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{{#seo:
|title=Paella alicantina, Spanish recipe
|titlemode=replace
|keywords=#paellaalicantina #monkfish #rice #prawns #paellera #garlic #saffron #chicken #boiledorsimmered #fishstock #tomatoes
|hashtagrev=032020
|description=Paella from the province of Alicante in Comunidad Valencia
}}


A [[Paella]] recipe from the province of Alicante in Comunidad Valencia.

{{recipesummary
|TotalCalories = 4771
|PortionCalories = 795
|DatePublished=7th December 2013
|Author=JuliaBalbilla
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 2 hours
|PrepTime = 1 hour 15 minutes
|CookTime = 45 minutes
|Image = [[Image:Paella alicantina recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Not stinking ell pie?''

3/5 

Sorry. This reminded me of a Faulty Towers episode.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 250 ml [[Olive oil|olive oil]]
| 1 [[ñoras|ñora]], presoaked for an hour in cold water and chopped, or ground from dried state
| Large pinch of [[Saffron|saffron]], [[Ground|ground]]
| 1 bulb of [[Garlic|garlic]], peeled and chopped
| 250 g [[Red peppers|red peppers]], chopped
| 1.25 kg boneless [[Chicken|chicken]] pieces, chopped
| 300 g [[Monkfish|monkfish]] tail, chopped
| 300 g [[Tomatoes, peeled|tomatoes, peeled]] and crushed
| 300 g [[Prawns|prawns]]
| 750 g paella [[Rice|rice]]
| 2.5 [[Litres|litres]] (approx.) water or [[Fish stock|fish stock]]
}}
===Method===

{{RecipeMethod
| Heat the [[Oil|oil]] in a [[paellera]] or a large [[Frying pan|frying pan]].
| Add the [[ñoras|ñora]], [[Saffron|saffron]], [[Peppers|peppers]] and [[Garlic|garlic]] and [[Fry|fry]] gently until the garlic is beginning to turn golden.
| Add the [[Chicken|chicken]] pieces and when they are half cooked, add the [[Monkfish|monkfish]], [[Tomatoes|tomatoes]] and [[Prawns|prawns]].
| Cook for a few minutes and add the [[Rice|rice]] and water or [[Stock|stock]].
| Bring the mixture to the [[Boil|boil]] and then [[Simmer|simmer]] immediately for about 20 minutes until the [[Rice|rice]] has absorbed the water.
| Whilst the [[Rice|rice]] [[Grains|grains]] should be loose, it is desirable to allow a few of them to stick to the bottom of the pan.
}}
===Variations===
I couldn't obtain [[monkfish]] on the day I required it for this recipe, so I substituted it with red snapper. Like [[monkfish]], [[red snapper]] is not bony and its skin is a pretty colour too. However, it is rarely used in traditional Spanish cuisine.
===Chef's notes===
If you cannot find [[ñoras]], [[Ancho peppers|ancho peppers]] can be substituted.

Having tried this recipe, my advice would be to buy a [[paellera]] if you are making this for 4 or more people. I made it for 4 and it was very difficult to fit in all the ingredients in my largest, deepest frying pan.

If the tomatoes are quite juicy, reduce the amount of stock.
--[[User:JuliaBalbilla|JuliaBalbilla]] 20:51, 1 February 2009 (UTC)
===Paella recipes===
* '''[[Paella alicantina]]'''
* '''[[Vegetarian paella]]'''
* '''Another [[Vegetarian paella (2)|Vegetarian paella]]
* '''[[Traditional seafood paella]]'''
* '''[[Traditional meat paella]]'''
[[Category:Ingredients]]
==See also==
* {{See also - Jointing a chicken}}
{{RecipeLine}}
[[Category:Recipes|Paella alicantina]]
[[Category:Fish recipes|Paella alicantina]]
[[Category:Garlic recipes]]
[[Category:Poultry recipes|Paella alicantina]]
[[Category:Rice recipes|Paella alicantina]]
[[Category:Sea fish recipes|Paella alicantina]]
[[Category:Shellfish recipes|Paella alicantina]]
[[Category:Spanish recipes|Paella alicantina]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/paellaalicantina|#paellaalicantina]] [[Special:Search/monkfish|#monkfish]] [[Special:Search/rice|#rice]] [[Special:Search/prawns|#prawns]] [[Special:Search/paellera|#paellera]] [[Special:Search/garlic|#garlic]] [[Special:Search/saffron|#saffron]] [[Special:Search/chicken|#chicken]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/fishstock|#fishstock]] [[Special:Search/tomatoes|#tomatoes]]
</code>

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