Best Province of Alicante Foods
Turrón de Jijona is a soft nougat made with almonds, honey, sugar, and egg whites. It was named after its birthplace, a small Valencian town of Jijona (Xixona). This nougat is made by cooking sugar, honey, almonds, and egg whites.
It has a light brown color, and it is speckled with tiny almond pieces. The ingredients are cooked, turned into a paste, and then cooked again in the so-called boixets. The mixture is then poured into molds until it sets. This nougat does not include any wafers.
It can be made with several types of honey, including rosemary and orange blossom honey, while the almonds must come from the Mediterranean region.
OTHER VARIATIONS OF Nougat
Arròs a banda is a Spanish rice dish originating from Alicante in Valencia. The dish was invented by fishermen who reserved the leftover fish from the markets and cooked it with potatoes and onions. The rice was cooked in the leftover fish broth, and it was used as a side dish that accompanies the fish, hence the name arròs a banda which means rice on the side.
The broth is usually cooked with cheap and common fish such as rock fish, monkfish, and fish heads, with the occasional addition of saffron, paprika, bay leaves, garlic, or puréed tomatoes. The broth is always served apart from the rice. This humble rice dish is traditionally accompanied by allioli.
Arroz con conejo y caracoles is a traditional rice dish originating from Alicante. The dish is usually made with a combination of rabbit pieces, bomba rice, snails, stock, saffron, chickpeas, tomatoes, onions, celery, carrots, bell peppers, rosemary, garlic, olive oil, and seasonings.
The ingredients are browned, then cooked in stock which is brought to a boil, and the heat is then reduced in order for the dish to simmer until everything is fully cooked and the stock is fully absorbed. A crispy layer called socarrat should form at the bottom if the dish is properly prepared.
MOST ICONIC Arroz con conejo y caracoles
Olleta is a traditional rice dish originating from the Alicante province. Although the dish has a few variations, it’s usually made with a combination of Spanish rice, chickpeas, chestnuts, pumpkin, stock, olive oil, garlic, salt pork or bacon, swiss chard, and salt, while morcilla slices can be added for extra flavor, but it’s completely optional.
Olleta is traditionally cooked in a large cazuela until most of the liquid has been absorbed. The rice should be tender, but still a bit soupy. Before serving, it’s recommended to let the dish rest for a few minutes. This specialty from Alicante is a typical cold-weather fare.
Botifarra de ceba or morcilla de cebolla is a Spanish sausage originating from Alicante. In Valencian, the word ceba means onion. The sausage consists of blood, fat, and onions that are seasoned and flavored with salt, pepper, pimentón, oregano, and cloves before the concoction is stuffed into casings.
It can be consumed fresh, fried, grilled, or boiled.
MAIN INGREDIENTS
Arroz con costra is a traditional rice dish, a cross between a paella and a casserole originating from the Alicante area. What differentiates arroz con costra from other Spanish rice dishes is its glossy top crust of beaten eggs, hence the name, as costra means crust.
Although there are some variations, the dish is usually prepared with a combination of rice, eggs, spareribs, pork, chicken (or sometimes rabbit), butifarra sausage, olive oil, tomatoes, stock, salt, and paprika or pimentón. The dish is often made in a large cazuela – the ingredients are first fried, then simmered in the stock, and the cazuela is then transferred to the oven with the beaten eggs poured over the rice.
Best Province of Alicante Food Producers
Almazara La Alquería is a distinguished olive oil producer located in Muro d'Alcoi, Alicante, Spain. Known for its dedication to quality and tradition, the company specializes in crafting premium extra virgin olive oils using locally sourced olives.
Their production facility combines modern technology with artisanal techniques, ensuring exceptional flavor and purity. Visitors can explore their showroom, participate in tastings, and learn about the olive oil-making process through guided factory tours.
Almazara La Alquería reflects the rich heritage of Spanish olive oil craftsmanship.
AWARDS
EVO IOOC - Gold Medal
2020
Terraolivo IOOC - Prestige Gold
2017, 2016, 2014
Terraolivo IOOC - Gran Prestige Gold
2017
BEST Almazara La Alqueria Olive Oils
Bodegas Francisco Gómez is an olive oil producer based in Villena, in the province of Alicante, Spain. The company specializes in the production of high-quality extra virgin olive oil, utilizing traditional methods combined with modern technology.
They focus on sustainable agricultural practices and maintain strict quality control standards. Their product range includes different varieties and blends of olive oil, catering to a diverse consumer palate.
AWARDS
Olive Japan - Gold
2023, 2021, 2020
London IOOC - Gold
2023
Terraolivo IOOC - Grand Prestige Gold
2021
BEST Bodegas Francisco Gómez Olive Oils
AWARDS
Terraolivo IOOC - Prestige Gold
2022, 2021, 2017, 2016, 2015
Terraolivo IOOC - Gold Medal
2019
BEST Lecasse Eco Olive Oils
AWARDS
Terraolivo IOOC - Grand Prestige Gold
2022
Terraolivo IOOC - Prestige Gold
2015
OLIVINUS - Medalla de Oro
2023
BEST Beneoliva Olive Oils
Quesería El de Sereix is a cheese producer located in Mutxamel, Alicante, Spain. The company specializes in crafting high-quality artisan cheeses using traditional methods. They are known for their use of local ingredients, particularly the milk from sheep and goats that graze in the region.
Their products include a variety of cheeses, each aged and treated uniquely to develop diverse flavors and textures.
AWARDS
OLIVINUS - Gran Prestigio Oro
2022, 2021
OLIVINUS - Prestigio Oro
2022
BEST Almazara Maitino Olive Oils
AWARDS
Terraolivo IOOC - Prestige Gold
2022
Terraolivo IOOC - Grand Prestige Gold
2021
BEST Finca 9 Oliveres Olive Oils
AWARDS
Great Taste Awards - 3 stars
2021
BEST Coloma García Confectioneries
AWARDS
Terraolivo IOOC - Prestige Gold
2016
BEST Fuente Alarcón Olive Oils
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