Seafood paella

4 servings

Ingredients

400 g of rice
550 g of monkfish
550 g of tuna
150 g of peeled red shrimp tails
100 g of clams
200 ml of oil
8 Norway lobsters
1200 ml of fish fumet

Preparation

Add olive oil to a paella pan for 4 servings. Sauté the monkfish, tuna, prawns, and the Norway lobsters. Set aside the Norway lobsters once fried. Add the prepared seafood stock (made with rockfish, tomato, garlic, ñora pepper, and vegetables) and the clams. Let it boil for 5 minutes, then add the rice. Cook for 8 minutes on high heat, place the scampi on top, reduce to low heat, and cook for another 10 minutes. Let it rest for 5 minutes before serving. Enjoy!

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.