Arroz Alicantino


This traditional rice dish from Alicante uses D.O.P Valencia rice, which soaks up the stock and the flavour of the Iberian ribs. The dish is flavoured with salmorreta, a flavourful paste made using ñora peppers - a mild dried pepper from the east coast of Spain prized for its mild yet fruity flavour.

First published in 2023




For the salmorreta

For the arroz



First, make the salmorreta. Deseed and destem the ñora peppers and break them into smaller pieces

  • 4 dried ñora peppers

Add a generous slug of olive oil to a frying pan over medium-low heat and add the pepper pieces until aromatic

  • olive oil

Add the whole garlic cloves and cook for a couple of minutes until they start to brown


Add the chopped parsley and stir to combine. Allow to cook for a minute or so, then add the chopped tomatoes and cook for 5 minutes more


Season the mixture, then transfer to a blender and puree until smooth


In a large paella pan or wide casserole dish, heat a generous glug of olive oil and add the ribs until browned on all sides

  • olive oil
  • 600g of pork ribs, preferably Iberian

Add a few tablespoons of the salmorreta and cook out, stirring


Add the beans and the grated tomato, then add the rice and mix to combine


Add the stock and some salt, bring to a simmer, then cook gently without stirring for 45 minutes, or until all the stock has been absorbed

  • 1l chicken stock, or vegetable stock
  • salt

Adjust seasoning to taste and garnish with the chopped parsley

First published in 2023

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