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Arroz Con Costrado De Huevos Estilo Alicante Recipe
|Cured ham||1⁄2 Pound|
|Chorizo sausage/Pepper-oni sausage||2 Small|
|Chick peas||1 Cup (16 tbs), soaked overnight in water|
|Cold water||8 Cup (128 tbs)|
|Olive oil||2 Tablespoon|
|Rice||2 Cup (32 tbs)|
Calories 1627 Calories from Fat 698
% Daily Value*
Total Fat 77 g118.9%
Saturated Fat 22.2 g111%
Trans Fat 0 g
Cholesterol 465.9 mg
Sodium 1386.6 mg57.8%
Total Carbohydrates 107 g35.8%
Dietary Fiber 10.4 g41.6%
Sugars 6.7 g
Protein 118 g236.2%
Vitamin A 12.9% Vitamin C 6.4%
Calcium 16.7% Iron 43.6%
*Based on a 2000 Calorie diet
Add 8 cups cold water and bring to a boil over a moderate flame.
Reduce and simmer steadily, uncovered, until chick-peas are tender (1 1/2-3 hours).
Season to taste when cooked.
When chick-peas are tender, start preparing rice.
Heat 2 TB olive oil in a flat pan or casserole with low sides.
Fry the whole pork sausage with the minced onion.
When the latter is browned, fry the whole blood sausage lightly.
Remove sausages and slice them.
Slice chorizo, ham, and chicken.
Brown rice in pan for 2-3 minutes.
Add sliced sausages, ham, chicken, and chick-peas.
Measure out 5 cups of liquid from the pot in which the chick-peas cooked and add it, boiling hot, to the rice.
Stir! to mix and let it boil fast for a few minutes over a high flame.
When you see that the rice is beginning to absorb the liquid, moderate the fire and continue cooking 10-15 minutes longer.
When the rice has absorbed all the liquid, test it.
if not yet done, add a small quantity of boiling liquid from the chick-pea stock and continue cooking.
When rice is done, quickly beat three eggs until foamy and pour them over the rice.
Put dish in hot oven for a few minutes until eggs puff and brown.
Remove arid let rest 3-4 minutes before serving.