Arròs al Forn Oven-Baked Rice 1/2 cup dried or 1 1/4 cup canned garbanzo beans 2 1/2 teaspoons salt 1 tablespoon olive oil 2 oz. salt pork, sliced 4 whole sausages (such as Italian sweet,   white Spanish butifarra or other savory sausage) 1 medium baking potato, cut into 1/4 inch-thick slices 1 cup short-grain (Arborio) rice 1 teaspoon paprika Pinch saffron 1 tomato, cut into 8 wedges 2 cups beef broth or water 1 head garlic 1. If using dried garbanzo beans, soak overnight in water to cover. Drain; cook in water to cover with 1 teaspoon of the salt for 45 to 60 minutes or until tender. Drain; cool. 2. Heat oven to 325°F. Heat oil in large cazuela (a wide, shallow earthenware casserole) or ovenproof skillet over low heat until hot. Add salt pork and whole sausages; cook until sausages are browned but not thoroughly cooked. Remove sausages from cazuela; drain on paper towels. 3. Increase heat to medium; add potato slices to cazuela; cook until browned. Add garbanzo beans, rice, paprika and saffron; sauté several minutes. 4. Stir in tomato, beef broth and remaining 1 1/2 teaspoons salt. Bring to a boil. Return sausages to cazuela; place head of garlic in center of mixture. 5. Bake 20 minutes or until rice is almost done but still chewy. Remove from oven; cover lightly with foil. Let stand 5 to 10 minutes before serving to finish cooking. 4 to 6 servings Rosa Prats i Novau "Fixing a dish for someone you love is like giving that person a hug. Whether it's your spouse, your mother, a friend or a neighbor, you think about them and ask yourself, 'what would they like, what would suprise them?' Cooking is one of the few creative activities I like and know how to do."
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