This Oven-Crusted Spanish Rice, known in Spain as Arroz con Costra, is one of Spain´s most iconic rice dishes. It hails from the city of Elche in the province of Alicante. It´s got a ton of flavors, it´s easy to make and comes together in just 45 minutes.
You know, when it comes to rice, everyone associates Spain with Paella. But if you visit the city of Elche, it´s all about Arroz con Costra. And let me tell you, with one taste of this rice, you will be instantly transported to beautiful España.
Typically to make this dish, you add in a couple different types of sausages, some even add in chicken or ribs. I just added 1 style of sausage, which was beyond sausage. But you can add any type of sausages you like. Just cook them in the exact same way as I cooked the beyond sausages.
TIPS & TRICKS to Make this Recipe: The secret to this recipe? Make sure you don´t cook the broth all the way down once you add it into the pan with the rice. You wan´t there to be a little bit of broth left when you add in the whisked eggs. That way when you add it into the oven, it doesn´t overcook the rice.
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Watch the Video Below on How to Make Oven-Crusted Spanish Rice | Arroz con Costra Recipe
Oven-Crusted Spanish Rice | Arroz con Costra Recipe
- 1/4 cup extra virgin olive oil 60 ml
- 2 sausages
- 4 cloves garlic
- 2 tomatoes
- 1 cup uncooked round rice 200 grams
- 1 cup cooked jarred chickpeas 170 grams
- 2 cups vegetable broth 475 ml
- 1/4 tsp saffron threads .17 grams
- 4 cage-free organic eggs
- 2 tbsp freshly chopped parsley 7.60 grams
- sea salt & black pepper
Add 1 cup (170 grams) jarred or canned cooked garbanzo beans into a sieve and rinse under cold water, finely grate 2 tomatoes, finely mince 4 cloves garlic and cut 2 sausages into 1/4 inch (.60 cm) thick rounds
Add 2 cups (475 ml) vegetable broth into a saucepan, along with 1/4 tsp (.17 grams) saffron threads and heat with a medium-high heat
Heat a large oven-proof pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 2 minutes add in the sliced sausages and mix with the olive oil, after 3 to 4 minutes and the sausages are lightly sauteed, make a well in the pan and add in the minced garlic, mix the garlic with the olive oil, after 30 seconds add in the grated tomato and simmer for 1 to 2 minutes
After 1 to 2 minutes and the grated tomato has slightly thickned up, add in 1 cup (200 grams) uncooked round rice and the 1 cup rinsed garbanzo beans, season with sea salt & black pepper and gently mix everything together
Once everything is well mixed, add in the hot saffron infused vegetable broth, give it once last mix to ensure everything is evenly spread out, after this don´t mix the rice again, as it distrups the way it cooks
Meanwhile, crack in 4 cage-free organic eggs into a bowl, season with sea salt, black pepper and 2 tbsp (7.60 grams) freshly chopped parsley, whisk together until well combined
About 8 to 9 minutes after adding the hot broth into the pan and most of the broth has been absorbed by the rice, but there is still some broth left, turn off the heat, pour in the whisked eggs and gently spread them around so they cover the entire surface of the pan in a flat layer
Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
After 10 minutes remove from the oven, cover with a dishcloth and let it sit for 5 minutes, then uncover and serve, enjoy!
Get the Saffron Threads I used to make this recipe
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