We don’t know if arroz con costra is viewed as superior to paella in Spain, as Gourmandistan’s travels to that country have been mostly limited to sojourns in Basque country where we stuffed ourselves silly on pintxos and one brief foray into Catalonia. This dish, which is basically rice, meat and broth baked and served under an egg crust, may be from Valencia, which Claudia Roden (who we got the idea from) credits for its creation. Or it may be from Murcia, a neighboring region […]![]()
