Baked rice does not have the same fame, outside of the Valencian Community, as paella. However, within its borders things change. For chef Héctor Medina, known on social networks as @elchefkent, there is no doubt that it deserves to be among the first best rice dishes in Valencia. In his own words: “If you ask me about one of my favorite rice dishes, without a doubt it is baked rice.”
Medina is from Moncada, a town in the Valencian region of l'Horta Nord, and has specialized precisely in rice, paellas and fideuás. He began teaching the dishes he prepared for his family and friends online and in 2024 he published the recipe book 'The art of good rice'. The secret of their cuisine, however, is to use a product with a designation of origin Rice from Valencia, an ingredient closely linked to both their cuisine and their land.
Therefore, it is the one you use for your baked rice. The rest consists of not skimping on the accompaniment: pork ribs, bacon, blood sausage, potatoes, chickpeas and stew broth. It is one of those hearty dishes that do not need anything else on the table and that also allow you to give a wonderful second life to the leftovers of a stew.
Medina begins by preparing all the “condumio”, as he himself calls it. In a frying pan with extra virgin olive oil, brown the ribs and set them aside. Do the same with the bacon strips and then score the sliced potato on both sides. Also, lightly salt these ingredients before setting them aside.
In the same pan add the cooked chickpeas and sweet paprika. Give them a couple of turns (being careful not to burn the paprika) and add the rice. Mix it well so that it is impregnated with all the flavors and transfer the whole to the casserole in which it will finish cooking.
Once the rice has been distributed, place the ribs, bacon, blood sausage, potato slices, sliced tomato and garlic head on top. Then pour in the very hot cooking broth, to which you can add the saffron. The proportion recommended is slightly less than two parts broth for each part rice.
All that remains is to place the casserole in the oven, previously heated to 220 degrees, and let the rice cook for between 25 and 30 minutes. Without stirring and being patient to wait until the broth has disappeared. The most difficult part comes later: deciding if this dish is really below paella or if we have been deceived all this time.
Cover photo | @elchefkent
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