Alicante gastronomy and dishes are distinguished by a rich variety of traditional stews that reflect the region’s history and cultural diversity. On your next trip to Alicante you should try to try some of the more notable dishes. There is a variety of stews (guisos), hotpots (potajes), casseroles (pucheros), olletas, and broths (cocidos) are fundamental to the local cuisine, crafted with simple yet flavorful ingredients. For desert try a local Turrón. I try to gather international and Spanish friends in Villa Balea and we cook together.
Traditional Stews and Hotpots
Alicante’s stews and hotpots typically combine meats, legumes, potatoes, and aromatic herbs, resulting in comforting and nutritious dishes. A notable example is the arroz de los tres puñaos, originating from the Vega Baja del Segura area. Vega Baja del Segura is the area south of Alicante where I would usually go.
This rice dish, traditionally prepared during Lent. It is named for the three “handfuls” of legumes it includes: lentils, white beans, and chickpeas. It’s a vegetarian recipe that blends garden produce with rice, embodying the essence of Alicante’s culinary tradition.
Olleta Alicantina
The olleta alicantina is another emblematic stew of the province. While there are various versions, the base of the dish typically includes lentils, rice, beans, chorizo, bacon or pancetta, pork ribs, and different vegetables, often stalks from artichoke plants. These ingredients are slowly cooked together, allowing the flavors to meld into a hearty and traditional dish.
Cultural Influences in Lenten Hotpots
The Sephardic influence in Alicante’s cuisine is evident in dishes like the Lenten hotpots (potajes de Cuaresma). These stews, are today prepared during Holy Week, reflect the adaptation of Jewish communities to Christian traditions following their conversion. One example is the chickpea and salt cod stew (potaje de garbanzos con bacalao). It combines legumes with desalted fish and spinach, seasoned with spices reminiscent of Sephardic heritage.
Alicante gastronomy and dishes, Additional Notable Dishes
- Gazpacho Manchego: Although originating from La Mancha, this stew has been adopted in some areas of Alicante. You cook it with game meat and unleavened flatbreads, resulting in a robust and flavorful dish.
- Pisto: A sauté of various vegetables, prominently featuring eggplant, slowly cooked until achieving a harmonious and flavorful blend.
- Camarrojas: Wild chicory with a bitter taste. You can eat it fried with tomato and sardines. Another way to prepare is to boil and sauté the chicory with garlic and cured fish oil, offering a unique contrast of flavors.
These traditional dishes not only satisfy the palate but also tell stories of the land and its people, reflecting the cultural richness and culinary heritage of Alicante. Enjoy the local food with delicious Alicante Wines.
Find a restaurant
Your best choice of restaurant is to find a Spanish local restaurant that will serve seasonal dishes. Good places are restaurants where workers would go to have lunch or in the areas around Alicante city and Elche.