👨‍🍳 作り方

1. 1

   Preheat oven to 230°C (450°F).

   💡 プロのコツ: Ensure oven is fully preheated for optimal crust formation.
2. 2

   In a large, oven-safe casserole dish or paella pan, heat olive oil over medium-high heat. Add chicken and pork, and sauté until lightly golden brown, about 10 minutes. Add the sliced sausages and cook for another 5 minutes.

3. 3

   Add the grated tomatoes and minced garlic to the pan. Cook for 5 minutes until the tomatoes have softened.

4. 4

   Stir in the rice, saffron threads, and salt. Toast the rice for 1-2 minutes, stirring constantly.

5. 5

   Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until most of the liquid is absorbed.

6. 6

   In a separate bowl, whisk the eggs with chopped parsley and a pinch of salt.

   💡 プロのコツ: Ensure the eggs are well combined with the parsley.
7. 7

   Remove the casserole dish from the heat. Pour the whisked egg mixture evenly over the rice. Transfer the dish to the preheated oven and bake for 15-20 minutes, or until the egg topping is set and golden brown.

8. 8

   Let the Arroz con Costra rest for 5 minutes before serving.