La Ereta

The caldereta de gamba roja stands as the pinnacle of Dani Frías’s Mediterranean vision at La Ereta. This red shrimp stew is built upon a slow-reduction of crustacean shells, creating a concentrated broth that carries a deep, briny saffron aroma. The shrimp themselves are poached to a state of succulent, snap-fresh perfection, their natural sweetness amplified by the intense umami of the soup. Following this, the arroz a banda showcases the technical mastery of the Alicante rice tradition, featuring a thin layer of grains cooked until the bottom forms a caramelized, crunchy socarrat. The texture is a deliberate play between the tender squid and the firm, flavorful rice. For the meat course, cabrito, or kid goat, is prepared with a modern update to traditional roasting, resulting in a melt-in-the-mouth tenderness and a delicate, milky flavor profile. Each plate is a sophisticated dialogue between the rugged interior of Alicante and the vibrant, salt-sprayed coast.