Ingredients for 4 people

  • 200g Albufera rice
  • 800g lobster and rock fish stock
  • 2 clean big lobsters (tail and pincers)
  • 60g Majada (crushed ñora (dry red pepper), ginger and parsley)
  • 0.24g saffron infused in 60ml of water
  • 60g extra virgin olive oil
  • 200g fennel bulb
  • 5g table salt


In a casserole, lightly sauté the fennel chopped in brunoise with the oil without letting it brown. Add the rice and then the saffron water, and stir until the rice has taken on a yellow colour. Pour the boiling stock and the majada, add salt and stir.

When the rice comes to the boil, put in the oven and bake it for 17 minutes at 180°C. After that time has elapsed, take it out of the oven and add the lobster pincers cut in pieces. Serve and place the thinly sliced lobster tail on top of the rice.

“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.

Creamy rice with octopus and artichokes

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 Sauté the octopus cut into pieces over a...

Recipe of Rice with white anchovies and spinach

For the fish stock 2 red tomatoes 2 cloves of garlic 1 ñora (dry red pepper) 16 saffron strands 500g morralla (small fish) 1.5l mineral water 150g olive oil 150g sea water Ingredients for the ‘salmorreta’ 2 cloves of garlic 2 tomatoes 4 ñoras (dry red peppers) 100g...