Bomba rice. Grandma´s recipe: ARROZ AL HORNO/BAKED RICE

BOMBA RICE:

Japonica grain variety of pearlescent appearance. Its grain is round and short, about 5 mm long and 2.1 wide. He is considered by experts as an extraordinary culinary quality due to its chemical composition that keeps the perfect ratio of amylose and amylopectin. Next to the accordion effect that allows suffering in cooking the rice is whole and free. These features make the bomba rice is particularly suitable for Mediterranean cuisine.
 First, because of its high resistance to filling, preventing it from opening during cooking.
 Secondly by the intense flavor that is able to store their grain, thanks to the huge absorption of fluid that develops
 Finally, the regularity of their grain size remain provides a pleasant sensation to the eye and the palate.
Therefore the bomba rice is especially appreciated and considered the most suitable for the preparation of typical dishes of Mediterranean cuisine such as paella.

DENOMINACION DE ORIGEN: ARROS DE VALENCIA

Worldwide, there are over 5,000 different varieties of rice but there are only three covered solely, exclusively, by the Denomination of Origin Rice from Valencia.
Senia, Bahia and Bomba are varieties that are better adapted to the growing area, the Albufera Natural Park and most important, are best suited for the production of rice recipes of the Mediterranean diet, its ability to drive with all the intensity all the flavors to bring to our palates.

ARROZ AL HORNO/BAKED RICE:

This is a recipe typically Valencian, the most abundant tables of the house of Valencia, the typical recipe passed down from grandparents to children and grandchildren.
Can be summarized as a rice prepared with leftover cooked.

Ingredients: Bomba rice 1 cup, 2 cups cooked broth, 1 can of chickpeas, 200g crushed tomatoes, 2 sausages onion, 1 tomato, 1 clove of garlic, salt and food coloring or saffron. From here each master has his own book, and there are cases where people add ribs, pacet ...

Traditional dishes often a long, tedious and somewhat complicated. But the baked rice is spared, is relatively easy, and the result is spectacular.
The first thing to do is put the broth of the stew to warm up. With the stock on fire, salted and prick the sausages, put all brown in a skillet with a little oil. The potato is also often present, if the stew has left.
Once golden meat, reserve and proceed to fry the tomatoes with the beans and rice (very important to get the maximum flavor of the dish).
After fry the mixture for two or three minutes, pour into a casserole. Then put the meat to make it funny, the head of garlic in the center and a tomato cut in two halves. Just before putting it in the oven, preheated we will have full power, we take stock.
The proportion is slightly less than two cups of broth for each cup of rice, but we have been careful to heat the pot uncovered, which has evaporated makes us picture.
Wait the 20 minutes it takes to cook. It must be absolutely dry with no hint of broth, although it may end up being absorbed within five minutes we let it stand covered with newspaper. Then admire expect applause of those present, serve and eat.