Rice with crust "Arroz con costra"

Description

Rice crust (Arroz con costra) is a variation of a traditional Spanish paella, originally from little-known region of Murcia, which is famous for its orchards, contrasting landscapes and the famous rice "bomb". Crisp on top, pork ribs, chicken and soft rice inside, invite!

Ingredients

Figure

300 g
Olive oil

2 Tbsp
Pork ribs

350 g
Pork

100 g
Chicken's leg

1 piece
Salt

1 tsp
Tomato

2 piece
Broth

600 ml
Chicken egg

5 piece
Paprika sweet

1 tsp

Cooking

First of all preheat the oven to 230 degrees and peel the tomatoes, cut medium cubes.

In a large frying pan (the Spanish call it cazuela) heated olive oil, add ribs, chopped pork and the meat from the chicken drumsticks. In the classic recipe is still used sausage of minced pork meat (butifarras blancas) - You might be able to get it, have I not found. Fry until Golden brown (about 10 minutes).

Sprinkle with salt and add the prepared tomatoes.

Sweet paprika (it turns out that in Spain paprika is pimentón, is of three types: pimentón dulce - sweet, pimentón agridulce - sredneroslye and pimentón picante - very spicy). Thoroughly stir

And pour hot broth. Increase the heat and allow the dish to boil.

Add rice. For this dish I could not choose which pic to use because the original recipe should be used Spanish rice "bomb". In the second photo is seen between varieties I hesitated. The choice fell on the rice white long-grain Indica - universal grade.

Stir with a wooden spatula so that the meat more or less evenly distributed on the pan. The more we dish will not interfere. Now reduce the heat (to 5, with gradations in 9 divisions) and allow to stew the rice about 2 minutes.

Meanwhile, the oven warmed up, put it in the pan and leave until the rice has absorbed the greater part of the broth and become soft (about 10 minutes).

In a bowl break the eggs (unfortunately, the chicken I had, so I had to use quail from the calculation of 3pcs. instead of 1 chicken) and stir with a fork. Whipping is not necessary. Here I do a little deviated from the recipe and a little Podolia eggs.

Here's the rice, we pour the eggs and put in the oven until crisp. In Spain this dish is cooked on an open fire, at this stage, to get a crust, the pan cover with a thin cover, put on top of hot coals.

Here it is - the final product! A thin, barely noticeable crisp and amazingly flavorful rice!

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