📝 About This Recipe
Hailing from the historic palm groves of Elche and the Alicante region, Arroz con Costra is a magnificent, rustic masterpiece that elevates Spanish rice to new heights. Unlike a standard paella, this dish is traditionally cooked in a clay pot and finished in the oven with a thick layer of beaten eggs, creating a glorious, golden-puffed crust that seals in the juices of rabbit, chicken, and local sausages. It is a celebratory meal, rich with history and complex textures, offering a perfect harmony between savory meats, saffron-scented rice, and a light, soufflé-like topping.
🥗 Ingredients
The Meat and Sausages
- 300 g Chicken thighs (cut into bite-sized pieces)
- 300 g Rabbit or Pork ribs (cut into small pieces)
- 2 pieces Longaniza blanca (Spanish white sausage) (sliced)
- 2 pieces Longaniza roja or Chorizo (sliced)
- 1 piece Morcilla (Spanish blood sausage) (sliced into thick rounds)
- 1 piece Blanquet (White spice sausage) (optional, sliced)
The Rice and Base
- 400 g Bomba or Calasparra Rice (short-grain Spanish rice)
- 4 tablespoons Extra Virgin Olive Oil
- 3 pieces Garlic cloves (finely minced)
- 1 large Tomato (grated, discarding the skin)
- 1 teaspoon Sweet Spanish Paprika (Pimentón)
- 1 pinch Saffron threads (toasted and crushed)
- 800 ml Rich Chicken or Meat Broth (hot, double the volume of rice)
- to taste Salt
The Golden Crust
- 8-10 pieces Large Eggs (at room temperature)
- 1 pinch Salt (for the eggs)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F). Traditionally, this dish is cooked in a 'cazuela de barro' (clay pot), but a deep oven-safe paella pan or heavy skillet will also work.
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2
Heat the olive oil in the pan over medium-high heat. Add the chicken, rabbit (or pork), and a pinch of salt. Brown the meat thoroughly on all sides until golden and crisp. Remove and set aside.
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3
In the same oil, fry the sliced sausages (longaniza, chorizo, morcilla) briefly until they release their fats and become slightly crisp. Remove them and set aside with the meat.
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4
Lower the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant, then stir in the grated tomato. Cook for 3-5 minutes until the tomato water has evaporated and the mixture has darkened.
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5
Add the rice to the pan. Stir constantly for 2 minutes to 'nacrear' the rice, ensuring every grain is coated in the flavorful oils and slightly translucent at the edges.
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6
Stir in the pimentón (paprika) quickly to avoid burning, then immediately pour in the hot broth and the crushed saffron. Add the reserved meats and sausages back into the pan, distributing them evenly.
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7
Increase the heat to high and bring to a boil. Let it cook undisturbed for about 8-10 minutes on the stovetop until the rice is no longer swimming in liquid but is still quite wet.
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8
While the rice is cooking, crack the 8-10 eggs into a large bowl. Add a pinch of salt and beat them vigorously until they are very frothy and doubled in volume.
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9
Once the rice has absorbed most of the broth (small holes or 'chimneys' should appear on the surface), pour the beaten eggs evenly over the entire surface of the rice.
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10
Immediately transfer the pan to the preheated oven. Bake for 10-15 minutes, or until the egg has risen like a soufflé and turned a deep, golden brown 'crust' (costra).
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11
Remove from the oven and let the dish rest for 5 minutes. The crust will deflate slightly, which is normal. Serve by cutting into wedges like a cake, ensuring each person gets plenty of rice, meat, and the signature egg topping.
💡 Chef's Tips
Always use a short-grain rice like Bomba, as it absorbs the broth without becoming mushy. For the best crust, ensure your eggs are at room temperature before beating; this helps them achieve maximum volume. If you don't have a clay pot, use a heavy cast iron pan to retain heat evenly during the oven phase. Do not stir the rice once the broth has been added, or you will release starch and lose the desired texture. Authentic versions often use a bit of 'blanquet' sausage, which adds a unique cinnamon and clove aroma to the dish.
🍽️ Serving Suggestions
Serve with a side of traditional Alioli (garlic mayonnaise) to complement the savory meats. A crisp, green salad with a simple vinaigrette provides a refreshing contrast to the richness of the rice. Pair with a bold Spanish red wine, such as a Monastrell from the Jumilla or Alicante region. Offer some crusty rustic bread to soak up any remaining flavors on the plate. Finish the meal with a light citrus sorbet to cleanse the palate after the hearty egg and meat combination.