Collaborating with the Head of Carmencita Gastronomy Taste Studies and experts from the Society’s Official College of Dietitians-Nutritionists, Codinucova, this collection includes 34 grandfather-tested recipes updated by food professionals with nutritious, seasonal ingredients. The project highlights a crusty rice dish crafted to be enjoyed year-round, inspired by traditional methods and modern nutrition science. This version features Soledad Follana Martinez and nutritionist Rafael Birlanga, who ensured accessibility and balanced flavors for everyday cooking while honoring regional flavors. (citation: Carmencita Gastronomy Taste Studies; Codinucova)
Made with care in a rustic style, the core concept remains simple: a hearty, well-seasoned rice dish that adapts to the pantry and the calendar. The recipe below is written for two servings and emphasizes fresh ingredients, careful timing, and a crusty finish that adds texture and depth to every bite. It is presented as a kitchen-friendly, all-year dish that remains faithful to traditional roots while embracing modern, health-aware adjustments. (citation: Carmencita Gastronomy Taste Studies)
Minced rice ingredients
Ingredients for two people:
- 1/2 rabbit, cut into pieces
- 6 chicken eggs
- 1 shallot, finely chopped
- 80 g of sausage, sliced
- 140 g bomba rice
- 1 envelope saffron, dissolved in a little warm water
- 1 small ripe tomato, grated
- 100 ml extra virgin olive oil
- 300 ml water or broth
- Sea salt from Torrevieja to taste
- Clay pot suitable for two servings
Note: The dish leans on local ingredients and traditional preparation methods. Adjust salt and saffron concentration to suit personal preference and availability. The image captures a rustic, garden-to-table approach that honors regional flavors. (citation: Carmencita Gastronomy Taste Studies)
Shelled rice preparation
- Start by trimming the rabbits and sausages into bite-sized pieces. Use sausages that reflect your local product range for an authentic texture and flavor, much like the regional specialties from Vega Baja de Segura.
- Place a heavy pot over medium heat and add the olive oil. When it shimmers, brown the sliced sausages evenly. Remove them briefly on absorbent paper and set aside. Add the rabbit to the oil and sauté with a light sprinkle of salt until the pieces take on color and aroma.
- While the rabbit browns, grate the tomato. Return the rabbit to the pot and cook for another 5 to 10 minutes until the tomato reduces and the mixture thickens with a glossy sheen.
- Introduce the bomba rice and toast it for 5 to 7 minutes, allowing the grains to glossy and coat with the flavors. In a small cup, brew the saffron with a little cooking water, then pour the saffron infusion into the stew along with the reserved sausage and a pinch more salt. Watch the simmer begin, and then reduce to a gentle boil for about 8 minutes.
- Meanwhile, heat the oven to 200 degrees Celsius with both top and bottom elements. Beat the eggs until smooth. After the initial 8 minutes of simmering, pour the beaten eggs over the top and scatter the reserved sausage slices evenly across the surface.
- Bake for another 8 to 10 minutes, depending on oven power. The egg top should rise and take on a light brown color. Remove from heat and let the dish rest for 5 to 7 minutes before serving. This resting period helps the flavors settle and creates a pleasing crust on top.
Diet-gastronomy recommendations for crusty rice
Nutrition experts note that this dish is best enjoyed as an occasional treat or celebration dish. It is sensible to monitor portion sizes and pair it with a bright, garden-fresh salad and high-quality olive oil for flavor balance. Seasonal fruits make a delicious, light finish to the meal.
Regarding nutrition, a typical serving provides an energy profile that leans toward fats, protein, and carbohydrates in a balanced way when consumed in moderation within a varied diet. The dish supports a satisfying meal with a combination of textures and flavors, rooted in traditional techniques and updated for contemporary kitchens. (citation: Carmencita Gastronomy Taste Studies)