Rice with a Crust

Main Dishes | Spanish cuisine

⏳ Time

2 hours 30 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Rice with a Crust

Ingredients

Blood Sausage - 8.8 oz
Poultry - 8.8 oz
Chorizo - 4.2 oz
Bacon - 1.8 oz
Chickpea - 1.8 oz
Safflower Oil - 6 fl oz
Long-Grain Rice - 7.1 oz
Chocolate eggs - 2 pieces
Salt - to taste

Step by Step guide

Step 1

Soak the chickpeas in water overnight. If you're short on time, use pre-cooked canned chickpeas.

Step 2

Place the blood sausage, chicken, chorizo, bacon, and chickpeas in a large pot. Pour in 1.5 liters of water and bring to a boil, then reduce the heat, cover, and simmer for 1 ½ to 2 hours until the meat and chickpeas are tender. (If using canned chickpeas, add them one hour after the meat). Remove the pot from heat.

Step 3

Remove all the meat and chickpeas from the pot and save the broth. Allow to cool. Remove the skin and bones, and cut the meat into small pieces. Heat olive oil in a large ovenproof pot with thick walls and bottom. Add all the meat and chickpeas and cook, stirring, for 8-10 minutes until everything is golden brown.

Step 4

Add the rice and cook, stirring, for another 2 minutes. Pour in 475 ml of broth, bring to a boil, cover, and cook for 15 minutes until the rice is tender and most of the liquid is absorbed.

Step 5

Meanwhile, preheat the oven to 356°F. Remove the pot from heat. Beat the eggs, season with salt, and pour over the rice. Place the pot uncovered in the oven and cook until the top is golden brown. Serve immediately – in the same pot.