Ingredients for 4 people

  • 400g round-grain rice
  • 50g mild olive oil
  • 50g chickpeas
  • 1 chicken quarter
  • 1/2 rabbit
  • 1 white pudding
  • 1 black pudding
  • 2 sausages
  • 1 onion black pudding
  • 100g pork lean meat
  • 40g reduced tomato
  • 1l chicken broth
  • Water and salt


  • 40g potatoes (8 slices)
  • 40g ripe tomato (4 slices)
  • A whole head of garlic (75g)


Slice the ripe tomato, cut the chicken quarter and the half rabbit in pieces, cut the lean pork, the sausages, the onion black pudding, the black pudding and the white pudding into bite-sized pieces, sauté the pieces of chicken and rabbit in a clay casserole, add the lean pork, the sausages, the black pudding and the white pudding, and sauté; and once everything is well sautéed, add the reduced tomato and the chickpeas.

Then add the rice and the chicken broth (or water), correct the salt and stir, add the sliced potatoes and the head of garlic (previously sautéed), the tomato slices and the onion black pudding; put the casserole in the oven at 250ºC for 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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