Ingredients for 4 people
- 320g Rice
- 75ml Extra Virgin Olive Oil
- 500g Fresh Chipirones
- 2 Cloves of Garlic
- 30g Salmorreta (Garlic, fried tomato and ñora “dry red pepper”)
- A handful of Young Garlic
- 2L of previously cooked fish Stock or Fumé
Place the paella pan on the heat with the extra virgin olive oil. When the oil is very hot, sauté the chipirones. Add the young garlic, previously peeled and cut to taste. Sauté it all. Remove the chipirones and the young garlic, set aside. Fry the finely chopped cloves of garlic until brown.
Add the rice and fry lightly for a couple of minutes. Add the salmorreta, mixing it with the rice for about one minute. Add the young garlic and the chipirones. Mix it all and gradually add the stock which must be boiling. Check for salt.
Leave to cook for 10 minutes on a high heat and stir from time to time.
Lower the heat and leave it to cook for 8 more minutes. Let it rest for a few minutes and serve.
“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.