When people hear the word “gazpacho,” they often think of the classic Andalusian cold tomato soup. However, in Alicante, Gazpacho Alicantino is a completely different dish—warm, hearty, and bursting with Mediterranean flavors. This traditional dish is a staple in the region’s cuisine, offering a unique blend of rich meats, aromatic herbs, and rustic flatbread. If you’re looking to bring a taste of Alicante to your kitchen, this recipe will guide you step by step.
What Makes Gazpacho Alicantino Special?
Unlike its cold Andalusian counterpart, Gazpacho Alicantino is a warm stew, traditionally prepared with game meats (rabbit, partridge, or chicken) and a distinctive type of flatbread known as torta de gazpacho. It originates from the inland and mountainous areas of Alicante, where shepherds and hunters relied on simple yet nourishing ingredients.
Gazpacho Alicantino Recipe
Ingredients (Serves 4-6 people)
For the stew:
- 1 whole rabbit (or chicken), chopped into pieces
- 200g partridge or additional chicken (optional)
- 1 ripe tomato, finely chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon sweet paprika
- 1 pinch saffron (or turmeric for a substitute)
- 1 teaspoon ground black pepper
- 1 bay leaf
- 4 tablespoons extra virgin olive oil
- 1 liter chicken or game broth
- Salt to taste
For the flatbread (Torta de Gazpacho):
- 300g flour
- 150ml water
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
Step 1: Prepare the Flatbread (Torta de Gazpacho)
- In a bowl, mix the flour, salt, and olive oil.
- Gradually add water and knead until you get a smooth dough.
- Let it rest for 15 minutes, then roll it out into thin, rustic pieces.
- Cook in a dry pan on medium heat for about 2 minutes on each side, until golden.
- Once done, break it into bite-sized pieces and set aside.
Step 2: Cook the Meat & Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the rabbit and partridge/chicken and brown them on all sides.
- Remove the meat and set aside. In the same pot, add the onion, garlic, and red bell pepper.
- Sauté for about 5 minutes until softened, then add the tomato, paprika, and saffron.
- Stir well and cook for another 3 minutes.
Step 3: Simmer the Stew
- Return the browned meat to the pot.
- Pour in the broth, add the bay leaf, and season with salt and black pepper.
- Cover and let it simmer for 30-40 minutes, until the meat is tender.
Step 4: Add the Flatbread
- Once the stew is nearly done, add the broken pieces of torta de gazpacho.
- Stir well and let it cook for another 5-10 minutes, allowing the bread to absorb the rich flavors.
Step 5: Serve and Enjoy!
- Traditionally, Gazpacho Alicantino is served directly in the pot, placed at the center of the table for everyone to share.
- Garnish with a drizzle of extra virgin olive oil and enjoy with a glass of local Alicante wine.
Why You Should Try This Dish
Gazpacho Alicantino is a true taste of Alicante’s inland culinary traditions. It’s rustic, warming, and packed with Mediterranean aromas. Whether you’re looking to explore authentic Spanish flavors or simply want a hearty and unique meal, this recipe is a must-try.
Would you dare to cook an authentic Gazpacho Alicantino at home? Let us know on Facebook how it turns out!
