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Elche Rice with Costra: the Alicante Treasure that Dethrones the Paella
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1 Articles
Levantine cuisine keeps an ace under the sleeve that usually goes unnoticed for the average tourist who desperately seeks a good rice with crust. When the thermometer falls, the homes of the Vega Baja, an architectural jewel of the popular recipebook that replaces the socarrat with a layer of gratin egg. This recipe does not seek the lightness of the loose grain, but the power of the cooked broth and the integration of traditional sausages that …
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