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Arròs al Forn

Rustic baked rice dish from the Valencian community


This homey dish is typically made from leftovers of a cocido (think a Spanish version of a Sunday roast). Normally it is cooked in a clay baking vessel called a cazuela (cassola in Valencian) which shares the same etymology as the English casserole. It can take on various local names in different small towns around the region and sometimes is known as Arros Passejat, passed rice, referencing the fact that the casseroles were passed off to the local baker where they were cooked in their oven which served the community. Short grain valencian rice is used along with some stock (generally from the cocido), some meats and veggies, as well as a Spanish kiss of pimentón and saffron. It is extremely satisfying and filling.

  • 20 US dollars
  • Online

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