Arroz Alicantino
This traditional rice dish from Alicante uses D.O.P Valencia rice, which soaks up the stock and the flavour of the Iberian ribs. The dish is flavoured with salmorreta, a flavourful paste made using...
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Cooking tools:
- Paella pan
- Mortar and pestle
- Stove
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Mixing bowl
- Measuring cup
- Colander
- Plate
Ingredients
- 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
- 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
- 1 handful of flat-leaf parsley, finely chopped
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