More than just paella; choosing the best Spanish rice dishes

 Think of Spanish cuisine, and the first dish that springs to mind is….paella. And this part of Spain – the Comunidad Valenciana – is where you’ll find the real thing.

The raw material comes from the rice fields around Valencia. And of course, the fishing fleet here in our town – Villajoyosa – supplies another key ingredient: great seafood.

You’ll often see paella called arroz (simply ‘rice’) on local menus. That’s because there’s actually a whole range of rice dishes to choose from, not just paella. 

Rice dishes tick three boxes: they’re delicious, they’re very filling and also great value, especially if they come as part of a menu del dia (menu of the day). 

Rice dishes
Paella de Mariscos, made with cigalas (langoustines) and gambas (prawns)
Rice dishes
Arroz abanda, a typical rice dish of the area. Cooked in fish stock and garnished with pieces of tuna and seafood
Rice dishes
Arroz negra (black rice) is cooked in squid ink, which gives it the black colour and a distinctive taste

Try arroz abanda: a typical dish of the area. The rice is cooked using fish stock, with added pieces of squid (calamar), cuttlefish (sepia) and maybe tuna (atún). You sometimes see it called arroz del senyoret. The traditional yellow colour comes from saffron added to the rice; most of the saffron comes from La Mancha in central Spain.

The minimum order for any rice dish is usually two people, as the rice is prepared in a large round metal pan called a paellera, which ensures the rice is cooked evenly. Some restaurants will do portions for one person, but by no means all.

In the best places, the hot paellera should be brought to the table so you can see the dish is freshly made. Tip: ask the waiter to leave it in the middle and dig in. That way, you get to pinch the socarrat; the crusty, slightly burned bit at the centre of the pan that you get when the rice is cooked just right. Delicious!

Paella chefs use a short grain rice (usually bomba) which soaks up all the flavour from the fish stock, but doesn’t fall apart as it cooks. Arroz aficionados might tell you that calasparra rice from Murcia, the next province along from Alicante, is the best. But who’s arguing?

To make it even tastier, your arroz is usually served with ali oli, a garlic mayonnaise, and wedges of lemon.

A quick guide to the different kinds of paella

paella marinera or paella de marisco will contain plenty of seafood, a valenciana will also contain chicken.

A paella mixta (the clue is in the name) will have a mixture of fish, seafood, chicken and maybe peppers or beans. Definitely not chorizo (spicy sausage) though; Brit celebrity chef Jamie Oliver almost caused an international incident when his recipe included it. Proper paella fans were horrified!

You’ll sometimes see a paella negra with black rice, coloured with squid ink. The traditional paella vilera (paella from here in La Vila Joiosa) features rabbit (conejo), chick peas (garbanzos) and may even include snails (caracoles).

ARROZ CALDOSO
Arroz caldoso is served in a kind of soup or stock, unlike the conventional paella, where the rice has absorbed all the stock.
ARROZ AL HORNO DE LENA
Rice cooked in a wood oven (arroz al horno de leña). Prepared in an earthenware bowl, it’s a typical country rice dish. No fish or seafood involved.

Travel a few kilometres inland to sample arroz al horno de leña (rice cooked in a wood oven). Prepared in an earthenware bowl, rather than the traditional metal paellera, it contains potatoes, morcilla (black pudding), a whole bulb of garlic, tomatoes, chicken, pork and chick peas and probably anything else that takes the cook’s fancy on the day. Not a fish nor a gamba in sight. The one above came from Restaurante Xiri in Monóvar, a few kilometres inland from Alicante.

Vegetarians can request an arroz/paella de verduras (vegetables) in most places, although be warned; the rice itself may have been cooked in fish stock (caldo de pescado). If in doubt, ask your waiter.

Different paella styles

The classic paella is sometimes called un arroz seco (literally, “a dry rice”) because the rice has absorbed all the fish stock.

Then there’s arroz caldoso, best translated as rice served in a kind of soup or stock (above). There’s also arroz meloso, which is creamier.

Arroz meloso
It’s paella, but not as you know it. Arroz meloso, a creamy rice dish, is well worth a try
Paellera
The best kind of arroz dish…all eaten, even down to the slightly burnt bit in the middle (which tastes delicious).

Take a look at this website called Wikipaella, run by a group of Valencian paella fans. There is an interactive map (link here) where you can search for a recommended paella restaurant near you, or even for the style of arroz you prefer.

Wikipaella will point you towards the good stuff. But there’s also plenty of deeply average paella around, especially in tourist hotspots. Here are a few golden rules that might help you to avoid it  (preferably before it hits your plate).

  • The rice looks wet and shiny. Why? Because it hasn’t absorbed all the stock. The chef is in too much of a hurry, or…more likely…doesn’t know what he/she is doing.
  • It’s too yellow. The odds are that genuine saffron hasn’t been used. Probably cheap food colouring instead. 
  • You never get to see the paellera, the paella pan. This probably means that they cook the rice in a big batch out the back, and simply scoop it onto your plate.
  • There’s pizza on the same menu! Avoid!

Where to eat rice in Villajoyosa

Most restaurants in Villajoyosa (La Vila for short) feature rice dishes. But these are our favourites:

  • Near the port: El Hogar del Pescador: pricey, but one of the best in town, served in a great location overlooking the marina
  • Ca Marta pretty good, not so expensive 
  • Club Nàutic order the rice dish on the menu del dia and get a great view from the terrace thrown in
  • On the seafront in the old town: La Marina and El Madrid (good menus del dia, great value for money).
  • In the town centre, Tres14 on Calle Colón near the tourist office. Their cooking style is ‘cuina de barco’ (shipboard cooking), trying to recreate the way arroz would have been cooked at sea back in the day. The ship’s cook would have taken a sack of rice on board and cooked it with whatever fish or seafood the crew caught on the day.
    Arroz de bacoreta
    Arroz con bacoreta (tunny), sepia (cuttlefish) and habitas (green beans) from Tres 14. The pan is deeper here than the traditional paellera

    Tres 14 cook and serve their rice in deeper pans than the traditional shallow paelleras, designed so the stock wouldn’t spill over the sides in the galley of a fishing boat bobbing up and down in a rough sea.

  • Casa Modesto on the beach at Cala de Finestrat (the next town up the coast from La Vila towards Benidorm) 

© Guy Pelham 2017

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