‘Alicante cuisine epitomises the Mediterranean’: a gastronomic journey in south-east Spain

The Alicante region is renowned for its rice and seafood dishes. Less well known is that its restaurant scene has a wealth of talented female chefs, a rarity in Spain

I’m on a quest in buzzy, beachy Alicante on the Costa Blanca to investigate the rice dishes the Valencian province is famed for, as well as explore the vast palm grove of nearby Elche. I start with a pilgrimage to a restaurant featured in my book on tapas, Andaluz, a mere 25 years ago. Mesón de Labradores in the pedestrianised old town is now engulfed by Italian eateries (so more pizza and pasta than paella) but it remains a comforting outpost of tradition and honest food.

Here I catch up with Timothy Denny, a British chef who relocated to Spain, gained an alicantina girlfriend and became a master of dishes from the region. Over a fideuá de mariscos (seafood noodles, €20), we chew over local gastronomy. “For me, Alicante epitomises the Mediterranean – for rice, seafood and artichokes,” he says. “But there are curiosities, too, like pavo borracho.” Tim explains that so-called “drunken turkeys” are cooked in vast amounts of cognac plus a shot of red wine and eventually emerge as a hefty stew, perfect in winter.