Arroz con costra
From Elche: oven-baked rice with chicken, sausages and chickpeas, sealed under a golden crust of beaten egg.
- 95 min25 prep · 70 cook
- HardDifficulty
- 980 kcalper serving
Ingredients
- Bomba or round rice500 g
- Chicken, in pieces500 g
- Pork ribs, in pieces300 g
- Pork sausages4
- Blood sausages (morcilla)2
- cooked chickpeas (400 g)1 can
- Ripe tomatoes, grated2
- garlic3 cloves
- Sweet paprika1 tsp
- saffron1 pinch
- Chicken stock1.2 l
- Eggs8
- Olive oil5 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
In a wide earthenware dish, brown the chicken and ribs in the oil with salt.
- 2
Brown the sausages and blood sausages briefly and set them aside.
- 3
Add the chopped garlic and grated tomato, fry until reduced, then stir in the paprika.
- 4
Pour in the stock with the saffron and simmer to make a tasty broth.
- 5
Heat the oven to 200 °C. Add the rice and chickpeas, arrange the sausages on top and cook on the hob.
- 6
Beat the eggs with a pinch of salt and pour them evenly over the rice.
- 7
Bake until the egg puffs up into a golden crust. Rest for 5 minutes before serving.
Tips and questions
- What dish should I use?
- A wide earthenware cazuela that can go on the hob and in the oven. A cast-iron casserole is the best alternative.
- Why didn’t my crust puff up?
- The oven wasn’t hot enough or there was too much liquid left. Pour the egg when the rice is almost dry on top.
Enjoy your meal!
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