Alicante is renowned for its vibrant cuisine, a blend of Mediterranean freshness and traditional flavors. The region’s dishes highlight bold tastes and the use of high‑quality ingredients, creating a distinctive culinary experience that reflects its coastal heritage and farmstead roots.
Rice is the centerpiece of many regional recipes, though Alicante’s gastronomy offers a wide array of savory preparations that deserve attention. The following selections showcase the variety and character of the local plates.
lots of rice
Alicante’s culinary scene has earned global recognition for its rice dishes, celebrated for their depth of flavor and careful preparation. Traditional recipes often feature rice alongside whitebait, cuttlefish, shrimp, and the iconic ñora pepper. Mastery comes from choosing short‑grain rice and managing quantities and cooking times with precision, careful not to stir too much while it simmers.
In the process of perfecting these dishes, the choice of rice type and the balance of liquids determine the finished texture. Subtle adjustments in heat and timing preserve the integrity of each ingredient, letting the rice carry the dish’s character without becoming clumpy or overcooked.
hulled rice
This dish is a distinctive specialty of Elche and Vega Baja, celebrated for a traditional approach that culminates with scrambled eggs added on top and a final bake that yields a beautiful, cohesive finish.
Alicante
Alicante olla stands among the most cherished spoon dishes in the region, combining beans, lentils, and rice. It is especially satisfying when served steaming hot on chilly days, offering comforting warmth and hearty nourishment.
broth with balls
Known locally as Putxero amb piletes, this hearty stew traces its roots to Alicante’s peasant kitchens. It pairs meat and vegetables to create a nutritious, complete winter meal that sustains through cold days.
Gachamiga, typical dish of Vinalopó
Gachamiga is a beloved dish from towns such as Elda, Petrer, Monóvar, Pinoso, and La Romana. It features a dense, flavorful wheat flour pasta enriched with garlic, olive oil, water, and salt, offering a simple yet deeply satisfying bite.
Typical food of Alcoy: pericana
Pericana originates in the inland mountains of Alicante and is crafted with chamomile, ñoras, chorizo, peppers, garlic, tomatoes, and olive oil. It serves well as a midday snack or as a flavorful starter before the main meal.
Coca Della
Among the province’s favorite desserts, coca de llanda stands out in the L’Alacantí region. This cake, enjoyed year‑round, captivates with its distinctive almond aroma and light yet moist crumb.
Marina Baixa’s dessert is sweet potato pastissos
These delightful desserts feature sweet potatoes and are a specialty of the Benidorm area and nearby communities, offering a warm, comforting finish to meals.