Rice with crust is an iconic dish from Alicante, made with rice, chicken, rabbit, sausages, and a golden egg crust. It is baked in the oven, achieving a crispy exterior and tender interior.
The preparation combines traditional ingredients from the region, with a process that includes sautéing, cooking over medium heat, and finishing in the oven to achieve its characteristic finish.
It is a perfect dish to share with family or friends, enjoying its authentic flavor and visual presentation that invites you to savor every bite.
Although there are various versions, the recipe shared here is from a tradition passed down through generations, always respecting the original flavors and the special touch of the oven. A delicious and hearty option that represents the rich gastronomy of the Vega Baja of Alicante.
Rice with Crust (Arròs amb crosta)
Ingredients
½ Chopped rabbit
500 grams of Chopped chicken
250 grams of White sausage
250 grams of Red sausage
60 grams of Tomato sauce
300 grams of Bomba rice
Olive oil
Saffron threads
4 Eggs
750 milliliters of Chicken broth
Parsley
1 pinch of Salt
Preparation
Step 1 : Start by heating olive oil in an ovenproof saucepan and fry the chopped sausages.
Step 2 : Once browned, remove and set aside.
Step 3 : In the same oil, brown the rabbit and chicken until well seared on the outside, ensuring they have a uniform color.
Step 4 : Add the tomato sauce and sauté for a few minutes, allowing the liquid to partially evaporate.
Step 5 : Now, add the chopped parsley and return the sausages to the pan.
Step 6 : Add the rice and stir well to combine with the ingredients.
Step 7 : Dissolve the saffron threads in a bit of broth and pour it into the pan, along with the rest of the chicken broth.
Step 8 : Season to taste and bring to a boil.
Step 9 : Reduce heat to medium and cook for about 10 minutes, or until most of the liquid has reduced.
Step 10 : Beat the eggs in a bowl and evenly distribute them over the rice.
Step 11 : Finally, preheat the oven to 220°C and place the pan inside to bake for about 10 minutes, or until the egg crust is golden and crispy.
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