Ingredients for 4 people
• 400g ‘bomba’ Calasparra Designation of Origin rice
• 200g Ibérico (acorn-fed) pork lean meat
• 4 artichokes
• ¼ green pepper
• ¼ red pepper
• 50g cauliflower
• 50g broad green bean
• 2dcl garlic oil. 50g boiled chickpeas
• pork rib broth: ribs, red pepper, garlic,saffron, fried tomato, water
Cut all the vegetables into small pieces, after washing them.
Sauté the lean meat in small pieces in the same paella pan. Set aside.
Sauté the vegetables. Add the chickpeas.Add the rice and pour the boiling rib broth (twice as
much broth as rice).
Incorporate the lean pork; after 6 minutes boiling over a high heat, correct the salt and put into the
convection oven (pre-heated at 170°C). After 13 minutes take out the paella pan, and let the rice rest for 2 minutes before serving
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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