Valencian cuisine is famous in the world of Spanish cooking, as a part of the Mediterranean cuisine known for it's variety, flavours and healthy ingredients.
The Valencian cuisine is known for it's ingredients such as the famous Valencian oranges, the orchards that produce delicious vegeatbles, the seafood of the Valencian sea and lagoons, all washed down with a good glass of Utiel-Requena wine.
Rice has taken a leading role in some of the most notable creations, and has played a great part in Spanish gastronomic history, who hasn't heard of the Paella Valenciana?!
Another type of paella is the Fideua which is made from rice noodles which are just as delicious as black rice which gets it's colour from squid ink.
Another great Valencian creation is a very strange refreshment, the Horchata. This delicious sweet drink with its ivory colour and milk like consistency is made using tiger nuts, a similar crop to rice which is only produced in Alboraya, Valencias neighbouring town. It's served chilled and and is often drank during festivals accompanied with fartóns a type of elongated doughnout glazed with sugar which are perfect to enjoy with this drink.
The main dry rices in paella are:
Paella Valenciana: chicken, rabbit, and vegetables
Paella de verduras: vegetable paella
Paella de marisco: shellfish paella
Paella mixta: meat and fish mixed paella
Paella de bogavante: lobster paella
Paella de langosta: locust paella
Fideuà: instead of rice, it is made with noodles
Arròs negre: black rice which gets its colour from squid ink
Arròs de senyoret: shellfish paella without shells or bones
Arròs abanda: in Valencian 'abanda' means apart from, it is rice and fish served on separate plates
Tambien existen Arroces caldosos y melosos en cazuela de barro:
Arròs d’anec: arroz con pato
Arròs amb cranc: arroz de cangrejo y galeras
Arroz de buey de mar
Arroz de bogavante
Arròs de senyoret amb rotjos: Arroz con carabineros
Below is a typical Valencian menu:
The Valencian cuisine is known for it's ingredients such as the famous Valencian oranges, the orchards that produce delicious vegeatbles, the seafood of the Valencian sea and lagoons, all washed down with a good glass of Utiel-Requena wine.
Rice has taken a leading role in some of the most notable creations, and has played a great part in Spanish gastronomic history, who hasn't heard of the Paella Valenciana?!
Another type of paella is the Fideua which is made from rice noodles which are just as delicious as black rice which gets it's colour from squid ink.
Another great Valencian creation is a very strange refreshment, the Horchata. This delicious sweet drink with its ivory colour and milk like consistency is made using tiger nuts, a similar crop to rice which is only produced in Alboraya, Valencias neighbouring town. It's served chilled and and is often drank during festivals accompanied with fartóns a type of elongated doughnout glazed with sugar which are perfect to enjoy with this drink.
Tapas is also very typical in Valencia, served in small portions and shared with others, the most famous being, patatas bravas, cheese and ham, anchovies, snails, Romana squid, clóchinas (Valencian mussels), baby squid, cuttlefish, Russian salad, tortilla (Spanish omlette) etc, these can all be tasted in any bar or restaurant in Valencia and are usually very cheap.
Below we have listed some of the most famous rice dishes because they are the best of Valencian cuisine and in Spain in general.
The main dry rices in paella are:
Paella Valenciana: chicken, rabbit, and vegetables
Paella de verduras: vegetable paella
Paella de marisco: shellfish paella
Paella mixta: meat and fish mixed paella
Paella de bogavante: lobster paella
Paella de langosta: locust paella
Fideuà: instead of rice, it is made with noodles
Arròs negre: black rice which gets its colour from squid ink
Arròs de senyoret: shellfish paella without shells or bones
Arròs abanda: in Valencian 'abanda' means apart from, it is rice and fish served on separate plates
Tambien existen Arroces caldosos y melosos en cazuela de barro:
Arròs d’anec: arroz con pato
Arròs amb cranc: arroz de cangrejo y galeras
Arroz de buey de mar
Arroz de bogavante
Arròs de senyoret amb rotjos: Arroz con carabineros
Rice dishes are only served in the afternoon (from around 13.30 to 16.30). Any restaurant that specialises in rice dishes will serve paella for dinner. If you want to try real Valencian paella then you only need to go to any restaurant at dinner time.
Other typical Valencian dishes are:
Titaina - a stew with tomatoes, peppers, pine nuts, and red tuna in brine
Esgarradet - roasted red peppers with cod
Clóchinas - mussels from the Valencian coast, only available in season, June, July and August
Titaina - a stew with tomatoes, peppers, pine nuts, and red tuna in brine
Esgarradet - roasted red peppers with cod
Clóchinas - mussels from the Valencian coast, only available in season, June, July and August
Below is a typical Valencian menu:
Breakfast is served from 07:00 - 10:00 and is usually:
Toast with oil (or bitter with marmalade) or pastries, freshly squeezed orange juice and milky coffee
Toast with oil (or bitter with marmalade) or pastries, freshly squeezed orange juice and milky coffee
Lunch is served between 13:30 until 15:30 and is usually:
First dish - soup or salad or paella
Second dish - meat or fish
Third dish - dessert (different tarts, flans, fruit or ice cream)
Tea or coffee
First dish - soup or salad or paella
Second dish - meat or fish
Third dish - dessert (different tarts, flans, fruit or ice cream)
Tea or coffee
Dinner is served from 20:30 to 23:00 and is usually:
Tapas to share and often many different dishes fo everyone to try. It's normal to share all the food that's ordered. If there are four of you you should order 4 or 8 dishes to share. This is the same with drinks ordered which is usually a bottle of wine.
Tapas to share and often many different dishes fo everyone to try. It's normal to share all the food that's ordered. If there are four of you you should order 4 or 8 dishes to share. This is the same with drinks ordered which is usually a bottle of wine.
