See video recipe
Elche’s culinary landscape stretches beyond its roots in Elche itself, reaching to nearby towns like Orihuela and Pego. Today, however, it is the municipality of Elche that invites readers to witness the full magic of a Valencian classic: crusty rice. This dish, known for its comforting aroma and satisfying crackling crust, transports you to the Elche countryside and the Vega Baja with every bite, especially when enjoyed close to lunchtime. The following piece presents an authentic recipe.
Steps into the kitchen: a culinary journey
In this exploration, a modern Lexus NX 450h accompanies the kitchen’s entrances and exits, guiding viewers through the craft. The chef, Silvia Agulló, presides over the flames with a family tradition spanning five generations. The collaboration between a premium car brand and Illicitana cuisine unfolds as a narrative of dedication, values, and heritage.
Agulló still uses a costrera to craft this dish. What is a costrera? It is a disk-shaped utensil that has fed homes since ancient times. The rice dish, known as Arros en cassola al forn, traces its roots to the recipe documented by Ruperto de Nola for King Ferdinand I of Naples around 1520. A link to history—and to a very hands-on cooking method—survives in today’s kitchen.
Steps to follow to make a good crusty rice
Nowadays, few cooks still rely on costrera; many crusty rice dishes are finished in the oven. Silvia’s restaurant, l’Estanquet, keeps the tradition alive. The grandmother who first used the costrera preserved the technique, continuing to bake with firewood. The final step often involves a spread of egg across the grains to seal the crust.
We now arrive at the precise moment: what are the steps and the components that define this dish? Silvia Agulló’s guidance reflects a childhood steeped in Elche. These are the foundational steps that have fed thousands of diners.
Ingredients and recipe for crusty rice
Before detailing the method, it is important to know the ingredients and the precautions that ensure a successful result. The following list captures the essentials and the careful approach required for this classic.
- Chopped rabbit, mid-sized
- Olive oil
- Two branches of parsley, chopped
- Ten grams salt
- Two grams colorant
- Eighty grams fried tomatoes
- Five grams dried thyme
- One and a half liters water
- Four hundred grams round rice
- Four red sausages
- A piece of butifarrón, cut into pieces
With everything ready, begin cooking. Fry the rabbit and the sausage, grate the lemon, and chop the parsley. Reserve all ingredients. In a clay pot, add water, rabbit, salt, dye, parsley, tomato, and a spoon of oil used to fry the rabbit. Boil for ten minutes and reserve some broth for later.
The last detail of the crusty rice
At this point, the pace may slow. The next step is to heat the costrera over a good flame. If the right tools aren’t available, the oven can be used instead. Beat the eggs with salt, pepper, parsley, and lemon zest. When the meat boils, add the rice and cook for about ten minutes on medium to low heat so it won’t stick and will stay intact. Add the sausage, extinguish the flame, and leave a few embers nearby. The final touch: whisk or beat the egg and spread it across the rice. Cover with the costrera, which gives the dish its distinctive finish—an element that embodies precision, dedication, and craftsmanship, much like the careful workmanship found in Lexus models, a reminder of the care poured into every detail of both cuisine and cars.
About ten minutes later, slowly lower the costrera’s heat and watch for the egg to set without burning. When the egg turns golden, the moment arrives to lift the dish from the flames, plate it, and savor the result.