Valencian oven-baked rice (Arroz al horno)

1. Soak the chickpeas overnight and cook them for 60-90 minutes until tender (or use a 400 g tin). Preheat the oven to 200 °C.

2. Cut the ribs into pieces, salt them and fry in the olive oil in a wide frying pan for 8-10 minutes until golden; turn the black pudding in the pan for 1 minute alongside, then lift both out.

3. In the same oil fry the thickly sliced potato and the halved tomatoes cut-side down for 4-5 minutes and lift them out too.

4. Add the rice, paprika and saffron to the oil and stir for 1 minute; meanwhile bring the stock to the boil.

5. Put the rice in a shallow dish, ideally earthenware, top with the chickpeas, meat, black pudding, potato and tomato, with the whole garlic bulb in the centre; pour over the hot stock and bake for 20-25 minutes until the rice has absorbed the liquid.

6. Remove from the oven, rest for 5 minutes and serve in the dish.

Tip: The stock must be hot when you pour it over the rice – otherwise the rice will cook unevenly.