Arroz con costra rice crust Recipe
Recipe Ingredients for Arroz con costra rice crust
| Amount | Ingredient |
|---|---|
| 1 1 / 2 kg | Rabbit, chicken (with giblets) |
| some | Oil |
| 200 grams | Butifarra negra (little spicy Catalan sausage) |
| 500 grams | Tomatoes |
| 150 cl | Chicken broth |
| 150 cl | Dry white wine |
| 1 g | Saffron threads |
| some | Salt |
| some | black pepper |
| 500 cl | Water |
| 250 grams | Short-grain rice |
| 11 St | Eggs |
Arroz con costra rice crust Recipe Directions
The meat from the bones and cut into smaller pieces. Heat the oil in a fireproof pot and brown the meat. The tomatoes, remove seeds and chop finely.
Give with the giblets and the meat to the butifarra negra. Pour in chicken broth and white wine, add saffron threads, season with salt and pepper and simmer all 60 minutes. Pour in water, again to taste with salt and bring to a boil. Stir in the rice and let simmer for 20-25 minutes, until rice has absorbed all the liquid and is tender.
In between, stirring occasionally. Preheat the oven to 180 degrees. Break the eggs into a bowl, whisk together seasoning with salt and pepper, and pour over the rice. Cover the pot and cover with aluminum foil and bake in oven about 10 minutes. Remove the foil and serve the dish in the pot. The eggs leave until crust at the table.
