Salmorreta

## Salmorreta: The Essential Sauce of Alicante Rice Dishes

Salmorreta is a traditional sauce from Alicante, Spain, considered the secret ingredient behind the rich flavor and signature color of Levantine rice dishes and paellas[1][2][3]. Made in advance, it transforms any rice or noodle dish, from seafood paella to fideuà, with its deep, savory notes[4][6].

**Key Ingredients:**
- Dried ñora peppers (a small, sweet Mediterranean pepper)
- Garlic
- Ripe tomatoes
- Extra virgin olive oil
- Fresh parsley (optional)
- Salt and pepper to taste[1][2][5][6]

**How It’s Made:**
1. Hydrate and clean the ñoras, removing stems and seeds.
2. Sauté sliced garlic in olive oil until golden, then add ñora flesh and cook briefly.
3. Add chopped or puréed tomato (and parsley), simmering until thick and fragrant.
4. Blend the mixture until smooth, creating a paste-like sauce[1][2][5][6].

**How to Use Salmorreta:**
Add a spoonful per person to your rice or noodle dish as a flavor base. It’s freezer-friendly, so you can make extra and always have some ready for your next paella[5][6].

Salmorreta is the aromatic heart of Alicante’s cuisine, turning simple ingredients into unforgettable meals.