Rice and crust

El arroz y costra or arroz con costra (depending on the municipality) is without a doubt one of the most representative Alicante dishes. This traditional rice is typical in the regions of Vega Baja, Bajo Vinalopó and La Marina Alta.

This rice, also known as "The hidden treasure", consists of sausages (white and red longaniza, white and black butifarra, chicken or rabbit) and beaten egg which, when baked (preferably in a ceramic casserole dish or earthenware) creates a "crust" that buries that "treasure". With arroz y costra you never know what you'll get until your portion is served. It's a truly surprising experience!

At first glance, outside our borders, it may seem like a very odd combination (rice and egg?) and can even be off-putting. Nothing could be further from the truth, I assure you that anyone who 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 stew meat. In my home these last two ingredients have never been used, but as you know, every household is different and since this recipe dates back to 1490, it's logical that over the years it has undergone modifications or been adapted by each family.

Similarly, any chopped part of the chicken may be used, including the bone, although in my case I prefer to use boneless diced breast to make it easier to eat. Also, if there are children at home it's the best option.

Ramequins de porcelana Revol, Pallarès carbon steel knife and Emile Henry ceramic casserole

Ingredients (for 4 people)

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

Preparation

1. With a knife we cut the sausages into chunks about 3 or 4 centimeters. The chicken can be left slightly larger.
2. We place the Emile Henry shallow casserole* on the heat with a good splash of olive oil and begin to fry the sausages separately, for 5-10 minutes until golden. In my case I start with the white butifarra, black butifarra, white longaniza and finally the red longaniza. As they cook we set them aside on a plate.
3. We add the chicken and sauté until golden. Add the grated tomato along with the chopped garlic and let it cook until it almost disappears. At this point we add the rice and fry so it absorbs all the flavors. Stir a few times.
4. Pour the hot chicken stock along with the saffron threads into the casserole, add salt at this point, stir well and let cook for 12 minutes over medium heat. The exact point is when there is barely any liquid visible on the surface.
5. Preheat the oven to 230ºC top and bottom heat with the rack in the middle position.
6. In a large bowl and using a hand whisk, lightly beat the eggs (don't overdo it), add a pinch of cinnamon, the lemon zest and salt.
7. Once the rice has almost absorbed the liquid it will be 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. Put it 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 wooden spatula

*This dish is ideal to cook in a wide surface, which is why the Emile Henry casserole is ideal. If you don't have it, you can also use a shallow casserole like the Le Creuset one.