Traditional Spanish arroz al horno (oven cooked rice)
Spanish Arroz al horno is a traditional rice recipe, that originated in the Comunidad Valenciana (Valencian Community), which is the region where I'm from. It's cooked in the oven using a round font made out of clay. This recipe originated as a way to use the leftovers of other dishes, such as puchero . Nowadays, it's sometimes made as a standalone dish, but sometimes still made with leftovers. There are several variants of this dish, depending on where you live. I will go as far as to say that each town has its own version of this dish, or even each family!. This is the way my partner and I make it, which might be slightly different from someone else's. I think it's important to mention that this is not paella . Paella is another type of rice based dish which is typically cooked in a specific type of pan also called paella . Both are what we call "dry rice", which means that the broth or water used to cook the rice has completely evaporated, but they&#