Typical dish of Alghero
Alghero-style paella
Alghero-style paella appears as a large dish of saffron-golden rice, dotted with mussels, clams, prawns, and sometimes squid freshly caught in the gulf. Its aroma is intensely maritime, enriched with fish broth and notes of garlic, tomato, and parsley. The rice is tender yet well separated, able to absorb the juices of the seafood. It is a convivial dish, often shared at lunch or dinner on tables overlooking the port of Alghero.
Season: Tutto l'anno€18–30
Why it matters
Alghero-style paella reflects the city’s Catalan soul, unique in Sardinia for its language and history. In restaurants of the historic center and along the seafront, it has become one of Alghero’s most recognizable gastronomic symbols, a culinary bridge between Sardinia and Catalonia. It represents the meeting of Iberian tradition and the abundance of the local sea.
Origin story
The presence of paella in Alghero dates back to the city’s Catalan heritage, when it was ruled by the Crown of Aragon from the 14th century. Over time the recipe adapted to local ingredients, favoring seafood caught in the gulf and fish broths typical of Sardinian cuisine. This is how a distinctive version was born, now a stable part of Alghero’s restaurant tradition.
Typical ingredients
risocozzevongolegambericalamaripomodoroaglioprezzemolozafferano
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