A Valencia classic, an Australian Tempranillo, and a Sunday afternoon worth stretching out.
If someone asked me what wine I'd reach for with a big, hearty dish of Spanish oven-baked rice, I wouldn't hesitate for a second. Tempranillo. Every time.
Arroz al Horno — literally "rice of the oven" — is Valencia's answer to a Sunday roast. It's deeply savoury, saffron-golden, built on pork, chickpeas, and tomato, with a gorgeous crusty top that forms in the oven. The kind of dish that fills the kitchen with an aroma that makes everyone wander in asking when it's ready.
And Tempranillo — Spain's great red grape — is its natural partner. I've been sourcing small parcels of Australian-grown Tempranillo for Nimble, and the pairing with this dish is genuinely one of the best I've put together. Earthy, cherry-fruited, warm with just enough spice — it's like the wine was made for this table.
Here's the recipe I cooked, and exactly why the pairing works so well.
Serves 6-8 and makes delicious leftovers, or try making croquetas with fresh aioli.
INGREDIENTS
• 2 tablespoons extra virgin olive oil, plus extra to serve
• 500g thick pork belly slices (about 8–10), halved
• 150g black pudding, roughly chopped
• 100g smoky bacon lardons, or Chorizo
• 1 onion, finely chopped
• 2 red capsicum, halved, deseeded and sliced
• 1 tin whole tomatoes
• 8 garlic cloves, roughly chopped
• 2 teaspoons smoked paprika
• 0.5 teaspoons dried chilli flakes (use ¼–½ tsp to taste)
• 1 tin white beans, drained (haricot, butter beans or cannellini)
• 5 cups chicken stock
• 6 thyme or rosemary sprigs
• 500g Spanish paella rice
• 1 lemon, juiced
STEPS
1. Preheat oven & brown pork belly: Heat the oven to 200°C/180°C fan/Gas 6. Heat 1 tbsp extra virgin olive oil in a deep ovenproof frying or sauté pan (or shallow casserole dish, around 30-50cm diameter). Over a high heat, colour the pork belly slices on each side in batches, then transfer to a bowl.
2. Fry black pudding & bacon: Add the remaining 2 tbsp extra virgin olive oil and lower the heat to medium. Add black pudding, roughly chopped chunky bacon lardons and fry all over for several minutes until coloured. Remove with a slotted spoon.
3. Build the sofrito: Fry the onion, finely chopped and capsicum for around 10 minutes until soft and pale gold, then add the tinned tomato and bring to a gentle simmer. Add the garlic, paprika, and chilli flakes and simmer for 2 minutes. Return the pork belly, black pudding, and bacon to the pan.
4. Add stock & bring to the boil: Add the white beans, chicken stock, and thyme/rosemary and bring everything to the boil.
5. Add rice & transfer to oven: Sprinkle the paella rice around the pork belly, pushing it underneath the stock. Let the stock return to the boil, season well, then transfer the uncovered pan to the oven.
6. Bake: Bake for 20 minutes without stirring, then check whether the rice is tender and the stock fully absorbed. Add extra stock after 15 min, if needed. If not quite ready, return to the oven for a further 5 minutes and check again.
7. Finish & serve: Taste and adjust seasoning. Squeeze over the lemon juice and drizzle with a little extra virgin olive oil and chopped fresh parsley.
NOTES
**Paella rice:** Look for Calasparra or Bomba rice — both absorb stock beautifully without going mushy. Arborio is not a good substitute as it makes the dish creamy rather than dry.
**Pan size matters:** You need a pan around 40-50cm diameter that is ovenproof. A wide, shallow casserole works perfectly.
**Swaps:** Chicken thighs can replace pork belly; chorizo can replace bacon lardons — both work very well.
**Make ahead:** You can prepare everything up to the point of adding the rice and refrigerate. When ready to cook, reheat the pan, bring back to the boil, add the rice, and proceed.
Why Tempranillo works with this dish
This is the fun bit. Arroz al Horno is a rich, savoury dish — the pork, the chickpeas, the saffron, the slow-cooked tomato. It needs a wine that can match its intensity without drowning it.
Tempranillo does three things here that make it perfect:
It mirrors the earthiness. Tempranillo has a natural earthy, slightly savoury quality — a touch of leather and dried herbs alongside the cherry fruit. That earthiness echoes the chickpeas and the pork in the dish rather than clashing with it.
The acidity keeps things lively. Tempranillo has a good backbone of natural acidity, which is exactly what you need with a rich, starchy dish like this. It lifts each mouthful and keeps you coming back for another.
The tannins are food-friendly. Not too heavy, not too light — Tempranillo sits right in that sweet spot where the tannins complement rather than overwhelm. Think of it like a Spanish Pinot Noir in terms of approachability, but with more structure.
Australian Tempranillo — particularly from warmer regions — tends to have lovely red and dark fruit alongside those earthy notes. It's not trying to be a Rioja. It's its own thing, and it's delicious.
Frequently asked questions
What is Arroz al Horno? Arroz al Horno (Spanish for "oven rice") is a traditional Valencian dish — a rich, hearty baked rice cooked with pork, chickpeas, tomatoes, garlic, and saffron. Think of it as Spain's answer to a one-pot Sunday roast. It's from the same culinary family as paella but cooked in a deep clay dish in the oven, which creates a gorgeous crispy top layer.
What wine goes with Arroz al Horno? A medium-bodied Spanish-style red is the classic match — and Tempranillo is the obvious choice. Its earthy, cherry-fruit character mirrors the savoury depth of the dish, while its natural acidity cuts through the richness of the pork and chickpeas. A lighter Grenache also works well if you want something a little fruitier.
What is Tempranillo wine? Tempranillo is Spain's most important red grape variety — the backbone of Rioja and Ribera del Duero. It produces medium-to-full-bodied red wines with flavours of red cherry, plum, leather, and dried herbs, usually with good acidity and approachable tannins. It's also grown in Australia, Argentina, and Portugal (where it's called Tinta Roriz). I find Australian Tempranillo tends to be fruitier and more approachable than its Spanish cousins, making it a great everyday red with real food-pairing versatility.
What temperature should I serve Tempranillo? Around 16–17°C — slightly below room temperature. A quick 20 minutes in the fridge before opening does the trick. Serving it too warm dulls the fruit and amplifies the alcohol; a little chill keeps it lively.
Where can I buy Nimble Tempranillo? Directly through nimble.wine — no middleman, no retail markup. I source small parcels and sell them by the case.
Cheers, Richard — The Nimble Vintner
