Arroces to try

ARROZ DEL SENYORET, CASA FILO

One of Alicante’s most popular rice dishes, arroz del senyoret is a seafood rice creation where everything comes peeled and boneless. Translating to ‘gentleman’s rice’, the dish was invented for gentry who didn’t like getting their hands dirty.

Casa Filo cooks its version over an open fire and serves with the restaurant’s legendary, hand-blended alioli. restaurantecasafilo.es

ARROZ CON MAGRO Y VERDURAS, NOU MANOLÍN

Magro y verduras, prepared with acorn-fed pork and vegetables like red pepper, cauliflower and chickpeas, is another favourite among alicantinos. The caldo — a broth of slow-cooked pork ribs, garlic and saffron — is key, and few places do it better than Nou Manolín. grupogastronou.com/ nou-manolin

ARROZ MELOSO DE RAPE Y ALMEJAS, CÉSAR ANCA RESTAURANTE & BARRA

You’ll need a spoon for this one. César Anca’s deliciously creamy monkfish and clam rice takes Alicante’s rice dishes to new gourmet heights. The consistency of the rice — firm yet bursting with seafood flavour — is hard to beat.

While you’re there, don’t miss the grilled liver with candied peach and dark chocolate. grupocesaranca.com

ARROZ CON CONEJO Y CARACOLES, XIRI

You’ll have to travel inland for Alicante’s best arroz con conejo y caracoles (rice with rabbit and snails). Xiri, a family-owned restaurant in Alicante’s wine country, uses herb-eating snails foraged by restaurant staff from the nearby mountains. The snails infuse the rice with wild thyme and rosemary flavours. restaurantexiri.com