Mediterranean Coast of Spain

MEDITERRANEAN COAST

PAELLA

Be prepared to get your hands dirty for a calçotada , a gastronomic ritual with these as the main ingredient from No- vember to April. The traditional menu for this event includes salad, tomato bread and cold meats, calçots with ro- mesco (a hazelnut, almond and red pep- per-based sauce) and locally produced meat. All accompanied by good wine and finished off with a homemade cre- ma catalana for dessert (egg custard topped with caramelised sugar). And you reallymust try paella , one of the icons of Spanish cuisine. It originated in the Valencia Region, where you'll be able to enjoy some of the best versions. This delicious rice dish is cooked in a pa- ella , a special shallow pan with two han- dles, and there are a number of varieties depending on the ingredients used.

The most traditional recipe uses chick- en, rabbit and vegetables and the rice should be nice and loose and full of fla- vour. There are other popular versions like paella mixta (with meat and sea- food) and paella marinera , made with fish and seafood. It's really best if you eat it straight out of the pan, accompa- nied by a young red or rosé wine. The Murcia Region maintains its agri- cultural traditions with a recipe book full of market-garden flavours. A typical dish is zarangollo murciano , scrambled eggs with courgettes, onions and some- times with potatoes. It can be eaten as a tapa or with meat and fish. You'll always find this dish served at the stalls set up all around the city of Murcia during the Spring Festivities.

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