This BAKED RICE is Spain's Best-Kept Recipe | Arroz con Costra de Verduras

By Spain on a Fork · 50 min

Ingredients

Instructions

1. Pour the broth into a saucepan, add the saffron and heat over medium heat.
2. Heat a 30 cm (12-inch) ovenproof pan over medium heat and add the olive oil.
3. After a couple of minutes, add the chopped onion, garlic and bell peppers. Stir constantly for 4 minutes until lightly sautéed. Add the grated tomatoes, season with salt and pepper, mix and simmer.
4. When the tomatoes have thickened slightly (about 4 minutes), add the rice and chickpeas and mix well. Pour in the hot broth, stir once more so everything is evenly spread, and simmer.
5. Meanwhile, beat the eggs in a bowl with the parsley, salt and pepper.
6. Simmer the rice for 8 to 10 minutes, until most of the broth is absorbed but some liquid remains. Turn off the heat, pour the beaten eggs over the rice and cover the whole surface.
7. Transfer the pan to an oven preheated to 200°C / 400°F and bake for 8 to 10 minutes, until the eggs are just set and form a crust on top.
8. Remove from the oven, cover with a cloth for a couple of minutes, then uncover and serve.

Summarized from Spain on a Fork's video. Watch it for the details.

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