Arroz Alicantino

Arroz Alicantino

This traditional rice dish from Alicante uses D.O.P Valencia rice, which soaks up the stock and the flavour of the Iberian ribs. The dish is flavoured with salmorreta, a flavourful paste made using ñora peppers.
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  1. Step 1

    First, make the salmorreta. Deseed and destem the ñora peppers and break them into smaller pieces
  2. Step 2

    Add a generous slug of olive oil to a frying pan over medium-low heat and add the pepper pieces until aromatic
  3. Step 3

    Add the whole garlic cloves and cook for a couple of minutes until they start to brown
  4. Step 4

    Add the chopped parsley and stir to combine. Allow to cook for a minute or so, then add the chopped tomatoes and cook for 5 minutes more
  5. Step 5

    Season the mixture, then transfer to a blender and puree until smooth
  6. Step 6

    In a large paella pan or wide casserole dish, heat a generous glug of olive oil and add the ribs until browned on all sides
  7. Step 7

    Add a few tablespoons of the salmorreta and cook out, stirring
  8. Step 8

    Add the beans and the grated tomato, then add the rice and mix to combine
  9. Step 9

    Add the stock and some salt, bring to a simmer, then cook gently without stirring for 45 minutes, or until all the stock has been absorbed
  10. Step 10

    Adjust seasoning to taste and garnish with the chopped parsley