Valencian cuisine Totally Explained

Everything about Valencian Cuisine totally explained

Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. It can be regarded as part of both Catalan cuisine in that it shares almost all its dishes with Catalonia and the Balearic Islands, and more generally as part of Spanish cuisine. It's basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits.

Main dishes

Paella
Arròs negre (paella with squid ink)
Fideuà (noodles)
Arròs amb crosta (rice, meat, covered with egg)
Arròs a banda (rice, fish, and sweet potato)
Embotits (Cured sausages)
Bollit (Vegetable stew)
Suquet de peix (eel, potatoes, garlic and fish stew)
Esgarrat (Roasted vegetables with salted cod)
Espencat (Roasted vegetables)

Sauces

Allioli (a garlic sauce)

Mullador or "Samfaina" (Catalonia) or "Tumbet" (Mallorca) (Ratatouille)

Sweets, apératifs, desserts and drinks

Pa amb tomàquet (Bread smeared with tomato)

Pestinyos

Arnadí

Coca (pastry) (a kind of pizza or pie, both sweet and savoury)

Coques de dacsa (similar de to Mexican tortillas, and topped with all kinds of titbits).

Arròs i tallaetes

Fartons (pastry fingers)

Orxata (a drink made of tiger-nuts)

Torró (a kind of nougat)

Figues albardaes (kind of fig fritter that are traditional in falles)

Bunyols (sugar-coated dough-balls, often with pumpkin)

Wines and Liquors

Valencian wines are also well-regarded, particularly those from Utiel-Requena, Alicante, and the city of Valencia. In county Costera, (capital Xàtiva), champagne is made under the cava denomination. Meanwhile, muscat (known as "moscatell") is produce in the Marina Alta (near Denia).

Further Information

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