A delicious recipe with red wine!
Remove the meat from the bones and cut into smaller pieces. Heat oil in an ovenproof saucepan and brown the meat. Remove the skin from the tomatoes, remove the seeds and cut them into small pieces. Add to the meat with the giblets and butifarra negra. Pour chicken stock and white wine, add saffron threads, season with salt and pepper and steam everything together for 60 min.
Add water, season once more with salt and let it boil. Add the long grain rice and simmer for 20-25 minutes until the long grain rice has absorbed all the liquid and is soft. Stir from time to time.
Preheat the oven to 180 °C.
Beat the eggs in a baking bowl, season with salt and pepper, mix and pour over the long-grain rice form. Cover the cooking pot with aluminum foil and and bake in the oven for a good 10 minutes. Remove the foil and bring the dish to the table in the cooking pot. Break the egg crust only at the table.
Serve with a slightly chilled red wine from La Mancha or Valdepenas.