Ingredients for 4 people

For the stock:

  • 80ml olive oil
  • 1,000g morralla (small fish)
  • 2 ñoras (dry red peppers)
  • 8 cloves of garlic 
  • 3 ripe tomatoes
  • 1 leek
  • 1 medium-sized onion
  • 2 carrots

For the rice:

  • 1,350ml fish stock
  • 400g rice
  • 40g red pepper
  • 40g green pepper
  • 40g courgette
  • 40g spring onion
  • 40g cauliflower
  • 50g salmorreta
  • 4 large red mullets




In a pot, sauté the garlic and the ñoras, and remove. These two ingredients will be used to make a paste (salmorreta) that we will later need for the rice. 

Sauté the vegetables, add the morralla, add water and let it all simmer for about 45 minutes. Then remove the scales of the red mullet and fillet them. We carefully remove the bones that the loins may have. We use the heads and bones for the stock.

In a paella pan for 4 people, sauté the vegetables, add the rice, the salmorreta and add the very hot stock. Maintain at a high heat for about 10 minutes, gradually reducing the intensity for another 6 minutes. Then we let the rice rest for 5 more minutes. 

Fry the red mullet loins skin side down in a non-stick frying pan and let them fall onto the rice so that they can cook through.

A traditional allioli is made in advance, to which a  tablespoonful of turrón paste is added at the end. 

Alicante Ciudad del Arroz

“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 – for different initiatives such as gastronomic seminars, symposia and cooking demonstration sessions to promote our city’s gastronomic excellence both nationally and internationally.