Paella. A traditional Valencian dish made with rice, vegetables, meat, and seafood. Paella originates from the Valencia region and is considered one of the national dishes of Spain abroad.
Horchata. A refreshing drink made from tiger nuts soaked in water. Horchata is a typical beverage of Valencia, where tiger nuts are cultivated.
Fartons. A sweet elongated pastry typically dipped in horchata. Fartons were first made in Valencia and are an integral part of local culture.
Agua de Valencia. An alcoholic cocktail made with orange juice, cava, vodka, and gin. This drink was created at Café Madrid in Valencia in 1959.
Buñuelos. Fried dough pieces, often filled with cream, chocolate, or sweet potato puree. Buñuelos are a traditional dessert in Valencia, especially during the Las Fallas celebrations.
Turrón. A nougat confection made from almonds, eggs, and honey, often associated with the Christmas season. Although turrón originates from Jijona in the province of Alicante, it is very popular in Valencia as well.
Fideuà. A dish similar to paella, but instead of rice, it uses thin noodles called fideos. Fideuà comes from the Valencian Community and is a favorite among local fishermen.
Arròs a banda. A rice dish cooked with fish broth and often served with alioli (garlic mayonnaise). This dish is also typical of the Valencian Community.
Esgarraet. A salad made from roasted peppers, dried cod, and olive oil. Esgarraet is a traditional Valencian appetizer or tapa.
Orxata de xufla. Another version of horchata, this time made from fresh tiger nuts instead of soaked and dried ones. This version of horchata is typical for the Valencia region.
🇪🇸 Tip: After a great Spanish meal, head out for a wine tasting and vineyard tour near Alicante or Valencia. It is worth it! 🍷
Authentic Valencian paella offered at the central market in Valencia.
Enjoy your food in Valencia!
🇪🇸 Tip: If you are traveling to Madrid, I recommend a tour of the Real Madrid stadium for football fans (I enjoyed it even though I prefer hockey 😉). A visit to the Prado Museum or the Royal Palace is also excellent. Be sure to buy tickets in advance to avoid waiting in line.
Spanish cuisine is inherently linked to rice, and paella is a clear example of this. Originally a humble dish of Valencian farmers, it has evolved into a Spanish gastronomic treasure. Special varieties of rice are essential for its preparation, as well as a clever cooking technique where the rice is mixed with broth but then left unstirred to form a socarrat, a crispy layer at the bottom of the pan. This is a hallmark of true paella. However, Spanish cuisine also offers other rice dishes; try arroz negro, arroz a banda, arroz al horno, or arroz con costra.
Callosa d'en Sarrià, a picturesque town between Alicante and Valencia, has gained fame as a major center for the cultivation of Japanese loquat, known as "nisperos." The fruit is distinguished by its sweet, delicate flavor reminiscent of a blend of peach, apricot, and plum. The designation Nispero de Callosa, a protected geographical indication for fruits from this area, signifies top-notch quality.
Coca is a traditional Valencian pastry that boasts various shapes, sizes, and fillings. The base consists of a flat dough, onto which different ingredients are added before baking, according to regional customs, ranging from tuna and vegetables to cheese and meat. Due to this variability, there are many types of coca that visually differ. During my stay in Alicante, I tasted several variants, of which the most interesting to me were coca filled with tuna and coca filled with vegetables.
