Cuisine of Eastern Spain

The Spanish region of Valencia produces rice of exceptional quality, and a world-famous dish: paella. However, its produce and traditional recipes are much more varied, and include its renowned citrus fruits, stews, "horchata" (tiger nut milk), and "turrón" (nougat).

The white cereal known as rice was introduced by the Arabs in the 8th century, and is the region's star product. It grows recognized varieties—such as Senia (which includes Senia, Bahia, Gleva, J. Sendra, and Montsianell), Bomba, and Albufera—that are protected by the "Valencian Rice" Designation of Origin.

Vegetables also play an important role, since the region's vegetable gardens are some of the most highly prized in Spain. That is not to mention its fruits, especially citrus fruits, which also carry stamps certifying their quality. Valencian oranges and lemons, medlars from Callosa d'en Sarrià, Spanish persimons from Ribera del Xúquer, and Benicarló artichokes are just some of the region's products that have a Protected Designation of Origin.

As for meat, game has a special importance in the Valencian cookbook, while there are plenty of fish that are characteristic of the region's seas: palaya (a local flatfish), conger eels, hake, monkfish, and "aladroc" (anchovies). These are prepared in a variety of ways, such as fried, in "suquets" (seafood stews), or with orange sauce.

Different varieties of fish, such as sardines, "mojama" (air-dried tuna), as well as tuna trunk and belly, can also be found preserved in salt ("salazón," as it is called in Spanish). Shrimp from Dénia, sea urchins from the coast of Alicante, and langoustine from Vinaròs are other seafood products that are especially valued for their quality.

Based on that, each region has its own "paella," resulting in dozens of versions of the rice-based dish, which are largely determined by the kind of pan in which they are cooked.

If it is made in a pot or pan, it will be smoother; those cooked in the oven will be drier; and those made in a paella pan (the utensil that gives the famous dish its name) will be round and shallow. Rice "con costra" (with an egg crust), "a banda" (with fish), "perdiú" (with a head of garlic), "rossejat" (browned), and "senyoret" (with everything peeled or shelled) are just some of the rice recipes that Eastern Spain offers.

And, despite being highly purist, nougat production in the area has been enriched by other ingredients, such as chocolate, leading to an endless variety of nougats.

"Arnadí," a cake made with pumpkin and sweet potato, is typical of "Semana Santa," or Holy Week, and is another of the region's most characteristic sweets.

Other examples are "orelletes" (sweet pastries) and "horchata," a milk made from Valencian tiger nuts. The drink, which is also certified for its quality, is enjoyed with "fartons," the light and fluffy buns typical of the town of Alboraya.

After many years of experience in France, this chef from Villena (Alicante) revolutionized desserts on his return to his native region.

From there, he has positioned himself as one of the great pioneers in tantalizing creative cuisine, reaping numerous awards both nationally and internationally. So, it comes as no surprise that he was chosen to design the wedding cake for the royal wedding between Felipe and Letizia, the current King and Queen of Spain.

Quique Dacosta is a well-known local chef who was born in Extremadura but chose to move east. He has crossed borders while remaining faithful to his territory, capturing the landscapes that surround him in his creations and revolutionizing rice by using it in other forms. An example is his "arroz socarrat" or scorched rice. Served in a paella pan, it is turned over onto the plate in front of the diner, who is then invited to eat it with their hands.

Valencian chef Ricard Camarena has made various rice dishes throughout his culinary career, including one with "vaca vieja" (older cow), and a creamy rice with squid and kale. Kiko Moya, on the other hand, serves his "arroz al cuadrado" (square rice) in individual iron and wood trays.

Then there is Susi Díaz's crusty rice soufflé, and Begoña Rodrigo's rice with marine plankton—other creative reinventions that some of the most renowned local chefs have used to create a forward-looking signature cuisine, without losing sight of tradition.

But this is not the only "arroz" dish made in Murcia: they can also be made with lean meat and ribs, or with rabbit and snails. The famous "arroz caldero" is made in a cauldron-style pan and is the region's best seafood dish. Murcia's coastal location provides fish such as mullet, sea bream, and sea bass that are usually served baked in salt or split lengthways and grilled.

The region's version of stew is called "olla gitana" (gypsy pot) and is made with legumes and vegetables. This dish forms part of its collection of popular recipes, together with others like "michirones" (beans with chorizo), "zarangollo" (scrambled egg with zucchini and onion), "pastel de cierva" (pie with a sweet pastry crust and a savory chicken filling), "caldo con pelotas" (turkey stew with meatballs), and lamb cutlets with "ajo cabañil" (a dressing also used in other dishes, such as potatoes, made with garlic, vinegar, and bay leaves).