Crusted rice, or “Arroz con Costra” if you want to sound like a local, is a traditional dish from the Valencian region of Spain.
It is warm, filling, smells amazing, and yes, it’s got a bit of a crispy golden egg layer on top, which makes it feel a bit posh even though it’s really quite rustic.
Now, the proper way to make it is in a clay pot over a wood fire. That’s how they have done it for generations. But let’s be honest, most of us are just using the oven, which needs to be set to 180 degrees Celsius.
You will need a bit of rabbit, although chicken is a decent swap, and some chickpeas if you like a bit of texture. The key to flavour is in the sausage. Go for something cured, like blood sausage or white sausage. You will also want some grated tomato, olive oil, a few herbs like rosemary and thyme, and saffron if you can get your hands on it without taking out a bank loan. Oh, and rice, of course. Short grain is best because it holds up well. Use twice as much broth as rice.
Start by browning the meat in the clay pot with some oil. Salt it as you go. Once it’s got some colour, take it out and do the same with the sausages. Slices about two fingers wide work a treat. When that’s done, fry the grated tomato in the same oil. Let it darken a bit, which means it’s ready.
In a separate pot, make your broth. Just throw in the meat, water, saffron, rosemary, thyme, and a pinch of salt. Let it all bubble away for twenty minutes. Then take it off the heat and give it time to mellow. An hour or two is ideal.
Back in your clay pot, add the meat, a spoon or two of the fried tomato, and enough of your homemade broth so it sits just under the rim. Bring it all to a simmer, then add the rice. Give it a stir and let it cook for about eight minutes. The rice should still have a bit of bite.
Now for the good bit. Lay the sausages on top, beat up your eggs with a bit of salt and chopped parsley, and pour it over the top. Straight into the oven it goes. After about fifteen to twenty minutes, the eggs will puff up and form that famous golden crust.
Once it’s out, give it a few minutes to calm down, then serve it up. It’s got a bit of flair, loads of flavour, and you will look like a culinary genius.
