Rustic, homemade paella with crust

Rustic, homemade paella with crust

Paella con Costra, or paella with crust, is a speciality from the Elche and Alicante area on the Costa Blanca. This typical dish can be prepared in various ways and the ingredients can also vary slightly.

It is a very hearty type of paella, but it tastes delicious. It is first prepared like most paellas and then topped with a delicious egg crust.

Paella con Costra contains a lot of meat and sausage. A treat for gourmets who enjoy rustic, home-cooked cuisine.

Ingredients

250 g chicken meat in pieces with bones
250 g diced pork ribs or alternatively rabbit meat
2 pairs of white sausages
2 pairs of paprika sausages
1 pair of black pudding
500 g rice
2 puréed tomatoes
1 litre chicken stock (you can also make your own, see here .....)
150 g pre-cooked chickpeas
Saffron
7 eggs
1 tsp grated lemon zest
1 tbsp freshly chopped parsley
Salt
Olive oil

Info

Persons: 6
Preparation: approx. 1.5 hours
Difficulty level: easy

The preparation

Step 1:

Cut the white sausage, paprika sausage and black pudding into slices approx. 1–1.5 cm thick.

Step 2:

Then pour the olive oil into the paella pan. Sprinkle in a little salt and heat. When the oil is hot, reduce the heat to medium and fry the white sausage, paprika sausage and black pudding for approx. 5 minutes. Then remove from the pan and set aside.

Step 3:

Add the meat to the pan and fry for a few minutes.

Step 4:

Then add the tomatoes and rice and continue to fry for 1-2 minutes. Keep stirring the rice.

Step 5:

Add the chickpeas and all types of sausage, stir evenly and fill up with the chicken stock.

Step 6:

Simmer for approx. 25 minutes.

Step 7:

In the meantime, whisk the eggs with a little salt, lemon zest and parsley and pour over the rice after cooking.

Step 8:

Preheat the oven to 170 degrees with top and bottom heat and place the pan on the middle shelf. Bake for approx. 10 minutes until the egg mixture has a nice crust. Done!