Arroz con Costra

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!