Alicante Crusted Rice

Name: Alicante Crusted Rice
Yield: Serves six
Cuisine: Spanish
Ingredients: pinch of saffron threads (0.2g); 900 ml-1 litre/1½-1¾ pints/3¾-4 cups hot chicken stock; 150 g/5 oz/⅔ cup cooked chickpeas; 200 g/7 oz butifarra, fresh sausages or frying chorizo, sliced; 350 g/12 oz/1¾ cups paella rice; 175 g/6 oz lean cubed pork; 2 tomatoes, peeled, seeded and chopped; 175 g/6 oz skinless, boneless chicken breast or rabbit, cut into chunks; salt and ground black pepper; 6 large (US extra large) eggs; 45 ml/3 tbsp olive oil

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Paella con costra is an unusual paella with an egg crust that is finished in the oven. The crust seals in all the aromas until it is broken open at the table.

Ingredients

45 ml/3 tbsp olive oil
200 g/7

Europe
Spain
Alicante
Main course
Mediterranean

Method

Preheat the oven to 190°C/375°F/Gas 5. Heat the oil in a flameproof casserole and fry the sausage until browned. Add the tomatoes and fry until reduced. Stir in the pork and chicken or rabbit pieces and

Ingredients

Method

Photos