Recipe
Spanish Rice with an Egg Crust - (Arroz con Costra)
Posted by : unknown
Preparation time : 10 Min
Cooking time : 1 Hrs 0 Min
Level of difficulty : Medium
Ingredients
6 servings
- 500gr cups rice
- 1 teacup olive oil
- 300gr chicken, cut into chunks
- 300 gr rabbit, cut into chunks
- 6 meatballs
- 1 tomato
- 1 - 1/4 liters white chicken stock or water
- Pinch of saffron
- 200gr chickpeas--soaked and cooked
- 12 eggs
- 3 cloves Garlic
- Salt
Preparation
- Heat the oil in a large ovenproof casserole, fry the chicken, the rabbit and the meatballs, add the garlic and the tomato and simmer slightly. Add the stock and let it boil for a few minutes until the meat is tender.
- Spread the meat over the bottom of an ovenproof casserole; add the dry rice, the chickpeas and saffron. Check the salting of the stock or water and pour it over the rice. Bake uncovered in a medium oven until the rice is almost dry.
- Remove from the oven, Beat the eggs lightly with a little salt, pour them over the rice and put the casserole back into the oven for 8-10 minutes. This gives a rich, thick egg layer; if you want a thinner crust, use half the eggs.
