Arroz Alicantino
by GBC Kitchen
6
1 hour 15 minutes
Ingredients

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
1

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

  • 4 dried ñora peppers
2

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

  • olive oil
3

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

  • 6 garlic cloves, peeled but left whole
4

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
  • 1 tin of chopped tomatoes
5

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

  • salt
6

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
7

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

8

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
9

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
10

Adjust seasoning to taste and garnish with the chopped parsley

  • 1 handful of flat-leaf parsley, finely chopped