8 traditional dishes from the Valencian Community
The Valencian Community is the cradle of a culinary tradition that has conquered the world. The diversity of flavours its cuisine offers is a faithful reflection of not only of its history, but also a Mediterranean philosophy of life. Each dish brings us to a distinct region allowing us to know a little better this extraordinary land.
The Magnificent 8 of authentic Valencian cooking
1. Valencian paella
From its origins in the Albufera region of the Valencian Community, paella has spread to every corner of Spain and beyond. Along the way, the addition of seafood and other variations have appeared, but most Valencians will adamantly defend only one paella in particular: the one scented of toasted saffron mixed with fresh rosemary together with savoury meats and the earthy flavours of garrofó (lima bean) and green bean.
These locally grown vegetables add a certain and unmistakeable sweetness to the paella, while the rice acquires a honeyed texture without becoming soft. A complete symphony of gastronomic pleasure that turns any meal into a party.
2. Arroz a banda
This dish is typical along Alicante’s coast and was served in days past as humble fare for fishermen. The dish was characterised by cooking the rice in fish stock broth, though today, it is not uncommon to find more select seafood and other types of fish including cuttlefish.
The result is rice that absorbs the intense flavours of the broth, while a creamy alioli adds a garlic fragrance. The fish and seafood, served on another plate, provide marine freshness and a firm yet succulent texture.
3. Fideuà
The sea takes centre stage again with fideuà and its aromatic juices of cuttlefish and prawns mixed together with pasta noodles toasted golden brown in olive oil. The combination of savoury fish and the creamy broth reduction strike the perfect balance.
Originally from the town of Gandía, this dish came about as an alternative to paella. When the rice stocks were depleted, pasta noodles were used instead. Although traditional fideuà calls for prawns and calamari, some variations include Dublin Bay prawns or lobster, giving the dish an even richer taste.
4. Esgarraet
This typical Valencian cold dish also has humble beginnings and is another example of the region’s affinity with the sea. The dish consists of shredding salted cod, rather common in Valencian cuisine, and mixing it with roasted peppers. Some modern versions include boiled egg or garlic for added flavour.
The contrast between the strips of sweet roasted red peppers and the firmness of the salted cod is a true delight for the taste buds. Finally, a splash of high-quality olive oil to highlight the flavours and some fruity yet slightly bitter-tasting black olives.
5. All i pebre
Eel has played an essential role in the typical Valencian diet for centuries, particularly in the Albufera region. Its tender and gelatinous meat is cooked in a robust garlic and paprika broth, which gives off a smoky and rather spicy aroma. The thick sauce becomes the perfect companion for dipping bread.
Although the classic version consists of only garlic, paprika and potatoes, some modern variations include chili peppers to add a touch of spice.
6. Coca de llanda
Throughout most of the Valencian Community, it is traditional to prepare a rectangular tray or llanda of sponge cake toasted on the outside resulting in a slightly crunchy texture.
The delicate sweetness of this sponge cake, with its cinnamon and lemon aroma, melts in the mouth. Whether one adds chocolate, raisins or almonds, it is one of the region’s most typical breakfast meals and snacks.
7. Turrón from Xixona and Alicante
Turrón (or nougat) is one of Alicante’s most emblematic products with a confectionary tradition dating to the Arab period. Naturally, countless variations exist, but the most authentic turrones bear names connected to this region, such as the classic soft turrón from Xixona and the timeless hard turrón from Alicante.
The turrón from Jijona is light and buttery with an intense taste of toasted almond slowly melting in the mouth. By contrast, the hard and crunchy turrón from Alicante releases the scent of the almonds with each bite.
8. Horchata de chufa
Another great Valencian contribution not to be forgotten, especially during summertime in Spain, is the delicious horchata de chufa or tiger nut milk. Originating from the town of Alboraia, almond milk existed centuries before the modern-day proliferation of plant milks. A glass of horchata together with the local sponge cake known as farton is an exquisite combination for anyone with a sweet tooth.
Horchata triumphs for its light, creamy texture and the sweet, slightly earthy taste of the chufa, a tuber that releases all its freshness when hydrated and ground. Served cold, it is an absolute pleasure during the hottest days of summer.
You can also read this article in Spanish here.
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