In Alicante province, gastronomy is a matter of great
importance, and rice is one of the main basis. In many places is called Paella,
but here we simply say “Arroz” (Rice). Although for many people are the same,
there are differences between both, but always with traditional cuisine and a
spectacular flavor.
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| Arroz con verduras (arroz with vegetables) |
In order to differentiate a Valencian paella from Arroz meal, the
main difference is the color. In the paella predominate the vegetables, like
the garrofone’s beans and the green
beans, along with the meat or the fish, and the color has a more yellowish
color. But in Alicante, our rice use to be more reddish, due to a mix of “ñora” (dry pepper), garlic, and tomato. Nevertheless,
the name is not important to enjoy the meal, because there are not fixed rules but as many recipes as cooks.
When you come to Alicante, you can ask for the “Arroz” served on
a plate, but I recommend you the experience of eating directly from the vessel (called “paellero” or also “paella”). It will be served in the
middle of the table so that all the people share it and enjoy it together. We
eat it many times in this way.
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| Arroz con marisco (arroz with seafood) |
The most important thing about paella or arroz recipe is the broth
or soup made from fish, vegetables and/or meat that will be the basis of
cooking. It´s the responsable to give the final taste to the meal. Without a well
prepared broth, the paella or arroz will not be good. And the right proportion between broth and rice is critical to achieve a perfect arroz, neither hard nor soft. Other key question is
that it must be eated just some minutes after cooking to get all their qualities.
So, it is best to avoid restaurants where paella or arroz is cooked in large
quantities and is served along the day.
Some restaurants use industrial ready made arroz/paella, and
they only heat it in the microwave oven. How to know it? Taking into account
that arroz/paella coocking needs around 25 minutes. If you get it in less time
after ordering it, it will be a ready made one, or cooked previously.
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| Arroz con bogavante (arroz with lobster) |
The varieties of Arroz or Paella that you can eat are almost
infinite, and are more common the ones with fish or meat. Also are veggies
options. One you can not miss is the typical delight arroz with rabbit and
snails, sometimes also added chicken. With seafood the most famous is “arroz a
banda” (usually accompanied with alioli
or garlic mayonnaise), but you can taste also rice of cod, tuna, octopus and
anchovies. Also are usual praws, clams and mussles. Some types of arroz are
creamy, as the delicious “arroz con bogavante (lobster)”. You also can not miss
Arroz con Costra, in clay pot with sausages and beaten eggs, that is cooked in
Elche.
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| Arroz con Costra |
Whatever your choice, do not forget to try a good arroz or
paella, call it whatever you want. The best rice in the world is made precisely
on this land.
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| Arroz negro (arroz with squid ink and seafood) |
