipe\/#Ingredients_for_4_people\" >Ingredients for 4 people<\/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\/gandia-style-baked-rice-recipe\/#Method\" >Method<\/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\/gandia-style-baked-rice-recipe\/#Why_it_is_known_as_arros_passejat\" >Why it is known as arr\u00f2s passejat<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Gandias_baked_rice\"><\/span>Gandia\u2019s baked rice<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Traditionally, this dish was made the day after cooking <em>putxero<\/em>. That way, the rich stock, chickpeas, beef shin and turnip were put to good use, moving into a shallow clay dish together with the rice and the remaining ingredients.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The recipe below is based on the version recorded by <a href=\"https:\/\/visitgandia.com\/pag\/3570\/Web_php\/imatges\/guias\/433267a356a1683a9894780992.pdf\" target=\"_blank\" rel=\"noopener\"><strong>Gandia Tourism<\/strong><\/a>, adapted with practical stock quantities and baking times for home kitchens.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Traditional_Gandia-style_baked_rice_recipe\"><\/span>Traditional Gandia-style baked rice recipe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_for_4_people\"><\/span>Ingredients for 4 people<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>400 g<\/strong> round-grain rice<\/li><li><strong>800-900 ml<\/strong> piping hot <em>putxero<\/em> stock<\/li><li><strong>200 g<\/strong> cooked beef shin from the <em>putxero<\/em><\/li><li><strong>100 g<\/strong> pork belly<\/li><li><strong>2<\/strong> onion blood sausages (<em>morcillas de cebolla<\/em>)<\/li><li><strong>200 g<\/strong> cooked chickpeas<\/li><li><strong>1<\/strong> medium potato<\/li><li><strong>1<\/strong> turnip from the <em>putxero<\/em> or <em>napicol<\/em><\/li><li><strong>3<\/strong> ripe tomatoes<\/li><li><strong>1<\/strong> whole head of garlic<\/li><li><strong>15 g<\/strong> sweet paprika<\/li><li><strong>100 ml<\/strong> extra virgin olive oil<\/li><li>A few saffron threads and salt<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Method\"><\/span>Method<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to <strong>220 \u00b0C<\/strong> (conventional top and bottom heat). Cut the potato and tomatoes into slices. Cut the beef shin, pork belly and turnip into bite-sized pieces that can be evenly distributed across the dish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heat the olive oil in a frying pan. Lightly brown the potato slices and set them aside. Fry the pork belly and blood sausages briefly. Add a few cloves from the head of garlic, stir in the sweet paprika without letting it burn, and immediately tip in the rice and chickpeas. Stir for a couple of minutes so the grains absorb the seasoned oil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the rice mixture to a shallow earthenware casserole. Set the whole head of garlic in the centre and arrange the beef shin, pork belly, blood sausages, turnip, potato and tomato slices around it. Add the saffron to the hot stock, check the seasoning for salt and pour it carefully into the casserole.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake for <strong>20-25 minutes<\/strong> without stirring, until the rice has absorbed all the stock and the top is golden. Remove the dish from the oven and let the rice rest for <strong>5 minutes<\/strong> before serving.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_it_is_known_as_arros_passejat\"><\/span>Why it is known as <em>arr\u00f2s passejat<\/em><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">When most homes did not have an oven of their own, the casserole was assembled at home and carried down the street to the neighbourhood bread oven. From the walk there and back came the popular Valencian name <em>arr\u00f2s passejat<\/em> (\u201cwalked rice\u201d), an expression that still recalls the family, everyday character of this Valencian recipe.<\/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=\"Gandia-style baked rice served in an earthenware casserole\" 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  \"inLanguage\": \"en-GB\",\n  \"name\": \"Gandia-style baked rice recipe\",\n  \"description\": \"Gandia-style baked rice uses the stock, beef shin and turnip from the traditional putxero stew to create a dry, golden rice dish baked in an earthenware casserole.\",\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\": \"Main course\",\n  \"recipeCuisine\": \"Valencian\",\n  \"keywords\": \"baked rice, arr\u00f2s al forn, arr\u00f2s passejat, Gandia, La Safor\",\n  \"recipeYield\": \"4 servings\",\n  \"cookTime\": \"PT25M\",\n  \"recipeIngredient\": [\n    \"400 g round-grain rice\",\n    \"800-900 ml piping hot putxero stock\",\n    \"200 g cooked beef shin from the putxero\",\n    \"100 g pork belly\",\n    \"2 onion blood sausages\",\n    \"200 g cooked chickpeas\",\n    \"1 medium potato\",\n    \"1 turnip from the putxero or napicol\",\n    \"3 ripe tomatoes\",\n    \"1 whole head of garlic\",\n    \"15 g sweet paprika\",\n    \"100 ml extra virgin olive oil\",\n    \"A few saffron threads\",\n    \"Salt\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Prepare the ingredients\",\n      \"text\": \"Preheat the oven to 220 \u00b0C, with top and bottom heat. Slice the potato and tomatoes. Cut the beef shin, pork belly and turnip into pieces.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Prepare the base\",\n      \"text\": \"Lightly brown the potato slices in the oil and set aside. Fry the pork belly and blood sausages. Add a few garlic cloves and the sweet paprika, then immediately stir in the rice and chickpeas for two minutes.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Assemble the earthenware dish\",\n      \"text\": \"Transfer the rice to a shallow earthenware casserole. Place the head of garlic in the centre and arrange the beef shin, pork belly, blood sausages, turnip, potato and tomato around it. Add the saffron and salt to the hot stock and pour into the casserole.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Bake and rest\",\n      \"text\": \"Bake for 20-25 minutes without stirring, until the rice absorbs the stock and turns golden. Leave to rest for 5 minutes before serving.\"\n    }\n  ]\n}\n<\/script>\n\n","protected":false},"excerpt":{"rendered":"<p>Gandia-style baked rice uses the stock, beef shin and turnip from the traditional putxero stew to create a dry, golden rice dish baked in an earthenware casserole.<\/p>\n","protected":false},"author":1,"featured_media":2839,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"borgia26_language":"en","borgia26_translation_group":"arroz-al-horno-estilo-gandia","footnotes":""},"categories":[9,119],"tags":[],"class_list":["post-4413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","category-recetas"],"_links":{"self":[{"href":"https:\/\/hotelborgia.com\/blog\/wp-json\/wp\/v2\/posts\/4413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hotelborgia.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hotelborgia.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hotelborgia.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hotelborgia.com\/blog\/wp-json\/wp\/v2\/comments?post=4413"}],"version-history":[{"count":1,"href":"https:\/\/hotelborgia.com\/blog\/wp-json\/wp\/v2\/posts\/4413\/revisions"}],"predecessor-version":[{"id":4418,"href":"https:\/\/hotelborgia.com\/blog\/wp-json\/wp\/v2\/posts\/4413\/revisions\/4418"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hotelborgia.com\/blog\/wp-json\/wp\/v2\/media\/2839"}],"wp:attachment":[{"href":"https:\/\/hotelborgia.com\/blog\/wp-json\/wp\/v2\/media?parent=4413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hotelborgia.com\/blog\/wp-json\/wp\/v2\/categories?post=4413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hotelborgia.com\/blog\/wp-json\/wp\/v2\/tags?post=4413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}