Alicante Capital Española de la Gastronomía recorrerá España y Europa a través de un sello
Correos pone en circulación 90.000 ejemplares de un sello con la imagen de un arroz con un franqueo de 1,85 euros y un tamaño mayor
We cut the monkfish tail into medium-sized cubes to mix into the rice and slice a few pieces from the thicker part of the fish. These slices are first seared in the paella pan with olive oil and set aside to use as decoration when plating the dish. The rest of the monkfish is briefly sautéed over high heat in the paella pan, then removed and added to the rice during the last five minutes of cooking. This ensures the fish stays tender and juicy. The same process is followed with the peeled prawn tails.
Next, we squeeze the heads of fresh, raw prawns to extract their flavorful juice. This juice is used to prepare an aioli with confit garlic and extra virgin olive oil, which is reserved to enhance the dish once the rice is ready. The squeezed prawn heads and shells are briefly sautéed in the paella pan to intensify the flavor and then removed.
We then sauté finely chopped green garlic over low heat, taking care not to burn it, before adding a tablespoon of salmorreta (a traditional seasoning mix). To this, we pour in 2.5 liters of fish stock. Once the stock begins to boil, we sprinkle the rice evenly over the pan, add a pinch of salt, and let it cook for a total of 17 minutes. The first three minutes are cooked over high heat, with the remaining time on medium heat.
With 5 minutes left, we add the monkfish cubes, the sautéed prawn tails, and the saffron threads previously soaked in a small amount of fish stock. To finish, we transfer the paella pan to an oven preheated to 180°C (356°F) to let the rice dry out evenly, preventing it from sticking or burning. After 17 minutes, we remove the pan from the oven and, if we want to achieve the famous socarrat (crispy rice crust), we briefly place the paella back on high heat for a few seconds.
“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.
Correos pone en circulación 90.000 ejemplares de un sello con la imagen de un arroz con un franqueo de 1,85 euros y un tamaño mayor
El alcalde dará a conocer las principales actividades organizadas en la ciudad con motivo de la capitalidad gastronómica en la Feria Internacional de Turismo que se celebra del 22
El alcalde asegura que “es una gran noticia para la ciudad, que merece ser la capital gastronómica de España por su cocina propia y singular,
Los arroces alicantinos llegan a la capital alemana en un evento que se celebra el miércoles fuera del recinto ferial en el que se presenta
3 days ago
🌴 Hop on the Beach Bus!
10 city & intercity bus lines now offer more service and special signposting and take you to the best beaches in Alicante — from Postiguet to San Juan or Urbanova.
No car, no stress. Just sunshine & sea! 🚌☀️
More information: http://alicante.vectalia.es/beach-bus-2025-guia-para-moverte-en-bus-a-las-playas-de-alicante/
🌞 ¡Alicante activa el modo playa!
🚌 Llega el Beach Bus: 10 líneas que te llevan al Postiguet, San Juan, Urbanova, Albufereta, Almadraba, Cabo de las Huertas y San Gabriel, con frecuencias ampliadas y señalización especial.
Más información: http://alicante.vectalia.es/beach-bus-2025-guia-para-moverte-en-bus-a-las-playas-de-alicante/
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