Spanish·non-vegetarian·medium

Arroz con Costra al Estilo Alicantino

Name: Arroz con Costra al Estilo Alicantino
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 350g short-grain paella rice; 500g chicken thighs, bone-in, skin-on; 400g pork ribs, cut into individual pieces; 150g Spanish chorizo, sliced; 6 large eggs; 1 large onion, finely diced; 1 red bell pepper, finely diced; 4 garlic cloves, minced; 2 ripe tomatoes, grated; 2 tsp sweet smoked paprika; 1/2 tsp saffron threads; 1 liter chicken stock, hot; 60ml extra virgin olive oil; to taste salt and black pepper

Imagine a golden, crackling lid of baked egg that shatters with the touch of your spoon, revealing a fragrant, saffron-kissed rice beneath. This is Arroz con Costra, a soulful dish from Alicante that feels like a warm hug on a cool evening. I first discovered it in a tiny family-run tavern, where the aroma of garlic, paprika, and smoky chorizo drifted through the air. You start by building a sofrito with ripe tomatoes, bell peppers, and a generous pinch of pimentón, then add short-grain rice and a rich chicken stock infused with saffron. The magic happens when you cover the pan with beaten eggs and bake until puffed and brown. Each spoonful delivers a contrast of textures—crispy crust, tender rice, and juicy morsels of pork ribs and chorizo. It’s a celebration of Spanish home cooking, hearty enough to feed a crowd but intimate enough for a quiet dinner. Serve it with a crisp green salad and a glass of Tempranillo, and you’ll feel the Mediterranean breeze.

75 min(prep 30 + cook 45)

6 servings

580 kcal

Ingredients

short-grain paella rice350g
chicken thighs, bone-in, skin-on500g
pork ribs, cut into individual pieces400g
Spanish chorizo, sliced150g
large eggs6
onion, finely diced1 large
red bell pepper, finely diced1
garlic cloves, minced4
ripe tomatoes, grated2
sweet smoked paprika2 tsp
saffron threads1/2 tsp
chicken stock, hot1 liter
extra virgin olive oil60ml
salt and black pepperto taste

Nutrition

580 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Heat the olive oil in a large, deep ovenproof skillet or paella pan over medium-high heat. Season the chicken thighs and pork ribs with salt and pepper, then sear them in batches until golden brown on all sides, about 8 minutes. Remove and set aside.
2
Reduce heat to medium. Add the onion and bell pepper, and cook until softened, about 5 minutes. Add the garlic and grated tomatoes, stirring, and cook until the mixture thickens, about 3 minutes. Sprinkle in the paprika and stir for 30 seconds until fragrant.
3
Return the browned meat to the pan along with the sliced chorizo. Stir in the rice, coating it with the sofrito. Add the saffron to the hot stock and pour it over the rice. Bring to a boil, then reduce heat to low. Cook uncovered for 18 minutes, without stirring, until the rice is almost tender and most of the liquid has been absorbed.
4
Preheat the oven to 220°C (425°F). In a bowl, beat the eggs with a pinch of salt until frothy. Pour the beaten eggs evenly over the top of the rice, tilting the pan gently to cover. Transfer the skillet to the oven and bake for 12-15 minutes, until the egg crust is puffed and deeply golden.
5
Remove from the oven and let rest for 5 minutes. The crust will settle and become easier to cut. To serve, break the crust into portions with a spoon, ensuring each serving includes some of the meat and rice. Garnish with fresh parsley if desired.

#spanish #rice #one-pan #baked

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