Elche rice with an egg crust (Arroz con costra)

1. Soak the chickpeas overnight and cook until tender (or use 400 g tinned). Cut the chicken and rabbit into smaller pieces and salt them. Preheat the oven to 220 °C.

2. Heat the olive oil in a wide pan, ideally earthenware or ovenproof, and brown the chicken and rabbit pieces for 12-15 minutes; add the sliced sausage and black pudding and fry for 3 more minutes.

3. Add the grated tomato and cook for 5 minutes, then pour in the hot stock, add the saffron and chickpeas and cook for 10 minutes.

4. Sprinkle in the rice, spread it evenly, season and cook over medium heat for 12 minutes without stirring.

5. Beat the eggs with a pinch of salt, pour them evenly over the rice and put the pan in the oven for 8-10 minutes until the egg puffs up and forms a golden crust.

6. Rest for 5 minutes and serve in the pan, breaking the crust at the table.

Tip: This "rice cake" is a festive dish around Alicante – keep an eye on the crust: as soon as it's golden, take it out or the rice will dry out.