Arròs amb Costra (Rice “with crust”)
This baked rice dish is unique in that it features a crusty top, which is the most delicious part.
* 1 whole chicken (or rabbit)
* 8 oz Butifarra negra
* 1 lb tomatoes
* 3/4 cup dry white wine
* 1 pinch of Saffron
* salt and black pepper
* 1 1/2 cups rice
* 11 eggs
Cooking Time 45 Mins.
Serves 4 – 6
Take the meat off the bones and cut into smallish pieces. Put the oil in a flameproof pan and brown the meat in it. Skin and de-seed the tomatoes and cut into small pieces. Add to the meat together with the insides and the Butifarra. Add the chicken stock, the white wine and saffron. Season with salt and pepper and stew everything for 60 minutes. Add 2 cups of hot water, season once more with salt to taste, and bring to the boil. Then stir in the rice and let it simmer for 20-25 minutes, stirring occasionally, until it has absorbed all the liquid and become soft.
Pregeat the oven to 350 F. Break the eggs into a bowl. Season with salt and pepper, whisk well and pour over the rice. Cover the dish with aluminum foil and bake in the oven for 10 minutes. Then remove the foil and serve the food in its dish. Do not break open the crust until the dish is being served at the table.
Wine Pairing: 1780 Castell del Remei. DO: Costers del Segre