Which related rice dish is named for being covered with an egg crust?

The related rice dish named for being covered with an egg crust is arroz con costra, literally “rice with crust.”

It is a specialty of southeastern Spain, especially Alicante and the Vega Baja del Segura. Rice is cooked with regional ingredients that can include meat, sausage, tomato, chickpeas, or saffron, depending on the town and recipe.

Near the end of cooking, beaten egg is spread over the rice. The dish is then finished in an oven, traditionally sometimes a wood-fired oven, so the egg puffs and forms a golden crust across the surface. That topping explains the name and distinguishes it from ordinary paella.

Arroz con costra is related to Valencian rice cooking but is not simply another name for paella. Regional versions differ substantially, and modern cooks may use a paella pan or a special metal cover to brown the egg. Callosa de Segura, Orihuela, and Elche are particularly associated with the dish.