Alicante gastronomy: rice dishes, seafood and must-visit wineries

Alicante has been named Spanish Capital of Gastronomy 2025. It is not an honorary title — it is recognition of a cuisine defined for centuries by the sea, rice and a land that produces turrón, wine, olive oil and fruit of a quality that international gastronomy has been slow to discover. For anyone moving to the Costa Blanca, food is not an accessory of the lifestyle — it is the lifestyle.

The rice dishes: the signature

If one dish defines Alicante, it is rice. Not the generic 'paella' sold in tourist zones — Alicante's rice dishes have their own personality, with a characteristic reddish colour from the salmorreta (a sauce of dried ñora pepper, garlic, tomato, parsley, olive oil and lemon). Every coastal town has its version, and all are good.

Arroz a banda

The king of Alicante rice dishes. Born in fishermen's kitchens: an intense broth made with rock fish (morralla), ñora and saffron that permeates the grain until it absorbs the full flavour of the sea. Served 'apart' (a banda) from the fish, which is eaten separately with alioli. A humble-looking dish with profound flavour — the locals' favourite.

Arroz del senyoret

The 'gentleman's' version: the shellfish comes peeled so you eat without dirtying your hands. Prawns, langoustines, mussels and squid over rice in the same fish broth. The most popular in coastal restaurants.

Arroz con costra

Typical of inland Alicante (Elche, Orihuela). A soupy rice with cured meats (morcilla, longaniza), chickpeas and a 'crust' of beaten egg gratinated in the oven. A mountain dish, hearty and comforting.

Caldero

The fishermen's rice of Santa Pola, Tabarca and Torrevieja. Cooked in an iron pot with grouper, scorpionfish and monkfish, using a ñora broth that gives it an intense red. Served in two turns: first the rice in broth, then the fish with alioli. The most authentic gastronomic experience of the southern Costa Blanca.

Other rice dishes

• Arroz negro: with squid ink. Intense, visual, delicious.
• Arroz al horno: with ribs, morcilla, chickpeas, potato and tomato. Cooked in a clay dish in the oven. Moorish heritage.
• Arroz con bogavante: the most luxurious. For special occasions.

Fish and seafood

The fish auctions (lonjas) of Santa Pola, Jávea, Calpe, Dénia and Villajoyosa sell fresh fish every afternoon. This means coastal restaurants work with the day's catch — not frozen, not imported. Star species:

• Dénia red prawn: one of the Mediterranean's most prized. Grilled with coarse salt. Price (€40-80/kg at market) reflects quality.
• Dried octopus: Santa Pola speciality. Sun-dried and charcoal-grilled. Unique texture and flavour.
• Griddled cuttlefish: simple, cheap and perfect with a cold beer at any beach bar.
• Guardamar langoustine: sweet, firm, from the waters where the Segura meets the sea.

Turrón: Jijona and eternal Christmas

Jijona (Xixona), 30 km from Alicante, is the world capital of turrón. Turrón de Jijona (soft, ground almond and honey) and Turrón de Alicante (hard, with whole almonds) are the two pillars of Spanish Christmas. Factories (El Lobo, 1880, El Almendro) can be visited and tasting is a must.

Wines: D.O. Alicante and Fondillón

Alicante province has a Denominación de Origen with over 500 years of winemaking history:

• Moscatel de Alejandría: the star grape. Sweet and semi-sweet wines, perfect with desserts or as an aperitif. Marina Alta (Jalón, Lliber, Gata) is the main zone.
• Monastrell: powerful, fruity reds. The Vinalopó area (Villena, Pinoso) produces monastrells that compete with any Mediterranean red.
• Fondillón: the hidden treasure. A rancio wine from Monastrell aged a minimum of 10 years (many exceed 20-30) using a solera system similar to sherry. One of Europe's oldest wines. Only produced in Alicante. Bodegas Mendoza, Primitivo Quiles and MGM are references.

Wineries to visit

• Bodegas Mendoza (Alfaz del Pi): moscatel and fondillón. Guided tours with tasting.
• Bodegas Enrique Mendoza (Villena): monastrell and cabernet reds. Modern winery with altitude vineyards.
• Bodegas Gutiérrez de la Vega (Parcent): artisan moscatel. Casta Diva is their jewel.
• Primitivo Quiles (Monóvar): one of Alicante's oldest. Aged fondillón, moscatel, red.

The markets: where it all starts

• Mercado Central de Alicante: right in the centre. Fruit, vegetables, fish, meat, olives, cheese, cured meats. Open mornings.
• Santa Pola market: fish of the day, straight from the lonja.
• Dénia market: famous for red prawn and local produce.
• Jávea market: fresh produce + artisan products.

Shopping at the market is not only cheaper than the supermarket for fresh produce — it is a social experience.

Eating out: what to expect

• Menú del día: Spain's great invention. First course + second + dessert + drink + coffee, for €10-15 in a neighbourhood restaurant.
• Tapas: small sharing plates. A caña (draft beer) + tapa costs €2-4. A tapas dinner for two with 4-5 dishes and beers runs €25-35.
• Beach rice restaurant: rice for two (with drinks) costs €30-50. The quintessential Alicante Sunday lunch.
• Michelin star: Alicante has several (BonAmb in Jávea, Monastrell in Alicante, L'Escaleta in Cocentaina). Tasting menu: €80-150/person.

Frequently asked questions

Which dish should I try first?

Arroz a banda. The most Alicantino, the most representative. Order it at a coastal restaurant with a good local reputation (not on the tourist promenade — two streets back is usually where the good ones are). If they serve alioli with the fish and the salmorreta is homemade, you are in the right place.

Can you eat well and cheaply?

Yes. The Costa Blanca is one of Spain's best value-for-money food regions. The menú del día (€10-15), market shopping and abundant local fresh produce keep food costs well below Madrid, Barcelona or major European capitals.

Are there vegetarian or vegan options?

Traditional Alicante cuisine is predominantly Mediterranean (olive oil, vegetables, legumes), making it more vegetarian-friendly than other Spanish regions. Modern restaurants in Alicante city, Jávea and Benidorm offer vegan options. But village cooking remains fundamentally omnivorous.

Is turrón only eaten at Christmas?

Officially yes — production concentrates between September and December. But in Jijona and province shops, artisan turrón is available year-round. Turrón ice cream (Jijona flavour) is one of the most popular summer flavours.

Where do I buy Alicante wine?

At the wineries themselves (many sell direct and offer tours with tasting), specialist wine shops in Alicante city, supermarkets (local wine section) and municipal markets.

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