If you ask someone about typical Valencian food, chances are you'll get ‘paella’ as an answer. Understandable, because this world-famous rice dish originates from the region around Valencia. But if you look beyond the classic tourist menus, you'll discover a culinary tradition that is richer, more varied and more surprising than you might think.
The traditional Paella Valenciana has nothing to do with the mixed ‘paella mixta’ that is often served to tourists. The original version comes from the interior and is made with chicken, rabbit, green beans, white garrofón beans and sometimes even snails. Everything is fried in a large flat pan over an open fire, preferably with orange wood. The crispy crust at the bottom – the socarrat – is the tastiest part for many people.
Fun fact: in the Valencian Community, paella is traditionally eaten on Sunday afternoons, often with family or friends. The pan is placed on the table and everyone eats directly from it. Everyone is then assigned their own “slice” from the pan – and it is “not done” to just dig around in the pan with your spoon. Only when everyone is satisfied can you continue to eat what is left. Of course, you can also just serve yourself on your own plate...
Along the coast, you can taste the sea in its purest form. The Gamba Roja de Dénia is one of the most prized products of Spanish gastronomy. These deep red prawns are caught off the coast of Dénia and are renowned for their intense, almost sweet taste. Top chefs from all over Spain use them in their gourmet dishes. But if you ask me, simply grilled with a little sea salt and a drop of olive oil is the best way to eat them.
In the mountain villages of the Marina Alta and further inland, you will also find hearty, traditional dishes. When it gets colder outside – yes, that happens here too – puchero is served. A rich stew with meat, vegetables, chickpeas, potatoes and sometimes even a stuffed ball of dough (pelota). It is a real family dish, slowly cooked in large quantities and often divided into several courses: first the broth with pasta, then the vegetables and meat. Every family has its own twist on the recipe, but the warm, comforting smell of puchero is pure nostalgia for many Valencians.
A logical follow-up to puchero is arroz al horno – rice baked in an earthenware dish, usually made with the leftovers from the day before. Think of a hearty casserole with rice, chorizo, morcilla (black pudding), tomato, potato, chickpeas and a bulb of garlic, cooked in a traditional earthenware dish. A whole clove of garlic is often placed on top, for both appearance and flavour. This is hearty fare, perfect for a Sunday afternoon with the family or a weekday lunch in a village restaurant.
And then there's fideuà, a dish from Gandía that is very similar to paella, but with thin noodles (very similar to vermicelli) instead of rice. It is prepared with fish stock, squid and shellfish – and served with a generous spoonful of allioli.
Mini recipe: making fideuà (for 2 people)
Finally, a local classic that you will find at markets and bakeries: the coca. This flat, light cake made from bread-like dough comes in countless varieties – savoury and sweet. Think of combinations with peppers, onions, tuna or spinach, or the popular coca de mollitas with salty crumbs on top. Coca is simple, nutritious and, above all, versatile: a snack, a lunch or something to accompany drinks. It's not haute cuisine, but it is delicious, preferably eaten every day, and never gets boring.
The cuisine of the Comunidad Valenciana is not just about rice dishes and large meals. The simplicity of everyday dishes also says a lot about the local flavours. Take, for example, espencat – a cold salad of grilled peppers and aubergines, seasoned with olive oil and sometimes salted cod. A dish that is often served as a side dish or on a piece of bread and that shows exactly how vegetables can play the leading role.
Or consider the various types of dried fish (such as “la mojama”, “el pulpo seco”, “la hueva de mújol” and “el capellán”), an ancient preservation technique that is still honoured, especially on the coast. In villages such as Dénia and Jávea, you can still see traditional fish racks where tuna or squid is dried in the open air. The intense flavour of this fish is used in stews, salads or simply as a tapa – pure, salty and full of character, usually served with a beautiful olive oil and some local almonds.
The region's most famous treat is undoubtedly turrón – a nougat-like sweet made from almonds and honey, traditionally from the town of Jijona (Xixona). Although turrón is especially popular around Christmas, you can find it all year round at local markets and shops in all kinds of flavours and textures.
Another sweet favourite, especially from the province of Valencia, are fartons: long, light sweet rolls that you dip in a glass of horchata – a refreshing drink made from tiger nuts (chufas). The nuts have a slightly sweet, nutty flavour and have been cultivated in Spain for centuries – especially in the Valencia region (Alboraya). The combination of the ice-cold drink and the bun is irresistible, especially in summer.
The Comunidad Valenciana has a cuisine with character – robust, honest and deeply rooted in the region. Whether you like seafood, stews or oven-baked dishes, in the Comunidad Valenciana it's all about purity and tradition. Dishes are shared, flavours are layered but never complicated, and eating here is above all something you do together. The cuisine is the beating heart of the culture – and those who immerse themselves in it will truly taste what makes this region so special. ¡Que aproveche!