Recipe of rice with a crust

This delicious “rice with crust”, is typical of the city of Elche (alicante). The name comes from what is called “costrera”, which is a kind of lid that, well hot, is put on the rice when it has already been cooked.

But don't worry, if you prepare this recipe at home, simply finished cooking this dish in the oven.

Ingredients (4 people):

• 100 g of chickpeas soaked in water and salt from the night before.
• 300 g of rice.
• 2 blood sausages.
• 8 sausages.
• 2 onions.
• 4 eggs.
• 3 cloves of garlic.
• Saffron
• 1 bay leaf.
• Olive oil.
• Pepper and salt.

– Difficulty: Difficult.

Preparation:

1.- Place on the fire a pot with two litres of water and bring to a boil. When it starts boiling, add the chickpeas, a clove of garlic well crushed, 1 onion, small, 1 bay leaf, the salt that we consider to be desirable and leave on a medium heat.

2.- Apart, and in a frying pan, fry the sausages whole and the sausages cut. Once ready, reserve.

3.- In a casserole dish, put a small glass of olive oil and a chopped onion, and turn on the fire. When the onion begins to brown, add the garlic, also chopped and continue browning.

4.- Take then loa chickpeas, strained and the fat obtained after frying the sausages, and the sausages.

5.- Observe then if the fluid generated is enough to add the rice, (a measure of rice to two of water). If this is not enough, you can add dilute boiling.

6.- Take then the rice and the saffron. Taste the salt. Leave over medium heat for about ten or 12 minutes. After this time, pour over the black pudding and sausages, and to introduce the pan in the oven, should be preheated.

7.- Beat the egg, take a pinch of salt, and watering them with the rice across the surface. Leave in the oven for about fifteen minutes more. Then, let it sit for about five minutes.

8.- Serve hot.

Other rice recipes

• Rice parmesan
• Rice soup with vegetables
• Rice with squid
• Rice with milk and cream