Half Asian, I had long wondered why (half of) my family cooks sunny side up eggs on screamingly hot pans, so that the
lacy edges are super
crisp and the yolk in danger of being overcooked.
The namesake arroz gordo — a
crisp - bottomed layer of rice (akin to paella) topped with jumbo prawns, char siu pork, curried chicken, Manila clams, tea eggs, and linguiça sausage — is essential, but so are the
lacy -
edged potstickers and piri piri chicken, so you'd better come hungry.