Paella A La Alicantina is a beloved variation from the Alicante region of Spain, known for its hearty combination of land and sea flavors, though this traditional version focuses on pork and vegetables. The dish relies on the earthy sweetness of young artichokes and the bright pop of green peppers, all infused with the aromatic warmth of saffron and paprika. The rice should be cooked until the grains are separate and slightly firm, absorbing the rich broth without becoming mushy. It is a comforting, robust meal perfect for sharing with family or friends on a weekend evening. The interplay of textures—from the tender meat to the crisp-tender vegetablesâÂÂmakes this a standout centerpiece for any dinner table.
Paella A La Alicantina
Description
Paella A La Alicantina is a beloved variation from the Alicante region of Spain, known for its hearty combination of land and sea flavors, though this traditional version focuses on pork and vegetables. The dish relies on the earthy sweetness of young artichokes and the bright pop of green peppers, all infused with the aromatic warmth of saffron and paprika. The rice should be cooked until the grains are separate and slightly firm, absorbing the rich broth without becoming mushy. It is a comforting, robust meal perfect for sharing with family or friends on a weekend evening. The interplay of textures from the tender meat to the crisp-tender vegetables makes this a standout centerpiece for any dinner table.Ingredients
Directions
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Heat the olive oil in a large paella pan or wide skillet over medium heat.
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Fry the chopped green peppers lightly and quickly until just softened but not browned, then remove and set aside.
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In the same oil, add the diced pork and fry until browned on all sides.
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Add the minced garlic, chopped tomatoes, and trimmed artichokes to the pan with the pork.
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Cook over low heat for about 5-7 minutes until the tomatoes break down and the vegetables are slightly tender.
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Stir in the rice, ensuring each grain is coated with the oil and vegetable mixture.
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Add the saffron (soaked in a little warm water if desired) and sweet paprika, stirring gently to distribute evenly.
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Pour in the water or stock and add salt to taste.
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Bring the liquid to a boil, then reduce the heat to medium-high and let the mixture cook vigorously for 5 minutes.
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Meanwhile, puree the previously fried green peppers with a little water to create a smooth sauce.
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Stir the pepper puree into the rice mixture.
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Continue cooking without stirring until the rice is half-cooked and the liquid level has dropped.
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Reduce the heat to low and simmer gently until the rice is tender and the liquid is absorbed, about 15-20 minutes.
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Remove from heat, cover with foil, and let rest for 5-10 minutes before serving to allow the grains to settle and become separate.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250.4kcal
- % Daily Value *
- Total Fat 26.4g41%
- Saturated Fat 3.7g19%
- Cholesterol 0.0mg0%
- Sodium 3.4mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 1.5g6%
- Sugars 1.8g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use short-grain Spanish rice like Bomba or Calasparra if available, as it absorbs more liquid without becoming mushy.
If young artichokes are not available, you can substitute with frozen artichoke hearts, thawed and drained.
Do not stir the rice once the liquid is added, as this releases starch and makes the rice gummy. The goal is separate grains.
For a richer flavor, substitute half of the water with chicken or pork stock.
If the rice is not fully cooked but the liquid is gone, add a splash of hot water and continue simmering on low heat.
Traditional Paella A La Alicantina often includes rabbit or chicken as well; you can add these meats along with the pork.
