lots of rice
Alicante’s culinary scene shines with its celebrated rice dishes, earning global recognition. The region’s traditional recipes reveal a foundation built on short-grain rice, whitebait, cuttlefish, shrimp, and the unmistakable twist of ñora peppers. As these classics are prepared, the careful choice of rice type and precise cooking times matter just as much as the ingredients themselves. The aim is to preserve the original flavors while ensuring each grain carries its own character, creating dishes that resonate with locals and visitors alike.
Throughout the process, cooks emphasize not stirring or overmixing during cooking to maintain texture and prevent the dish from losing its distinct identity. Mastery comes from balance—how the rice absorbs the flavors and how each component complements the others, delivering a cohesive, memorable bite every time.
hulled rice
This regional specialty is tied to Elche and the Vega Baja, where rice is prepared in a way that honors tradition with a twist. The method culminates in a final flourish of scrambled eggs laid atop and a finish in the oven that yields a glossy, inviting finish. The result is a comforting, rustic dish that captures the heart of Alicante’s coastal kitchens.
Alicante
Alicante olleta stands out as one of the province’s most beloved spoonable dishes. It brings together beans, lentils, and rice in a steaming bowl, ideal for warming up on the chilli days that occasionally sweep across the coast. The dish reflects the region’s practical, hearty cooking style and its ability to blend legumes with grains to create a nourishing, satisfying meal.
broth with balls
Known locally as “Putxero amb piletes,” this dish traces its roots to Alicante’s peasant kitchens and remains a reliable winter staple. A robust broth brimming with meat and vegetables provides a nutritious, complete meal that delivers comfort and energy when the temperatures dip. Its simple, honest flavors illustrate how Alicante cuisine brings warmth to the table through practical, satisfying ingredients.
Gachamiga, typical dish of Vinalopó
Gachamiga represents the culinary identity of towns like Elda, Petrer, Monóvar, Pinoso, and La Romana. It is a hearty, dense pasta crafted from wheat flour, garlic, oil, water, and salt. The result is a rustic staple that pairs beautifully with a range of accompaniments, from roasted vegetables to smoky meats, showcasing how regional staples can become signature comfort food.
Typical food of Alcoy: pericana
Pericana has its origins in the interior mountains of Alicante and comes together with chamomile, ñoras, chorizo peppers, garlic, tomatoes, and olive oil. It makes an excellent mid-day snack or a starter to kick off a main meal, delivering a bold, savory profile that speaks to the region’s pantry staples and bold flavors.
Coca Della
Among the province’s most iconic desserts, coca de llanda stands out, especially in the L’Alacantí region. This cake, enjoyed year-round, captivates with a distinct almond aroma that lingers after the last slice. Its simple ingredients and nostalgic taste make it a beloved finish to any Alicante meal.
Marina Baixa’s dessert is sweet potato pastissos
These delicate desserts celebrate the sweetness of sweet potatoes and hail from the Benidorm area and neighboring towns. They offer a unique end to a meal, balancing sweetness with the region’s characteristic homey flavors, echoing the coastal influence that characterizes much of Alicante’s dessert repertoire.