Spanish Baked Rice from Valencia (Arroz al Horno con Atún y Tomate)

📝 Ingredients

• 3 cups vegetable broth (720 ml)
• 1/4 tsp saffron threads (0.17 grams)
• 2 tbsp pine nuts (20 grams)
• 1/4 cup extra virgin olive oil (60 ml)
• 1 medium potato (peeled)
• 1 small onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 2 tomatoes (roughly chopped)
• 1 cup short-grain rice (190 grams)
• 2 cans tuna in olive oil (4 oz / 110 grams each)
• 1 head garlic (bottom tip cut off to slightly expose the cloves)
• sea salt & black pepper
• chopped parsley for garnish

👨‍🍳 Instructions

1. 1Add the vegetable broth and saffron into a saucepan and heat with a medium heat
2. 2At the same time, heat a large oven-proof pan with a medium heat and add in the pine nuts, mix continuously, after 3 to 4 minutes and the pine nuts are lightly pan-roasted, remove them from the pan and set aside
3. 3Using the same pan with the same heat, add in the olive oil
4. 4In the meantime, cut the potatoes into rounds that are 1 cm thick (0.40 inches)
5. 5Add the sliced potatoes into the hot pan, all in a single layer, and fry for 3 to 4 minutes per side, then remove them from the pan and season with salt & pepper
6. 6Once again, using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onions are translucent, add in the paprika and quickly mix together, then add in the chopped tomatoes and season with salt & pepper, mix together, then mix every 1 to 2 minutes
7. 7In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, and then gently flake the tuna
8. 8After 5 to 6 minutes and the tomatoes are lightly sautéed, add in the rice, canned tuna, and the pan-roasted pine nuts, mix together until well mixed, then add in the simmering broth and mix together so everything is evenly distributed, then turn off the heat
9. 9Add the sliced potatoes back into the pan, all in a single layer, and the head of garlic (cut side down) in the middle
10. 10Add the pan into a preheated oven, 200°C / 400°F, for 20 minutes or until all the broth has been absorbed and the rice is just cooked through
11. 11Serve directly out of the pan, garnished with chopped parsley, enjoy!