ARROZ CON COSTRA
Arroz con costra (literally meaning ‘rice with a crust’) is a traditional dish from the south of the province of Alicante, though it is also prepared in a number of towns and villages in the north of the province.
The recipe contains rabbit and/or chicken, as well as local sausages – such as longaniza blanca and longaniza roja, butifarrón and blanco – which are cooked together with the rice in a clay dish. What makes this dish unique, however, is the beaten egg that is added on top when the rice is almost ready. When cooked, this forms a soft layer that is known as the costra or crust. Traditionally, a costrera is used to cook the egg. This metal implement sits on top of the dish and is filled with embers from the fire, preparing the costra so it doesn’t need to go in the oven.
- Rice (100g per person)
- Water (double the amount of rice, one glass of water = 200g)
- Extra virgin olive oil (160ml)
- 18 eggs
- Meat cut into pieces (1kg): the dish is made with either rabbit, chicken or both. You can also use pork ribs, though this is less common.
- Longaniza blanca and longaniza roja (3 of each type of sausage)
- Blanco (a type of sausage) (4) and butifarrón (4)
- Cooked chickpeas (300g) (optional)
- Grated tomato (500g) (optional)