The rice constitutes one of the great
chapters in the culinary history of this
region. You can cook it in more than 300
different manner of ways and styles:
- arroz a la marinera (fisherman's rice)
- arroz al horno (oven-baked rice)
- arroz amb fesols i naps (with beans and turnips)
- arroz con costra (topped with a "crust" of omelette)
Other variations allow for the rice to be flavoured with squid (calamar) and tunny fish, chicken and fillet of pork, baby squid (chipirones) and garlic shoots, or tunny fish and shrimps (gambas).
At the seaside, shellfish and salt-dried fish are on the menus of every restaurant. The day's choice might include gilthead (dorada), bass baked in salt (lubina a la sal), seafood with a squeeze of lemon, or some delicious sea-fresh red mullet (salmonete) and whiting (pescadilla).
In the mountain areas, rice forms an integral part of the olleta, a typical dish in which it is mixed with pork, sausage meats, pumpkin, turnip, chard stalks, chickpeas and string beans.
The inland areas offer excellent meat dishes, e.g. pork, cutlets, rabbit cooked in garlic and tomato, leg of lamb, and local sausage meats.
The mouthwatering desserts of the Alicante region feature Jijona turrón, ice-cream, grapes, raisins, dates and almond pastries