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Crusty rice (arroz con costra)
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- Season the chicken thighs with salt and pepper and fry them.
- Fry the longanizas.
- Fry the blood sausages.
- Remove all three and set aside.
- Make a flavor base (sofrito) from the garlic, parsley, tomato and paprika.
- In a tall earthenware pot, bring the water for the rice to a boil with the sofrito and saffron. When it boils, add the rice and the chicken thighs.
- After about seven minutes the water will be gone.
- Place the pieces of blood sausage and sausage on top.
- Beat the eggs and pour them over.
- Bake at 200 °C for 25 minutes. If it browns too quickly, lower the temperature.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Arroz con costra (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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