Arroz con costra with an egg crust
Rice with meat and Spanish sausages, baked under a lemon-scented egg crust.
Active time45 min
Cooking1 h
Total1 h 30 minResting : 5 min
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Ingredients
- 1 unwaxed lemon
- 1 tbsp fresh parsley
- 6 eggs
- 300 g raw rabbit in small bone-in pieces
- 400 g raw chicken in small bone-in pieces
- 1200 ml ready-to-use meat stock
- 4 tbsp extra virgin olive oil
- 100 g cooked drained chickpeas
- 1 pinch of ground black pepper
- 400 g dry bomba rice
- 1 pinch of saffron threads
- 1 pinch of fine salt
- 200 g plain crushed tomatoes
- 150 g cooked white butifarra sausage
- 150 g cooked black butifarra sausage
- 125 g raw white longaniza sausage
- 125 g raw red longaniza sausage
Preparation
Season chicken and rabbit with salt and pepper. Heat all the oil in a large oven-safe sauté pan and brown them for about 15 min, turning. Set aside. Slice butifarras and longanizas and fry in the same oil for about 6 min. Set aside the butifarras separately and leave longanizas in the pan.
300 g raw rabbit in small bone-in pieces400 g raw chicken in small bone-in pieces4 tbsp extra virgin olive oil1 pinch of ground black pepper1 pinch of fine salt150 g cooked white butifarra sausage150 g cooked black butifarra sausage125 g raw white longaniza sausage125 g raw red longaniza sausage- oven-safe sauté pan suitable for the hob
- kitchen tongs
- plate
- knife
- chopping board
Drain the chickpeas and weigh the stated quantity. Heat all the stock separately. Return chicken and rabbit to the sauté pan, add tomato and reduce for about 10 min. Add rice and stir for 2 min. Heat oven to 200 °C. Add all the hot stock, spread rice and cook over medium-high heat for 5 min. Spoon out a little cooking stock, dissolve saffron in it and return it with the saffron and chickpeas. Cook for 5 min more.
1200 ml ready-to-use meat stock100 g cooked drained chickpeas400 g dry bomba rice1 pinch of saffron threads200 g plain crushed tomatoes- saucepan
- oven-safe sauté pan suitable for the hob
- spoon
- oven
During this final cooking, wash the lemon and finely grate all its coloured zest, avoiding the white pith. Wash and dry the parsley, chop it and measure the stated quantity. Crack the eggs into a bowl and beat just until combined, then add parsley and zest. Arrange butifarras over rice, pour eggs over and bake immediately for about 10 min. Check rice and meats are cooked and egg set throughout. Extend if needed. Rest outside the oven for 5 min and serve, removing bones.
1 unwaxed lemon1 tbsp fresh parsley6 eggs- cheese grater
- mixing bowl
- whisk
- oven-safe sauté pan suitable for the hob
- oven
Allergens
- Celery
- Eggs
Composition to check for: Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration