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.
Ingredients
Metric
Imperial
For the salmorreta
- 4 dried ñora peppers
- olive oil
- 6 garlic cloves, peeled but left whole
- 1 bunch of parsley, roughly chopped
- 1 tin of chopped tomatoes
- salt
For the arroz
- olive oil
- 600g of pork ribs, preferably Iberian
- 1 handful of runner beans, chopped into strips or bite size pieces
- 1 ripe tomato, grated
- 500g of Valencia rice DOP
- 1l chicken stock, or vegetable stock
- salt
- 1 handful of flat-leaf parsley, finely chopped
Method
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
- 6 garlic cloves, peeled but left whole
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
- 1 bunch of parsley, roughly chopped
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
- 1 handful of runner beans, chopped into strips or bite size pieces
- 1 ripe tomato, grated
- 500g of Valencia rice DOP
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
- 1 handful of flat-leaf parsley, finely chopped
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