This authentic Paella A La Alicantina is a celebrated Valencian dish known for its rich, earthy flavors and vibrant colors. Unlike meat-heavy versions, this recipe highlights tender artichoke hearts and sweet green peppers, creating a lighter yet deeply satisfying meal. The rice is simmered in a savory broth infused with saffron and sweet paprika, resulting in grains that are perfectly distinct and coated in a golden hue. The dish offers a delightful balance of textures, from the crisp-tender vegetables to the firm, al dente rice. It is an excellent choice for a festive family dinner or a healthy weeknight meal that feels special. The aromatic blend of garlic, olive oil, and spices creates a comforting atmosphere, making it a crowd-pleaser for both vegetarians and those who enjoy plant-forward cooking.
Paella A La Alicantina
Description
This authentic Paella A La Alicantina is a celebrated Valencian dish known for its rich, earthy flavors and vibrant colors. Unlike meat-heavy versions, this recipe highlights tender artichoke hearts and sweet green peppers, creating a lighter yet deeply satisfying meal. The rice is simmered in a savory broth infused with saffron and sweet paprika, resulting in grains that are perfectly distinct and coated in a golden hue. The dish offers a delightful balance of textures, from the crisp-tender vegetables to the firm, al dente rice.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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Add the diced pork (if using) and cook until browned, then remove and set aside.
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In the same oil, fry the chopped green peppers lightly and quickly until just tender, about 3-4 minutes. Remove and set aside.
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Stir in the minced tomatoes and cook until they break down and release their juices, about 5 minutes.
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Add the chopped artichokes and cook for another 5 minutes until slightly softened.
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Stir in the rice, ensuring each grain is coated with the oil and vegetable mixture. Toast for 2 minutes.
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Sprinkle the sweet paprika over the rice and stir quickly to incorporate.
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Pour in the hot vegetable broth or water and add the saffron threads. Season with salt.
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Bring to a boil, then reduce heat to low. Simmer without stirring for 15-20 minutes.
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Return the cooked pork and green peppers to the pan, arranging them on top of the rice.
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Continue cooking slowly until the liquid is absorbed and the rice is tender but firm (al dente).
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Remove from heat and let stand, covered with foil, for 5-10 minutes before serving.
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
Rice Selection: Use Bomba or Calasao rice for the best results, as they absorb liquid well without becoming mushy. Arborio is a suitable substitute.
Artichokes: If using canned artichoke hearts, drain and rinse them before chopping. For fresh artichokes, remove the tough outer leaves and choke before cooking.
Soaking Rice: Some chefs recommend soaking the rice in hot water with saffron for 10 minutes before adding it to the pan for more even coloring.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.
Variations: You can add other vegetables like green beans or peas in the last 5 minutes of cooking for extra color and nutrition.
Safety: Ensure pork is fully cooked if using it. For a vegan version, simply omit the pork and use vegetable broth.
Cooking Tip: Do not stir the rice after adding the liquid to allow the socarrat (crispy bottom layer) to form.
