Today, we are going to talk about Valencian cuisine, perhaps overshadowed by the famous Paella, we will discover unique flavors and aromas from the Mediterranean region of Valencia, where gastronomy offers great diversity. Get ready to delight your senses with a selection of typical dishes that represent the essence of Valencian cuisine.
Paella Valenciana
Valencian Paella is the most iconic and recognizable dish worldwide. This delicious preparation is made using rice, chicken, rabbit, green beans, “garrofón” (a variety of large and tender bean), tomato, olive oil, and saffron. The paella is slowly cooked in a “paellera,” allowing the flavors to blend and the golden layer of rice to form on the bottom, known as “socarrat.” The result is a dish with intense flavors and an exceptional texture.
Fideuà
Fideuà is a dish similar to paella, but instead of using rice, it is made with thin pasta noodles. It is cooked with seafood, fish, and a tomato and spice sauce, which gives it a rich and sophisticated flavor. Fideuà is traditionally served with “alioli,” a sauce made of garlic and olive oil, enhancing the seafood flavors even more.
All i Pebre
This Valencian dish is a traditional stew made with eels from the region. It is cooked with potatoes, tender garlic, and a “ñora” (a type of dried pepper) and fish broth sauce. The result is a thick and flavorful stew that perfectly combines the eel’s taste with the spices and vegetables. It is usually served hot, accompanied by slices of crispy bread.
Arròs amb Fesols i Naps
Arròs amb Fesols i Naps is a hearty rice dish with beans and turnips. It is cooked with pork meat, such as ribs or blood sausage, which brings a strong flavor to the rice. This dish is typically served with a spoon and is characterized by its abundance and comforting nature. It is ideal for cold days, as the smooth texture and meaty flavors blend exquisitely with the vegetable ingredients.
Espencat
Espencat is a traditional Valencian salad made with roasted vegetables like red peppers and eggplants. After roasting, they are seasoned with olive oil and garlic, giving them an irresistible taste. This salad is fresh and colorful, perfect as an appetizer or as a side dish for grilled meats or fish.
Suquet de Peix Suquet de Peix is a fish and seafood stew with potatoes, tomatoes, garlic, paprika, and parsley. This dish, typical of the Valencian coastal fishermen, is characterized by its intense flavor and the combination of textures from the different types of fish and seafood used.
Vegetable Coca
Vegetable Coca is a kind of thin bread dough covered with various vegetables such as peppers, tomatoes, onions, and olives. It is baked until the dough is crispy and the vegetables are tender. This coca is versatile, as it can be adapted with different combinations of vegetables depending on the season. It is a perfect option to share at a gathering or as part of a light lunch.
Pumpkin Bunyols
Pumpkin Bunyols are traditional Valencian fritters made with pumpkin, flour, sugar, and yeast. They are fried until golden and served sprinkled with sugar. These fritters are very popular during Valencian festivals, such as Las Fallas, and are irresistible as both dessert or a sweet treat to enjoy at any time.
Horchata with Fartons
Horchata is a refreshing beverage characteristic of the Valencian region. It is made from chufa (tiger nut), water, and sugar. Chufas are small, round tubers grown in the area, and they are used to obtain “chufa milk,” which forms the base of horchata. This drink is served cold and can be enjoyed on its own or accompanied by fartons, elongated and fluffy buns that are dipped into the horchata to savor them together.
Llanda´s Coca
Llanda´s Coca is a sponge cake made with eggs, sugar, flour, olive oil, and lemon zest. It is baked in a rectangular tinplate mold called “llanda,” which gives it its characteristic shape. This sponge cake is very popular as a dessert or snack and can be enjoyed on its own or with a cup of hot chocolate.
Jijona nougat
Jijona nougat is a typical Christmas sweet made from ground almonds, honey, sugar, and egg whites. This turrón is soft and has an intense almond flavor. It comes in tablet form and is a traditional gift during the Christmas holidays in Spain. Turrón de Jijona is highly appreciated for its smooth texture and delicious taste.
Pericana
Pericana is a traditional dish from the Levante region. It is made with shredded codfish, red peppers, “ñora,” garlic, and olive oil. These ingredients are blended until they form a homogeneous paste, which is served cold. Pericana is generally accompanied by toasted bread, and its taste is flavorful and slightly spicy. It is a perfect choice for those who love codfish and Mediterranean flavors.
Figatells
Figatells are Valencian meatballs made with minced pork liver, pine nuts, raisins, and spices. They are usually grilled or fried until golden and served as a tapa. These meatballs have a unique flavor and a smooth texture, complementing the other ingredients perfectly.
Each of these typical dishes from Valencian cuisine reflects the rich culinary tradition of the region and the diversity of flavors that characterize it. Valencian cuisine is a true delight that combines fresh, local ingredients with traditional cooking techniques, creating dishes of all kinds. Enjoy these gastronomic wonders!
