Sauté the cuttlefish, peeled prawn tails, and baby cuttlefish. Add the fresh green garlic, rice, squid ink, and a spoonful of “salmorreta” (a traditional Spanish seasoning).
Add the fish stock and cook on high heat for 5 minutes, then lower the heat for 10 minutes. Finish in the oven.
Optional: If artichokes are in season, cut two into quarters and sauté them with the other ingredients.
“Alicante, Ciudad de Arroz” is a project designed to highlight the city’s exceptional culinary tradition, with rice as its star ingredient.
Rice is undeniably the main attraction of Alicante’s gastronomy. In fact, you could enjoy a different rice dish every day of the year. From dry and soupy rice dishes to creamy (meloso) rice, paired with seafood, vegetables, meat, or fish. Alicante’s finest products from the sea and mountains blend harmoniously with this essential ingredient to bring you the best of the flavorful and healthy Mediterranean diet. These rice dishes, all prepared with Mediterranean passion, can be perfectly paired with the renowned Alicante DOP wines.
El alcalde dará a conocer las principales actividades organizadas en la ciudad con motivo de la capitalidad gastronómica en la Feria Internacional de Turismo que se celebra del 22
El alcalde asegura que “es una gran noticia para la ciudad, que merece ser la capital gastronómica de España por su cocina propia y singular,
La V edición de Alicante Gastronómica se celebra del 29 de septiembre al 2 de octubre en la Institución Ferial Alicantina -IFA –. bajo el
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