Berlitz Pocket Guide Valencia by Berlitz Publishing

Author:Berlitz Publishing
Language: eng
Format: epub
Tags: Travel, Spain
Publisher: Apa Publications
Published: 2018-02-09T05:00:00+00:00

Other local specialities

Paella is not the only thing on a Valencian menu, it should be emphasised; Valencia excels at rice dishes in general. One of the most popular after paella is arroz a banda, rice cooked in fish stock. This was originally a way of using tasty but bone-ridden fish which were trapped in nets and not worth the fuss of eating individually. In restaurants nowadays, good-quality fish is used for the dish, and this will be served separate to the rice, accompanied by all i oli, a garlic-flavoured mayonnaise.

Arroz al horno (arros al forn in Valencian) has an altogether different taste, being an oven-baked dish made with chick peas, pork, potato, sausage, tomato, garlic and black pudding. In the days before domestic ovens, housewives would prepare this dish in an earthenware casserole and take it to the local baker’s to have it cooked. Yet another variation on the theme of rice is arros negre (black rice), which is made with squid, the ink giving the dish its colour and name.

If you want a change from rice, in the La Safor region around Gandía they make fideuà, a kind of seafood paella in which the rice is replaced with vermicelli. In the Albufera, look on the menu for all i pebre d’anguiles – a stew made with eels, garlic and paprika. Another typical Valencian dish, perhaps more modest, is the cold salad, esgarrat, made with red peppers, dried salt cod and olive oil.

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