Paella: The most famous Valencian dish is one of the most recent. Although many towns claim to be the birthplace of paella, it is usually considered native toAlbufera and Ribera, just south of Valencia. It can be found in two main varieties, with chicken and rabbit or with seafood. Nowadays paella can be found around the world, especially throughout Spain and Latin America. The name comes from the large pan ('paella' in Valencian) where it is cooked.
Arròs negre: Rice with squid and squid ink cooked in a paella.
Arròs amb conill i caragols: Rice dish with rabbit and snails, amongst other ingredients cooked in a paella. It is typical of the south of Valencia and especially in theVinalopo districts.
Arròs al forn: A rice dish baked in the oven and usually containing sausages, chickpeas and potato amongst other ingredients, usually made with the surplus of the local typicalstew.
Fideuà: A dish based on noodles and seafood, typical of the Valencian coast and originally from Gandia.
Arròs amb costra: A kind ofarròs al forn but covered with anegg which provides the "crust" in the name. It is typical of most of the south of Valencia and especially ofElche.
Gazpacho: A famous Spanish dish typical throughout south and central Spain. In the Valencia region it is typical of the southern and inland areas and is the quintessential summer dish.
Arròs a banda: A humble preparation typical of the Valencian coast with rice,fish, and garlic.
Allioli: This is a thick sauce, common to most of the Western Mediterranean, based on mixinggarlic and olive oil to which egg is sometimes added. It usually has a characteristic yellow colour.
Mullador: A sauce whose ingredients may vary but always includes tomatoes. The remaining ingredients depend on the time of year and the vegetables available in each area. There are similar preparations throughout the Mediterranean. Other names for this kind of sauce are "samfaina" in Catalonia, "tomacat" or "tombet" in Majorca andratatouille in France; much simpler is the "salsa napoletana" in Italy. In Alcoi and further south, this sauce may include tuna as is the case with "pisto", typical of Castile la Mancha.
Picada: This is a sauce composed of crushed nuts - usually almonds - olive oil, parsley and a little milk. It usually accompanies fish dishes.
Pestinyos: A small, sweet and dry pastry folded into three and flavoured with orange and aniseed.
Pastissets: A typical sweet made of pastry with a sweet almond or sweet potato filling. It is of probable Arab origin and is typical of most of Valencia and the south of Catalonia. A similar dish, calledrubiols, is typical in Majorca.
Coca (pastry): A kind of pizza or pie which can be either sweet or savoury. It is typical to most of Valencia as well as in some parts ofCatalonia. The most common kinds in Valencia are thecoca de llanda, a kind of sponge-cake, often pumpkin-, lemon- or apple-flavoured;coca de mullador - orcoca de Sant Joan in Alicante - a small pizza-like pastry with ratatouille on top and occasionally tuna or other titbits; andcoca de xulla, a flat bread with bacon and sausages on top. "Coca de molletes" typical of Alicante with soft salty flour crumbles.
Coques de dacsa: Originally fromRòtova nearGandia and commercially available in the area around Denia and Gandia. These are flat pastry bases similar to Mexicantortillas, and topped with various titbits such asmullador. A similar preparation are coques de mestall, from the neighbouring countyValldigna.
Arrop i tallaetes: A dessert which immerses fruit pieces in a sweet syrup made from grapemust.
Fartons: These are pastry fingers designed to be dipped inorxata.
Orxata (Horchata): A drink made from submerging rice or other products in water for long periods. There are at least two kinds made locally. The first isOrxata deXufa, made with tigernuts, quintessentially Valencian and produced only in the area ofAlboraya, just north of Valencia. The second isOrxata d'Ametlla, made and consumed in theAlicante andXixona.
Figues albardaes: A kind offigfritter that are traditional duringFalles
Bunyols: Yet another Arab-inspired pastry, these are dough balls which are fried and covered with sugar, which can be found in various parts of Mediterranean Spain such asCadaqués, as well as in Madrid or even Latin America although in these cases they are not sweet. The Valencian variety habitually includes pumpkin in the dough, though often in commercial preparations this is not so. They are typical ofFalles.
Valencian wines are also well-regarded, with three Protected Designations of Origin:Alicante,Utiel-Requena andValencia. In Utiel-Requena, sparkling wine is made under thecava denomination. Meanwhile, muscat (known as "moscatell" also called "mistela") is produced in theMarina Alta (nearDenia) under Alicante DO and also inTurís,Cheste,Godelleta and surroundings, under the Valencia DO.
