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The
Land of Valencia has a rich culinary
Lineup based on fresh produce from
the Local market gardens, the sea
and the rugged hinterland |
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LAND OF VALENCIA KEEPS ITS AGE-OLD
CRAFT AND CULINARY TRADITIONS ALIVE |
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The
Land of Valencia keeps its rich, age-old
craft tradition alive, handed down
from father to son. in local shops
and specialized stores you can find
folk art objects of exceptional beauty.
The towns
of Paterna, Manises, Biar, Agost,
Alcora and Onda are the birthplaces
of ceramic wares, each with their
own distinctive style. Gata de Gorgos,
Vallada and Moixent produce original
articles made from wicker, esparto
grass, palm leaves and cane. L'Olleria
is famous for cut glassware and
crystal, Elx for its original palm-leaf
creations, and the towns of Morella,
Monóvar, Novelda and Guadalest
for their artistic textiles. In
Jarafuel and Segorbe you can buy
fine, handmade walking sticks, and
for hot summer days, why not use
an authentic handmade fan from Valencia
or Aldaia
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| The
Land of Valencia has gained a deserved
place in the annals of cookery thanks
to its world-famous paella, the queen
of regional cuisine. But the culinary
delights certainly do not end here.
Apart from this traditional dish combining
products from the Land and the sea,
each town and village has its own
variation on the rice theme. In fact,
there are thousands of ways to prepare
local rice: arròs negre (with
squid), caldoso (stewed), al horno
(oven-baked), a (a marinera (fisherman's
style), con costra (with omelette
topping), rossejat (with chick peas),
etc. |
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Then
come the fresh vegetables from the
local gardens, the huertas, and
fresh fish and shellfish, plus game,
'free range' poultry, all used as
ingredients for old recipes which
have stood the test of time. Restaurants
offer dishes such as fideuà,
gazpochos, sausages, all I pebre,
cruet de peix, dried fish roe, etc.
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| Fresh
oranges, table grapes from Vinalopó,
medlars from Callosa d'En Sarrià
or cherries from the Alicante mountain
orchards are good for dessert. Or
perhaps some turrón, arnadí,
ice-cream or horchata from Alboraya.
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To
accompany fine meals, nothing better
than some red and young rosé
wines from Utiel-Requena, or 'cava'
or sparkling wine, a sweet Fondillón
from Alicante, or crisp white wines
from the Alto Turia, plus tine traditional
Alicante liqueurs known as herbero
and café-licor. These wines
all have their 'denominación
de origin': Alicante, Utiel-Requena
and Valencia. |
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| Rice
can be prepared in an infinity of
ways. Here are two possible recipes,
one is the original paella, the
other a fisherman's rice,
Paella
400 gr rabbit, 400 gr chicken, 250
gr green beans, 150 gr haricot bean
seeds, 150 gr broad beans, 1 ripe
tomato, 500 gr rice, 8 tablespoons
olive oil, a pinch of ground red
sweet pepper, saffron and salt,
2.5 litres water approx.
Preparation:
In a paella pan for four, heat the
oil and when hot stir in the diced
meat, braise well and add the green
beans, the broad beans and the haricot
beans, continue cooking for about
eight minutes and stir in the grated
tomato, Stir a little and add the
rice, ground pepper, saffron and
water, when it starts to boil, season
with salt. Serves 4,
Arroz
a banda (rice in fish stock)
500 gr rice, 1 large onion, I ripe
tomato, 4 garlic cloves, 8 tablespoons
olive oil, saffron and salt, 1.5
litres fish stock,
To
make fish stock: 1,8 L water, fresh
rock fish, onion, laurel leaf, potatoes
and ripe tomato,
Preparation: In a paella
pan for four, heat the oil and fry
the chopped onion, the sliced garlic
cloves and grated tomato, Add the
rice together with the saffron and
then pour in the stock, When it
starts to boil, season |
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