Arroz Con Costrado De Huevos Estilo Alicante
|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)|
Put chicken, cleaned and quartered, in a deep pot with the ham, chorizos, and chick-peas.
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.