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Baked rice

By Chef Julio Torralba Valero


12 in Saladmaster Titanium Electric Grill


  • 400 g chopped pork ribs
  • 1 potato
  • 5 small blood sausages
  • 1 head of garlic
  • 100 g of chickpeas soaked
  • 1 very ripe tomato
  • 400 g of round rice
  • Paprika
  • 400 ml meat broth or water
  • Saffron
  • Extra Virgin Olive Oil
  • Salt


  • Preheat the 12 in Saladmaster Titanium Electric Grill at 230º, or the casserole until the drop slips over the surface
  • Add oil
  • Sauté the meat and the whole garlic head until well browned
  • Salt
  • Add a spoonful of sweet paprika
  • Add the rice and saute
  • Cut the potato into slices or with cone 4 and add
  • Put the blood sausage
  • Add broth or hot water, same amount as rice (plus a little extra if less whole rice is preferred)
  • Stir lightly and add saffron
  • Add the chickpeas and 4 slices of ripe tomato
  • Cover up
  • Go down to minimum power when clicked, to 85º on the Grill
  • Program RICE 1 at the Electric Grill or Cook at least with a casserole for 20 minutes