Valencia

Valencia lays claim to being the birthplace of paella. It’s believed that it originated in the mid 19th century in the area around La Albufera, 12 kilometres south of the city centre. Some gastronomy experts say it was the Italians who first conjured up what is now the indisputable signature food of Spain. One thing is for certain. You wil not find a Spaniard who is ready to pass over the copyright for paella to the Italians.

The region does serve the best paella, that's for sure. Light and fluffy rice. Wonderful fish or meat as the chief ingredient. The perfect use of Saffron. And noodle dishes, of various colours and textures, that are that little bit different from the standard paella.

But Valencia produces much more than Paella. Don't overlook the wonderful oranges grown here and sold at many Valencian markets. You can use the oranges to make a sorbet, a crème caramel, a refreshing summer salad or use the oranges in hot meals with, for example, chicken breast.

Dishes such as Monkfish medallions in a lemon sauce (Rape al Limon) are favoured in the seafront restaurants. Squid is also popular here, be it stuffed (Calamares Rellenos) or with onion (Sepia con Cebolla). Valencia is a vast region and about much more than simply being the home of the third biggest city in Spain. But, wherever you go, you are never far away from the perfect paella. So you must try some. It would be rude not to!

Pork cooked in Milk

Milk Monitor

I am aware that there is a growing band of people out there who have the impression that I must include alcohol in my cooking. Not true, I say!
Sure, booze helps with many a Spanish meal. Don't take my word for it.

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Duck in Orange sauce

It's Not Unusual

Recently I found myself at the London location of the first Spanish restaurant that won awards back in the 1970's and early 1980's. 'Dulcinea' was run by Luis Benavides Barajas and if you lived or worked in London in the days of the maxi dress and flared jeans, this was the restaurant to go to if you wanted a taste of Spain.

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Chicken breasts with Orange

Oranges are not the only citrus fruit

In northern Europe you may associate oranges only with summer. But in Spain they are used in cooking almost all year long. And there are so many meals in which you can exploit the benefits of citrus fruits, especially oranges, limes and lemons.

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Turron: Supreme, Sublime or Gold?

Is £10 turron worth it?

I realised this week, whilst finalising this year's turron line up for The Tapas Lunch Company, that the standard classification of turrons, as used by the manufacturers and the 'Consejo Regulador', is somewhat confusing. Actually, it's a minefield.

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Tiger Nuts

Chufas
Nuts for Chufas

I confess that I was blissfully ignorant about the tiger nut prior to living in Spain.

I should have known all about it. After all, they have been around for a long time.

They have been found in 6000 year old Egyptian tombs. They were placed in sarcophaguses as food for the dead.

Now I've tasted some food that was only fit for those with no pulse, but tiger nuts are too good for the dead.

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Horchata

Liquid Gold

The shelves of the supermarkets are currently awash with a drink that is considered to be liquid gold in Spain. It is called Horchata.

Popular at all times of the year, it is a very cooling drink during hot summer months.

I shall never forget the first time I tasted it. It was like going back to my childhood with flavoured bottled milk. For my friend Esteban, a native of the Valencian region, it also brought back memories.

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Crusted Paella

Rice and Crusty

My Alicante born and bred friend Esteban knocked me up a paella with a difference recently. Being a Valenciano he's rightly proud of what they can achieve with rice in that part of Spain. So it was that he cooked for me, and served in his coastal garden, a crusty paella or - as they call it in Valencia - Paella con Costra.

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Cherries in Spain

Cherry Fiesta
Cherry Ripe

All around me right now Spain is celebrating the cherry. The markets and supermarkets are already selling them and there is even a fiesta or two to commemorate the Cherry.

Now I confess I have never been a fan. They don't do it for me, at least not on their own. With ice cream, certainly , and accompanying other dishes, possibly. But, believe me, I am in a minority in Spain.

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Black Rice

Black is Black

I love rice. I love Paella. I also love Arroz Negro. That's black rice to you and me.

I first tasted it in Valencia and I've been hooked ever since.

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Skate with Almonds

Get Your Skates On!

Skate is an all too often forgotten fish. But not in Spain. It is used in a variety of meals and soups. I think this recipe sees the fish in good company. Almonds go well with white fish. Try this meal and then you will be converted to Skate.

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