Arroz con Costra
Arroz con Costra is one of those traditional and popular rice dishes that Spain is also known for (Paella from Valencia). But this specific rice dish is the pride and joy of the city of Elche, Alicante.This dish is almost that of a Paella, but is more simple yet not to be underestimated. The Arroz con Costra is a rice dish with of course, arroz bomba, chicken, chickpeas, sausages/chorizos, pork, tomatoes and beautifully finished off in the oven to be with scrambled eggs on top. It is truly a wonder dish! Think breakfast paella.
- 320 g Arroz Bomba
- 700 ml Chicken stock
- 500 g Chicken small cubes
- 100 g Garbanzos/chickpeas
- 125 g Butifarra blanca white, chopped
- 125 g Burifarra negra black/blood sausage from Catalonia, chopped
- 125 g Longaniza Roja chopped
- 40 g Mushroom fresh button chopped into quarters
- 1 piece Tomato puree
- 5 pieces Eggs beaten
- 20 g Parsley chopped for garnish
- As needed Pimentón dulce smoked sweet paprika, for garnish
- As needed Olive oil
- As needed Sal
- Step 1 – Chop your chicken into cubes, as well as the longaniza, butifarras. Set aside.
- Step 2 – Puree the tomato. Finely chop the parsley. Quarter the mushroom. Set aside in separate bowls.
- Step 3 – In a bowl, beat the eggs, season with some salt and set aside..
- Step 4 – Over medium heat, place the paellera and a little bit of olive oil just to speed up the rendering of fat of the sausages. Once the butifarra and longaniza are almost cooked (saute for about 4-5 minutes), add the diced chicken, tomato puree and a teaspoon of pimentón dulce. Cook further for another 10-15 minutes. Because there sausages and longaniza have high amounts of fat, at this point, there could possibly be a lot of oil. Remove the excess oil and leave an ample amount. Stir occasionally to avoid burning the ingredients.
- Step 5 – Add the rice and toast until slightly brown in colour. Add the chickpeas and chicken stock. Give it a little mix just to make sure everything is spread out evenly. Note that over mixing this particular kind of rice will give you a mush final product.
- Step 6 – Preheat the oven to 220°C/428°,
- Step 7 – Cover and cook the arroz for about 18-23 minutes. Check from time to time to see if its reached the right doneness, which is al dente. Rotation of the pan might be necessary because a regular burner won’t cook this dish evenly. Best to keep an eye out for it.
- Step 8 – Once the arroz is cooked, transfer them to cazuelas and top with the beaten eggs and allow eggs to bake in the oven for 5-8 minutes.
- Step 9 – Once the eggs are cooked, pull the cazuelas out from the oven, dust with pimentón powder and finish off with parlsey. Serve and enjoy!
Calories: 244kcalCarbohydrates: 15gProtein: 19gFat: 12gSaturated Fat: 3gTrans Fat: 1gCholesterol: 55mgSodium: 301mgPotassium: 504mgFiber: 3gSugar: 5gVitamin A: 780IUVitamin C: 13mgCalcium: 35mgIron: 2mg
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