Rice with crust

6 servings

150 minutes

Crusty rice is a traditional Spanish dish filled with rich flavors and aromas. Its history begins in Valencian cuisine, where rice is the main ingredient in many recipes. This dish combines the tenderness of chicken, the spiciness of chorizo, and the rich taste of blood sausage, while the addition of chickpeas gives it a pleasant texture. The finishing touch is a crispy golden crust created by baking with eggs, making the dish particularly appetizing. Crusty rice is perfect for cozy family dinners and celebrations when you want to warm up with a fragrant and hearty meal. It is best served directly in the same pot to retain warmth and the spirit of traditional Spanish gastronomy.

Energy value per serving

• Calories: 751.9
• Proteins: 22.6g
• Fats: 57.2g
• Carbohydrates: 34.1g

Ingredients

• Black pudding: 250 g
• Chicken: 250 g
• Chorizo: 120 g
• Bacon: 50 g
• Canned chickpeas: 50 g
• Sunflower oil: 175 ml
• Long grain rice: 200 g
• Chicken egg: 2 pc
• Salt: to taste

Cooking steps

1. Soak the chickpeas in water overnight. If you're short on time, use canned ones that are already cooked.

2. Place 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 - 2 hours until the meat and chickpeas are tender. (If you used canned chickpeas, add them an hour after the meat). Remove the pot from the heat.

   Required ingredients:

   • Black pudding: 250 g
   • Chicken: 250 g
   • Chorizo: 120 g
   • Bacon: 50 g
   • Canned chickpeas: 50 g

3. Remove all the meat and peas from the pot and save the broth. Let it cool. Remove the skin, bones, and cut all the meat into small pieces. Heat olive oil in a large heavy-bottomed pot. Add all the meat and peas and cook, stirring, for 8-10 minutes until everything is golden brown.

   Required ingredients:

   • Sunflower oil: 175 ml

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

   Required ingredients:

   • Long grain rice: 200 g

5. Meanwhile, preheat the oven to 180 degrees. Remove the pot from the heat. Whisk 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.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt:  to taste