Alicante on a Plate: El Portal’s Rice with Anchovies and Spinach Recipe Offers a True Mediterranean Delight

Just a short 15-minute walk from El Postiguet beach lies a culinary gem that encapsulates the essence of Alicante. The rice dish with anchovies and spinach, crafted by the acclaimed kitchens of El Portal (on Calle Bilbao) and Teatro Bistrot (in Plaza Ruperto Chapí), is a masterclass in local flavor and Mediterranean heritage. This creation is more than just food — it’s a celebration of the region’s deep-rooted connection to rice, a staple of the Mediterranean Diet, which was recognised by UNESCO as Intangible Cultural Heritage in 2010.

Under the initiative “Alicante, City of Rice”, the city pays tribute to one of its gastronomic pillars by highlighting traditional and innovative rice dishes that tell the story of the land — from sea to mountain. Among these, the anchovy and spinach rice stands out, blending land and sea in a perfectly balanced dish that surprises and delights with every bite.

A Harmonious Duo: Anchovy and Spinach in Perfect Sync

This dish is built around three key preparations — fish broth, salmorreta (a signature Alicante sauce), and the final rice — all requiring patience, precision, and quality ingredients. Here’s how to recreate this mouthwatering recipe for four people.

Ingredients:

For the fish broth:

• 2 ripe tomatoes
• 2 garlic cloves
• 1 ñora pepper
• 16 saffron threads
• 500 g of rockfish (morralla)
• 1.5 litres of mineral water
• 150 g of olive oil
• 150 g of seawater

For the salmorreta:

• 2 garlic cloves
• 2 tomatoes
• 4 ñora peppers
• 100 g of olive oil

For the main dish:

• 320 g of Senia rice (D.O. Valencia certified)
• 16 large anchovies
• 100 g of spinach

Step-by-Step Preparation

The Fish Broth: Slow Cooking for Depth of Flavor

Begin by heating the olive oil in a stockpot. Add finely chopped garlic, the ñora pepper, and quartered tomatoes. Sauté gently for 15 minutes to bring out the sweetness. Next, add the rockfish and cook briefly.

Pour in the saffron threads, mineral water, and seawater. Simmer over low heat for 45 minutes. Once done, let the broth rest, covered, for an hour. Then strain it well to remove any solids and set aside.

The Salmorreta: A Punchy Flavour Base

Roast the tomatoes until nicely charred. Separately, fry the garlic and ñora peppers in olive oil. Once the tomatoes are ready, combine everything and cook on a low flame for another 15 minutes.

Blend the mixture into a smooth purée using a hand blender, then pass it through a fine sieve to remove any remaining skins or seeds. Reserve this sauce for later use with the rice.

The Rice: A Grand Finale

In a wide, shallow pan, add the salmorreta and rice. Sauté briefly to coat the grains, then pour in the hot fish broth. Let everything boil over high heat to help the flavours develop.

Reduce the heat and allow the rice to cook gently. When it’s halfway done, stir in the spinach and spread it evenly. Finally, arrange the cleaned anchovies — free of bones, heads, and guts — on top of the rice in a circular pattern. Let it cook for two more minutes.

Serve immediately and enjoy a dish that embodies the spirit of Alicante — humble ingredients, expert technique, and unforgettable taste.