Costrada de arroz

Cook saffron rice seasoned with onions and whole chilies.

Beat sugar and eggs together and stir into the rice; spread in a baking dish and put in the oven until set a little.

For the picadillo, saute ground pork with onions and tomatoes, then add cinnamon, cloves, almonds, olives, raisins and a splash of sherry.

Spread a thick layer of picadillo over the set rice, seal with more rice and sprinkle with a little sugar.

Return to the oven until bubbly and browning on top.