rice and crust

Rice with crust or rice with crust (depending on the municipality where we are) is undoubtedly one of the most representative dishes of Alicante. This traditional rice is typical in the regions of Vega Baja, Bajo Vinalopó and Marina Alta.

This rice, also known as "The hidden treasure" consists of sausages (white and red sausage, white and black sausage, chicken or rabbit) and beaten egg that when baked (preferably in a ceramic or clay pot ) creates a "crust" that buries the "treasure". With rice and crust you never know what you're going to get until you get your share. It's quite a surprising experience!

At first glance, outside our borders, it may seem like a dish with a very strange combination (rice and egg?) and it may even create rejection. Nothing could be further from the truth, I assure you that whoever tries it once, falls completely in love with this dish so deeply rooted in our land.

Depending on the place, this dish has variations such as adding cooked chickpeas or even shredded cooked meat. In my house, these last two ingredients have never been added, but as you know, each house is a world and since it is a recipe that dates back to 1490, it is logical that over the years it has undergone some modification or adaptation to each family.

You can also use any cut-up part of the chicken you like, including the bone, although in my case I prefer to use diced chicken breast without the bone to make it easier to eat. Also, if there are children at home, this is the best option.

Revol porcelain ramekins , Pallarès carbon steel knife and Emile Henry ceramic casserole

Ingredients (for 4 people)

• 320g of bomba rice
• 150gr of red sausage
• 150gr of white sausage
• 150gr of white sausage
• 150gr of black sausage
• 500gr of chicken breast in pieces
• 1 grated tomato
• 1 garlic peeled and chopped
• 700ml hot chicken broth
• A few strands of saffron
• 6 large eggs
• Zest of a lemon
• A pinch of cinnamon (optional)
• Extra virgin olive oil
• Parsley (optional)
• Salt

Preparation

1. Using a knife, cut the sausages into cubes of about 3 or 4 centimetres. The chicken can be left a little larger.
2. We put the Emile Henry* low saucepan on the heat with a good splash of olive oil and begin to fry the sausages separately , between 5-10 minutes until they are golden. In my case I start with the white sausage, black sausage, white sausage and finally the red sausage. As they are cooked we will set them aside on a plate.
3. Add the chicken and fry until golden. Add the grated tomato along with the chopped garlic and let it cook until it almost disappears. At this point add the rice and fry until it absorbs all the flavours. Stir a few times.
4. Pour the hot chicken broth together with the saffron threads into the pot. At this point, add salt, stir well and cook for 12 minutes over medium heat. The exact point will be when you can barely notice any liquid on the surface.
5. Preheat the oven to 230ºC with heat from above and below, with the rack in the centre.
6. In a large bowl , using a hand mixer , lightly beat the eggs (without overdoing it), add a pinch of cinnamon, lemon zest and salt.
7. Once the rice has almost absorbed the liquid, it is time to cover the entire surface with the reserved sausages. Once placed on top of the rice, pour the beaten egg over the rice and finally (optional) a little chopped parsley on top.
8. Place in the oven and cook for 15 minutes. After this time, a golden, crispy crust will have formed. Remove from the oven and let rest for 5 minutes.
9. Serve immediately and enjoy!

Emile Henry ceramic casserole and T&G acacia wood spatula

*This dish is ideal for cooking on a large surface, which is why the Emile Henry casserole is ideal. If you don't have one, you can also cook it in a shallow casserole such as the Le Creuset one.