Fisherman’s rice

4 servings

Ingredients

500 g of rice
320 g of peeled shrimp tails
300 g of squid
200 ml of olive oil
Salt for the stock:
200 g of fish scraps
200 g of ripe tomatoes
4 cloves of garlic
2 ñora peppers
Saffron

Preparation

Prepare the broth by sautéing whole garlic cloves, tomatoes, and saffron, then adding them to boiling water. Fry the ñoras and crush them in a mortar before adding them to the broth. Add the small fish (morralla) and simmer for 30 minutes over moderate heat. Strain the broth and set it aside for the rice. In a paella pan, heat the oil, add the squid pieces and shrimp tails, and sauté briefly. Add the rice, pour in the fish stock, and let it cook for 10 minutes. Finish by placing the pan in a hot oven for an additional 8 minutes at a high temperature.

Alicante City of Rice

“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.