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Ingredients for 4 people

  • 25g onion
  • 25g green pepper
  • 4 artichokes
  • 200g octopus (tentacle and head)
  • 1 fried ñora (dry red pepper)
  • 1 clove of garlic
  • 4 strands of saffron
  • ½l fumet (stock)
  • 280g ‘bomba’ rice
  • 200ml oil
  • 150g natural grated tomato
  • Salt to tast
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Preparation

Sauté the octopus cut into pieces over a high heat for a few minutes until it begins to brown and set aside.

Next, the onion and the pepper are poached together; then, add the cleaned artichokes in quarters followed by the finely chopped garlic.

Then, add the tomato, the chopped fried ñora and fry it all lightly. Add the octopus, strands of saffron, and the fumet.

Leave it to cook for 20 minutes, season with salt and add rice to cook on a low heat for another 15 minutes.

Alicante City of Rice

Rice is undoubtedly the starring character in Alicante city’s gastronomy. So much so that we could practically eat a different speciality each day of the year. Dry rice, brothy rice, rice with seafood, creamy rice, rice combined with vegetables, meat or fish. In fact, the best products from both the Alicante coastal and mountain areas blendwith our star ingredient to offer us the best of our healthy and tasty Mediterranean diet.

“Alicante City of Rice” will give you the chance to be familiar with the recipes of the most outstanding rice dishes; from traditional dishes rooted in Alicante’s centuries-long pantry to avant-garde dishes which advocate creativity and fusion with new tastes. All of them are rice dishes cooked with Mediterranean passion that you will be able to enjoy paired with the prestigious Alicante Protected Designation of Origin (D.O.P.) wines.

“Alicante City of Rice” is a project that has as its aim not only to highlight the value of our wonderful gastronomic tradition but also to become a meeting point, with rice playing a central role.

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