Utilizamos cookies propias y de terceros para ofrecer nuestros servicios, recoger información estadística e incluir publicidad. Si continúa navegando, acepta su instalación y uso. Puede cambiar la configuración u obtener más información en nuestra política de cookies.

Language:   
Zone
Torrevieja - Vega Baja
Servicios Vive Zone
Adra y Roquetas de Mar
Albacete
Alicante
Archena
Barcelona
Benidorm - Marina Baixa
Cartagena - Mar Menor
Granada
Los Alcazares
Madrid
Motril
Murcia
Sevilla
Tenerife
Torrevieja - Vega Baja
Valencia
Zaragoza
User login logo
Log in
Include your business
About us
HOME
TOURIST INFORMATION
SIGHTSEEING
THINGS TO DO
BEACHES
ACCOMMODATION
RESTAURANTS
PUBS AND CLUBS
SHOPPING
BOOKING
GAS STATIONS
BANKING
TRANSPORTS
EMERGENCY
JOBS AND TRAINING
ENVIRONMENT
HEALTH AND BEAUTY
SPORTS
CITIZEN
MOTOR
RESTAURANTSRESTAURANTS
BARS AND RESTAURANTSBARS AND RESTAURANTS
DINING AREASDINING AREAS
CUISINECUISINE
LOCAL RECIPESLOCAL RECIPES
RESTAURANTSLOCAL RECIPES23 APRIL 2024

ARROZ Y COSTRA

Arroz y costra

INGREDIENTS

  • 1/2 rabbit
  • 1/2 chicken
  • 100gr of “blanco” (type of pork sausage)
  • 100gr “longaniza” (spicy pork sausage)
  • 4 black puddings with onion
  • 1/2kg rice
  • 6 eggs
  • Oil
  • Salt
  • Parsley
  • Tomato

PREPARATION

Fry the rabbit and chicken meat. Add some tomato and, once fried, pour some water and boil for 30 minutes approximately.

Add the rice and when it is slightly softened, add the beaten eggs and the chopped “blanco”, “longaniza” and black pudding. The pork sausages should be previously stir-fried.

The casserole is placed in the oven for 15 or 20 minutes so that the egg gets golden brown.

Any wrong information? Send suggestion