Alicante Crusted Rice from Recipes from My Spanish Grandmother: The Real Taste of Spain in 150 Traditional Dishes by Pepita Aris

Ingredients

• 200 g/7 oz butifarra, fresh sausages or frying chorizo, sliced
• 45 ml/3 tbsp olive oil
• 150 g/5 oz/⅔ cup cooked chickpeas
• pinch of saffron threads (0.2g)
• salt and ground black pepper
• 6 large (US extra large) eggs
• 2 tomatoes, peeled, seeded and chopped
• 175 g/6 oz skinless, boneless chicken breast or rabbit, cut into chunks
• 175 g/6 oz lean cubed pork
• 900 ml-1 litre/1½-1¾ pints/3¾-4 cups hot chicken stock
• 350 g/12 oz/1¾ cups paella rice