- 4 Cups rice, round grain (Bomba, Bahia, Senia).
- 14 Oz chicken thighs.
- 14 Oz rabbit.
- 7 Oz fresh butcher’s sausages.
- 1/3 Cup extra virgin olive oil.
- 1 Ripe tomato.
- 6 Eggs.
- Poultry or vegetable broth.
Chop chicken, rabbit, and sausages.
Beat eggs with salt, chopped parsley and nutmeg.
Heat the olive oil in a Polished steel Magefesa paella pan. When hot enough add meat and cook for a few minutes.
Add grated tomato and continue cooking for a few minutes.
Distribute rice evenly for the paella. Let cook until grain is transparent. Cover with the hot stock.
Let boil for about 5 minutes over high heat. Reduce heat a little, rectify seasoning and cook for10 more minutes over medium heat.
Pour beaten eggs over rice. Finish off in the preheated oven at 365 °F until golden brown and crispy.
Keep in mind the quantity of broth you will need is double the volume of rice used.
If we need to add more broth to the paella, it will be always hot.
To give the crust a richer flavor adds some shredded cheese to the beaten eggs.