DishAlicanteCastallael Pinós
Alicante gazpachos (gaspatxos)
Alicante gazpachos are a hot stew of rabbit and chicken thickened with torta crumbs, served on unleavened torta with honey on the uncovered edges.
Total time: 120 min
Recipes
Valencian recipes from an Aspe kitchen
This collection brings together Valencian recipes from the traditional kitchen, written to be cooked at home and not just read. Each one has its own portion calculator, so you can match the quantities to the number of people at your table, and a shopping list you can download as CSV or PDF. Every recipe cites its source, because these are dishes from the tradition and we want it to be clear where they come from. Today you will find the rice dishes, fiesta dishes and recipes from the local area, such as the olleta de músic or the cocido with pelotas, fish and salt-cured dishes, such as the suquet de peix or the esgarraet, cocas and sweets, such as the coca de llanda or the fartons, and the basic preparations: allioli, sofrito and fumet. Every recipe belongs to a period, and our history of Valencian cuisine tells you which. If you would rather we did the cooking, take a look at our paella catering and live cooking.
The latest recipes include: camarrojas greens with sardines, salt cod meatballs, rice with pork and vegetables and figatells. For something savoury on a dough base, there is the tomato and pepper coca.
And if you have a sweet tooth, the Valencian desserts section has the Vega Baja almojábanas, the coca Cristina, the panquemado, the All Saints fogassa and the arnadí, alongside the mona, the fartons and the pumpkin fritters.
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Dish
DishBenimantellla Marina BaixaTollosel Comtat
Blat picat (olleta de blat)
Blat picat is a hearty olleta made with cracked wheat, beans, pork and vegetables instead of rice: soak the night before, then cook long and slow.
Total time: 900 min
Dishl'Alcoiàel Comtat
Borreta from Alcoy
Borreta from Alcoy for 4: soaked salt cod, cracked potato, spinach and ñora peppers in a thick stew, with an egg set at the end and served straight away.
Total time: 1480 min
Dishel Baix Segura
Camarrojas greens with sardines
Camarrojas and chard boiled, then sautéed with tomato and green garlic in the oil used to fry salted sardines: a Vega Baja greens dish for 4 people.
Total time: 30 min
DishValencia
Eel all i pebre
Eel all i pebre for 6: fried, crushed garlic, potato cooked with paprika and the eel in pieces at the end, in a bound sauce for dipping bread.
Total time: 50 min
Dishel Vinalopó MitjàElda
Elda rellenos
Elda rellenos are large balls of lean pork, sausage, stale bread and egg that are simmered for an hour in the broth of the cocido stew.
Total time: 60 min
DishValencian Community
Esgarraet
Esgarraet for 4: red peppers roasted in the oven, peeled and torn by hand, with flaked salt cod and sliced garlic, left to rest in the fridge.
Total time: 260 min
DishValencian Community
Figatells
Figatells or fardeles for 4: balls of pork liver, lean pork and belly with pine nuts and aniseed, wrapped in mantellina and browned on a griddle.
Total time: 15 min
Dishel Baix Maestrat
Suquet de peix
Suquet de peix from Vinaròs: firm-fleshed fish salted overnight, a sofrito of onion and grated tomato, and a picada of almond, garlic and bread.
Total time: 10 min
Dishel Baix SeguraTorreviejaCrevillent
Cocido con pelotas
Winter stew from the Vega Baja: meat in cold water, soaked chickpeas, one potato and one or two pelotas per person, and the broth with a squeeze of lemon.
Total time: 1560 min
Dishel Baix Segura
Olla gitana or olla viuda from the Vega Baja
An autumn and winter stew from the Vega Baja: chickpeas, seasonal vegetables, a flour sofrito, pork fat and onion black pudding. Once made meat-free.
Total time: 90 min
DishAlcoi
Olleta de músic
Olleta de músic is Alcoy’s bean pot: Villena beans, pencas, turnip, pork ribs, offal and onion black pudding, cooked slowly, with no rice and no pumpkin.
Total time: 810 min
Dishl'Alcoiàel Comtat
Pericana
Pericana for 2: roasted dried red pepper, roasted flaked salt cod and toasted garlic, dressed with oil and paprika. As a starter.
Total time: 15 min
Dishel Baix Segura
Salt cod meatballs
Salt cod meatballs with bread, egg and pine nuts in a creamy stew of artichokes, potato and peas, with desalted cod and tender broad beans. Serves 4.
Total time: 1515 min
DishValencia
Titaina
Titaina for 4: tomato and peppers cooked slowly with pine nuts and tuna, which is browned separately and returned at the end. Served cold, lukewarm or hot.
Total time: 560 min
Dish
Valencian puchero (putxero)
A pot of chickpeas, veal, ham and chorizo with pilota and blanquet at the end: a noodle soup is served and, separately, the platter of meats. For six.
Total time: 165 min
Sweet
SweetValencian Community
All Saints fogassa
All Saints fogassa for 12: sweet potato and aniseed dough proved until doubled, nuts and raisins on top and a 180 °C oven; the proving has no set time.
Total time: 85 min
SweetValencian Community
Arnadí pumpkin dessert
Arnadí pumpkin dessert for 6 moulds: pumpkin roasted, then drained overnight, cooked with sugar, almonds and egg yolks, then baked at 180 °C and 150 °C.
Total time: 185 min
SweetValencia
Coca Cristina
Coca Cristina for 6: meringue, ground almonds, flour and milk on wafers of about 15 cm, baked at 180 °C until lightly golden.
Total time: 40 min
SweetValencia
Fartons
Fartons, 10 pieces: strong flour dough with egg and oil, long rolls that double as they prove, baked and brushed with a hot glaze.
Total time: 227 min
SweetValencian Community
Coca de llanda
Coca de llanda, the Valencian tray-baked sponge: eggs and sugar beaten, milk, flour, gaseosa and oil, sugar on top and 35 minutes at 180 °C.
Total time: 65 min
SweetValencian CommunityAlacant
Mona de Pascua
Mona de Pascua for about 8 people: overnight starter, dough with orange blossom water and orange, a dyed egg in each, strips in a cross and a 180 °C oven.
Total time: 25 min
SweetValencian Community
Panquemado sweet bread
Panquemado for 4: yeast-risen sweet bread with citrus zest, two provings until doubled, glazed with egg and sugar, baked at 200 °C for about 25 minutes.
Total time: 315 min
Sweetel Baix Segura
Pumpkin fritters (bunyols de carabassa)
Pumpkin fritters for about 12: roasted pumpkin, strong flour and fresh yeast, 30 minutes’ rest, fried with a hole in the middle and sugar on top.
Total time: 90 min
SweetCastellónValenciaAlicantela Vall d’Uixó
Sweet potato pastissets (pastissets de moniato)
Half-moon sweet potato pastries: a dough of spirit, oil and flour, a lime and cinnamon filling made the day before, baked until golden at the edges.
Total time: 765 min
Sweetel Baix Segura
Vega Baja almojábanas
Vega Baja almojábanas: dough scalded with water, oil and flour, eggs kneaded by hand, oven and an orange blossom honey bath. Convega recipe, 15 pieces.
Total time: 35 min
Basics
Basics
Mortar allioli
Traditional allioli is made in a mortar with just garlic, olive oil and salt. No egg, plenty of patience: the classic partner for arroz a banda and fideuà.
Total time: 20 min
Basics
Fish fumet
Homemade fumet is cold water, fish bones and a few vegetables, cooked gently, skimmed and strained. It is the liquid base of seafood rice dishes.
Total time: 35 min
BasicsValencian CommunityCastellónel Baix Segura
Pilotes de Nadal (Christmas meatballs)
Pork, bread, spearmint, cinnamon and pine nut meatballs, dipped in egg white and frozen, that end up in the cocido, a noodle soup or a brothy rice.
Total time: 25 min
Basics
Sofrito for Valencian paella
The sofrito for Valencian paella is made in the paella pan itself: browned meat, tomato cooked slowly and the paprika last, taking care it doesn’t burn.
Total time: 8 min
Rice
RiceAlicante
Arroz a banda
Arroz a banda for 4: ñora and baby cuttlefish sofrito, double the fish stock to rice, dry in the paella pan, fish served apart with potato and allioli.
Total time: 24 min
RiceElxOrihuelaPegoTorreviejael Baix Segura
Arroz con costra (crusted rice)
Arroz con costra: a rabbit and sausage rice cooked for 8 minutes in the earthenware pot and finished with beaten egg in the oven or under a costrera.
Total time: 46 min
Ricela SaforValencian Community
Arròs amb fesols i naps (rice with beans and turnips)
Arròs amb fesols i naps is a Valencian pot rice: pork, white beans, pencas and turnip cooked slowly, and the rice added at the end, without overdoing it.
Total time: 796 min
RiceAlicante
Arroz del senyoret (peeled seafood rice)
Arroz del senyoret for 4: cuttlefish, peeled king prawns and monkfish in a reddish sofrito, twice as much fish stock as rice, all ready to eat with a spoon.
Total time: 50 min
RiceTorrentl'Horta Sud
Sant Blai rossejat rice, Torrent style
A casserole rice baked in the oven with pork ribs, chickpeas and meatballs, the Sant Blai dish in Torrent. It isn’t the seafood rossejat, made with fish stock.
Total time: 65 min
RiceValencian Communityla Costera
Valencian baked rice
Baked rice, or arròs al forn, is a dry earthenware-dish rice with pork ribs, black pudding, chickpeas and potato, finished in the oven until golden.
Total time: 25 min
RiceValencian Community
Brothy rice with chicken and rabbit (arroz caldoso)
Brothy chicken and rabbit rice is home-style spoon food: browned meat, flat green beans and garrofón, and rice cooked in four times its volume of water.
Total time: 47 min
Ricela SaforGandia
Fideuà de Gandia
Fideuà de Gandia for 6: 600 g of number 3 noodles, about 2 litres of rockfish stock, monkfish, cigalas and red prawns, cooked in a paella pan, with allioli.
Total time: 17 min
RiceValencian Community
Salt cod and cauliflower rice (Lenten paella)
Lenten paella is a rice dish of desalted salt cod and cauliflower for 3 servings: everything is sautéed in the paella pan and cooked with fish stock.
Total time: 317 min
RiceModern version
Lobster rice (arroz meloso con bogavante)
Creamy lobster rice for 5 servings, with a ñora and garlic paste, a splash of brandy and hot fumet: a restaurant dish for a special day.
Total time: 15 min
Riceel Baix Segura
Rice with artichokes and anchovies
Green rice from the Vega Baja for 4: artichokes, broad beans, new potato and green garlic in vegetable stock, with salted, seared fresh anchovies on top.
Total time: 75 min
RiceAlacant
Rice with pork and vegetables
Bomba rice with lean pork, artichokes, cauliflower, green beans and chickpeas in rib stock: boil, convection oven and rest. Serves 4.
Total time: 22 min
RiceValencian CommunityMonòverel Vinalopó Mitjà
Rice with rabbit and snails
Rice with rabbit and snails is a countryside rice from inland Alicante: fried rabbit, purged snails and a fire of vine prunings, as in Monóvar.
Total time: 60 min
RiceValencian Community
Rice with Swiss chard and white beans (arròs amb bledes)
A meat-free spoon-dish rice: soaked white beans, Swiss chard, potato and saffron, with the rice added last. Pressure cooker or not; eat it straight away.
Total time: 625 min
RiceVillenaAlacant
Rice with veal trotter (arroz y pata)
Creamy earthenware-pot rice with boiled veal trotter, chickpeas, black pudding and chorizo: the trotter’s stock moistens the rice. From Alicante.
Total time: 108 min
Rice
Seafood paella (paella marinera)
Seafood paella, or paella marinera, for 4: monkfish, tuna, prawns and clams with fumet, the cigalas laid on top at the end and a 5-minute rest.
Total time: 28 min
RiceValencian Community
Black rice (arroz negro)
Black rice for 4: baby cuttlefish, ink, small-fish fumet and bomba rice, finished in the oven at 180 °C and served with allioli.
Total time: 30 min
RiceValencian Community
Valencian paella
Valencian paella with chicken, rabbit, flat green beans and garrofó for 4, using Turisme Comunitat Valenciana’s water-mark method and a final rest.
Total time: 60 min
Coca
CocaAlicante
Coca de mollitas
Savoury coca de mollitas: a dough of flour, water and oil topped with crunchy crumbs of flour, oil and salt, baked for 20 to 25 minutes at 180 °C.
Total time: 25 min
CocaValencian Community
Tomato and pepper coca
Tomato and pepper coca for 8 pieces: oil and water dough that doubles as it proves, well-drained sofrito and a 190 °C oven for 25 to 30 minutes.
Total time: 150 min
CocaAlacant
Tuna coca (coca amb tonyina)
Tuna coca for 500 g of flour: dough made by pouring boiled oil, water and aniseed over the flour, tuna belly, onion and pine nut filling, and a 200 °C oven.
Total time: 40 min