Crevillent Recipes

Rice and pota paella

Ingredients 8 people:

  • 1 chopped rabbit
  • 1 kilo of rice
  • 1 red pepper
  • 3 ripe tomatoes
  • 1 head of garlic
  • 1 boiled and boneless pota
  • 2 dozen snails
  • 200g of boiled chickpeas
  • 600 g. of rice pump
  • 2’5l. of water or broth
  • salt
  • olive oil
  • saffron


Boil the pota, bone and chop.
In a frying pan Stir fry the garlic and the pepper strips and reserve.
Then fry the rabbit until it is golden and reserve. Fry the tomato well and when it is ready add the rabbit, the snails, the chickpeas and the garlic.
Add the water or cooking broth of the squid, salt and saffron. When it begins to boil, we toss the rice and 5 minutes later the squid and the pepper, once the rice is put in 16 minutes, it will be ready.

Turn off the heat and let stand 5 minutes before serving.


Ingredients 2 people:

  • 3 cloves of garlic
  • 3 tbsp olive oil
  • 1vaso 1/2 water
  • 3 or 4 tbsp flour
  • 2 red or white sausages
  • 1 tsp sweet paprika
  • a few chips pollack
  • Salt


Fry the garlic, pollack and sausage in the oil first. We add the paprika and the water and stir a little.
Add the flour and salt and stir to avoid sticking and thickening, it is important to keep stirring at all times.
We continue stirring for at least 30 min. so that the flour is well roasted, the more we remove, the better it will be. The consistency we want to achieve is similar to that of an omelet.

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