Paella a la Alicantina

This paella from Alicante skips the seafood and builds on pork, artichokes, green peppers, and saffron. It’s a land-based version from Spain’s Costa Blanca region where the focus is on perfectly cooked rice with dry, separate grains rather than a saucy, wet dish.

Frying the rice in olive oil before adding the liquid is the defining technique. Toasting the grains in the hot oil coats each one in fat, which prevents them from sticking together and absorbing too much water. The rice should be cooked through but individual, never clumpy. Once the liquid goes in, resist the urge to stir. Stirring releases starch and turns your paella into risotto.

The peppers get a quick fry first and are set aside so they don’t turn to mush during the long rice cook. They go back in later, adding a sweet, slightly charred flavor that contrasts the earthy saffron and savory pork.

Chef Tips

• Use short-grain Spanish rice (bomba or Calasparra) if you can find it. These varieties absorb more liquid without turning mushy and hold their shape better than long grain.
• Bloom the saffron in a tablespoon of warm water before adding it to the pan. This draws out the color and flavor more evenly.
• Reduce the heat once the rice is half done. Low, gentle heat for the second half prevents the bottom from burning while the top finishes cooking.

Variations

• Add diced chicken thigh alongside the pork for a mixed-meat version.
• Stir in frozen peas during the last 5 minutes for a pop of color and sweetness.
• Use canned or frozen artichoke hearts if young, tender artichokes aren’t available.