Spanish cuisine

Spanish cuisine(Spanish:Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.
Olive oil(of which Spain is the world's largest producer) is extensively used in Spanish cuisine.It forms the base of many vegetable sauces (known in Spanish assofritos).Herbs most commonly used includeparsley,oregano,rosemaryandthyme.The use ofgarlichas been noted as common in Spanish cooking.The most used meats in Spanish cuisine includechicken,pork,lambandveal.Fishandseafoodare also consumed on a regular basis.Tapasandpinchosare snacks and appetizers commonly served in bars and cafes.
Authors such asStrabowrote about the aboriginal people of Spain using nuts and acorns as staple foods.The extension of vineyards along the Mediterranean seemed to be due to the colonization of Greeks andPhoenicians, who also introduced the production of olive oil. Spain became the largest producer of olive oil in the world. The growing of crops of the so-calledtríada mediterránea(the "Mediterranean triad":wheat,grapes, andolives) underpinned the staple meal products for the inhabitants of the south of the Iberian Peninsula during the Roman Era (bread,wineandoil).
TheVisigoths' limited but lasting contributions to Spanish cuisine included the spread of the consumption offermented milkand the preference for avoiding mixing water and wine.
Ricewas possibly introduced for the first time byByzantinesin the Iberian Peninsula by the 6th century. After theMuslim conquest of the Iberian peninsulain the 8th century, Arabs expanded rice cultivation,bringing new irrigation techniques originally from the Indian subcontinent that also allowed for the cultivation of crops such assugar cane,watermelon,lemonandoranges.Other ingredients possibly introduced in the Iberian Peninsula during the Hispano-Muslim period includesorghum,spinach,eggplant,peach,apricotandsaffron.The most famous Spanish dish,paella, uses two ingredients that were probably popularized during theAl-Andalusperiod: rice and saffron.
Moorsalso developed the basis for the art ofpastry-making and introducedescabeche,a food preservation technique relying on vinegar. Dishes likeajo blanco,alboronía,alajú,hallulla,albóndigas,mojama,arrope,were some of the many legacies ofMoorishcuisine.Although Muslim religion did not allow alcoholic drinks, the consumption of wine was widespread as the Qur'anic precepts never got to overrule the preexisting traditions.There are many accounts of the "drinking chats" ofAbd al-Rahman II,Abd al-Rahman IIIandAlmanzor.
Observing thekashrutregulations, Jews andjudaizantesopted for blood-drained meat without fat, outright rejecting bacon.Potajeswere an important part of the Jewish cuisine in the Middle Ages, most notablyadafina(a local name for aḥamindish)along with other Jewish culinary legacies in Spain.Almodrote(a formerly popular sauce preparation out of vogue since the late 17th century) was aSephardic recipein origin.
The history of cookbooks in Spain can be traced back to works such as theLlibre de Sent Soví[es](1324) and Ruperto de Nola'sLlibre de Coch[es](1520),both written in the Catalan language. Other of the earliest cooking books in pre-modern Iberia are theFiḍālat al-Jiwān fī Ṭayyibāt al-Ṭaʿām wa-l-Alwān[es]by Murcia-bornIbn Razīn al-Tujībīand the anonymousKitāb al-Ṭabikh fī al-Maghrib wa al-Andalus fī ʽAṣr al-Muwaḥḥidīn, li-muʽallif majhūl, written in Arabic.
The arrival of Europeans in theAmericasin 1492 initiated the advent of new culinary elements, such astomatoes,potatoes,maize,bell peppers, spicypeppers,paprika,vanillaandcocoa. Spain was where chocolate was first mixed with sugar to temper its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives, and many types of cereals.
Influenced byArabicharisa, grain-based soups such asfarinetes(along the Mediterranean coast) and, similarly,gachas(in theCentral Plateau) were customary in Early Modern Spain.
Foreign visitors noted with disdain the Spaniards' use of olive oil andlardfor cooking rather than their preferredbutter. The latter was barely available and, according to the 17th-century account ofMadame d'Aulnoy, on the rare occasions that it was, would come "from afar, preserved in pig's tripes and full of worms". Butter was only produced locally in places such as Galicia, Asturias and Soria, or was imported, preserved inpotassium nitrate, (the so-called "Flanders' butter").
By the 18th century, many American ingredients, such as peppers and tomatoes, had been fully incorporated into Spanish cuisine. Contemporary foreign visitors, such as French ambassadorJean-François de Bourgoing, judged negatively this change happening in Spain by the late part of the century: "Spanish cooking, which they have inherited, is not generally pleasing to foreigners. Spaniards like strong condiments such as pepper, tomato sauce, hot peppers and saffron, which color or infect nearly all their dishes."
Spain was the bridge for theColumbian exchangebetween the rest of Europe and the New World.Many traditional Spanish dishes such astortilla de patata(an omelette made with potatoes), would not be possible without the Columbian exchange.Gazpacho,salmorejo, andpan con tomateare made with tomatoes, which traveled from the New World to the Old World.
For most of the 19th century, the aristocracy consumed a set of dishes that was largely an imitation of French cuisine. That was the available cuisine at the time, together with the degeneration of regional cuisines.One positive foreign take on the Spanish dishes—opposing the largely negative views of other foreign commentators—was that ofRichard Ford, who was fond of Spanish specialties such assherryandham.
Modern Spanish cuisine was gestated in the late-19th to early-20th century, with gastronomes and writers such asMariano Pardo de Figueroa(Dr. Thebussem),José Castro y Serrano,Ángel Muro,Emilia Pardo Bazán, andDionisio Pérez, some of whom put effort into developing the idea of a "national cuisine" recognisable by Spaniards as their own.
Keen on participating in the Spanish nation-building process, Dr. Thebussem, in an autochthonous example ofculinary nationalism, proposed to the King's Chef that theolla podrida(a rustic stew typically made of meat, legumes and other vegetables) should be served at official banquets as a national dish.This could be considered an important step in the process of straying away from the French cooking paradigm,which was dominant in the 19th century in Europe.Olla podridahad been previously ridiculed in foreign (most notably French) satires.
Although the new foodscape built in opposition to the French centralist culinary model accounted for the awareness of the distinctive regional singularities, subsequent food writers in the country would continue to cope with the tension between the Spanish peripheral and centralist foodscapes.
The influential cooking book1080 recetas de cocinabySimone Ortega(first published in 1972) became a hit in Spain, remaining as of 2019 the third best-selling book ever in the history of the country afterDon Quixoteand the Bible.This was not a book exclusively of Spanish traditional recipes, but also included French recipes, bringing an exotic penchant to Spanish homes.
Televisedcooking showsstarted in the country in 1984 withCon las manos en la masa.
Acontinental-stylebreakfast(desayuno) may be taken just after waking up, or before entering the workplace. Common products taken during breakfast includecoffee, milk, chocolate drink, biscuits (most notablyMarie biscuits),magdalenas, toast (featuring ingredients such as oil, tomato and butter), andchurros.
Due to the large time span between breakfast and lunch, it is not uncommon to halt the working schedule to take amid-morning snack.
Lunch(el almuerzoorla comida, literally meaning "the meal"), the large midday meal in Spain, contains several courses, especially in restaurants. In some regions of Spain, the wordalmuerzorefers to the mid-morning snack, instead of lunch. Lunch usually starts around 2:00–2:30 p.m. and finishes around 3:00–3:30 p.m., and is usually followed bysobremesa, which refers to the table talk that Spanish people undertake. Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals contain one or two courses and a dessert. The content of this meal is usually a soup dish, salad, a meat or a fish dish, and a dessert such as fruit, yoghurt or something sweet.Tapasmay also be typically served before or during lunch.
According to a 2017 report, the Spanish government has taken steps to shorten the traditional long lunch break in an effort to end the workday earlier.Most businesses shut down for two or three hours for lunch, then resume the working day until dinner time in the evening.
La cena, meaning bothdinnerorsupper, is taken between 8:30 p.m. and 11:00 p.m. It typically consists of one course and dessert. Due to the large time span between lunch and dinner, an afternoon snack,la merienda, equivalent toafternoon tea, may take place at about 6:00 p.m. Atmerienda, people typically drink coffee, eat something sweet, or eat a sandwich or a piece of fruit.
Some country-wide staple dishes common throughout Spain includecroquetas(croquettes),paella(a rice dish from the Valencian community),ensaladilla rusa(Olivier salad),gazpacho(a vegetable cold soup), andtortilla de patatas(Spanish omelette).There is a disagreement in Spanish society when it comes to preferringonionas an ingredient in the Spanish omelette, often accompanied by highly opinionated views on either side.
Tapas(appetizers), taken before lunch or dinner, or during them, are common. It is also common fortapasto be provided as a complimentary appetizer in bars and cafes when ordering a drink.Aside from some of the aforementioned specialties, other signaturetapasinclude:mejillones enescabeche(marinated mussels),gildas,albóndigas(meatballs),callos,torreznos,orraxo de cerdo.
Andalusian cuisineis twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The Andalusian dish that has possibly achieved the most international fame isgazpacho, a cold soup made with chopped vegetables, such as tomatoes and green peppers, vinegar, water, salt, olive oil, and bread (crumbs). Other cold soups includepoleá,zoqueandsalmorejo.
Eating olives as a snack is common. Meat dishes includeflamenquín,pringá,oxtailstew, andmenudo gitano(also called Andalusian tripe). Hot soups includesopa de gato(made with bread),caldillo de perro(fish soup with orange juice) andmigas canas. Fish dishes includepescaíto frito,soldaditos de Pavía, andparpandúa.
Cured meats includeserrano hamandibérico ham. Typical drinks in the area includeanise, wine (such asMalaga, Jerez, andPedro Ximénez), andsherry brandy.
Aragonese cuisinehas a rural origin. One of its most famous dishes isasado de ternasco(roast lamb), in which lamb is cooked with garlic, salt, olive oil, laurel leaves, thyme, and parsley.Pork dishes are also very popular, among them,magras con tomate[es]. Popular Aragonese recipes made with bread aremigas de Pastor,migas con chocolate[es],regañaos[es], andgoguera[es].
Legumesare very important to Aragonese dishes, but the most popular vegetables areborageandthistle, as well as the famedtomate rosa de Barbastro[es].Jamón de Teruel[es]and ham fromHuescaare frequently used cured meats. Among the cheeses,queso de Tronchón[es]is notable. Fruit-based cuisine includesfrutas de Aragón[es](English: 'fruits of Aragon',candied fruitscovered in chocolate) andmaraschino cherries.Melocotón con vinoconsists ofmelocotón de Calanda[es], a regional peach variant, infused in red wine with sugar and cinnamon.
Other sweet Aragonese specialities aretrenza de Almudevar,tortas de alma,guirlache[es](a type ofnougat),adoquín del Pilar[es], andEspañoletas(a kind of local cookie).
The prevalence of peaches in Aragonese cuisine extends to drinks.Sopetais a traditional beverage emerging from sliced peach, white wine and sugar. The best-knownwinesof Aragon are those fromCariñena,Somontano(Huesca),Calatayud, andCampo de Borja.
Asturian cuisinehas a long and rich history, deeply rooted in Celtic traditions ofAtlantic Europe.One of its most famous dishes isfabada asturiana.Fabadais the traditional stew of the region, made with white beans, sausages (such aschorizoandmorcilla[es]), and pork. A well-known recipe isfabes con almejas(beans withclams). Asturian beans (fabes) can also be cooked withhare,partridge,prawns, oroctopus. Another known recipe ispote asturiano[es](made with white beans, kale, potatoes, and a variety of sausages and bacon) andpotaje de vigilia[es].
Pork-based foods such aschosco[ast],callos a l'asturiana[ast], andbollu preñáu[ast](chorizo-stuffed bread rolls) are popular. Common meat dishes includecarne gobernada[es](roasted veal),cachopo(a crunchy, crumb-coated veal steak stuffed with ham and cheese), andcaldereta[es]. Fish and seafood play an important role in Asturian cuisine. TheCantabrian Seaprovides a rich variety of species, including tuna, hake and sardines.
Asturian cheesesare very popular in the rest of Spain. Among them, the most representative isCabrales cheese, a pungent, blue cheese developed in the regions near thePicos de Europa. Other popular cheese types aregamonéuafuega'l pitu, andqueso de Pría[es]. These are usually enjoyed with the localcider, a low-alcohol drink made of Asturian apples with a distinctive sourness.
Asturian cider,Sidra de Asturias[es], made of a special type of apple, is traditionally pouredescanciadafrom a certain height, usually over the head of the waiter/server. When the cider falls into the glass from above, the drink "breaks", becoming aerated and bubbly. It is consumed immediately after being served, in consecutive, tiny shots.
Notable desserts arefrisuelos[es](similar tocrêpes, usually filled with cream or apple jam),rice pudding(white rice cooked with milk, lemon zest and sugar), andcarbayón (dulce)[ast](puff pastrycakes filled with almond mash and covered with sugar glaze).
Balearic cuisinehas purelyMediterraneancharacteristics due to its location. The islands have been conquered several times throughout their history by the French and the English, which left some culinary influences. Some well-known food items are thesobrassada,arroz brut[es],mahón cheese,gin de Menorca(pelota), andmayonnaise. Among the dishes aretumbet,frito mallorquín[es], androasted suckling pig. Popular desserts includeensaïmada,tambor d'ametlla, andsuspiros de Manacor.
Thecuisineof theBasque Countryhas a wide and varied range of ingredients and preparations. The dining culture is strong among the inhabitants of this region.Highlights include meat and fish dishes. Among fish,cod(bacalao) is produced in various preparations, such asbacalao al pil pilandbacalao a la vizcaína[es]. Also popular areanchovies,bream, andbonito. Among the most famous dishes ischangurro[es](stuffedking crab).Common meat dishes include beef steaks, pork loin with milk, fig leaf quail, and marinated goose.
Txakoliorchacolí(awhite winecharacterised by its high acidity and a lesser-than-average alcohol content) is a staple drink from the Basque Country, produced inÁlava,GuipúzcoaandBiscay.Basque cideris popular following the apple harvest and is served in cider houses and bars.
TheCanary Islandshave a unique cuisine due to their geographical location in theAtlantic Ocean. The Canary Islands were part of the trading routes to the Americas, hence creating a melting pot of different culinary traditions. Fish (fresh or salted) andpotatoesare among the most common staple foods in the islands. The consumption of cheese, fruits, and pork also characterizes Canarian cuisine. The islands' close proximity to continental Africa influences the climate and creates a range of warm temperatures that in modern times have fostered the agriculture of tropical and semitropical crops:bananas,yams,mangoes,avocados, andpersimmons. These crops are heavily used in Canarian cuisine.
The aboriginal people,Guanches, based their diet ongofio(a type of flour made of different toasted grains),shellfish, and goat and pork products.Gofiois still consumed in the islands and has become part of the traditional cuisine.
A sauce calledmojois very common throughout the islands. It has been adapted and developed in many ways, so that it may complement various main dishes. Fish dishes usually require a "greenmojo" made fromcorianderorparsley, while roasted meats require a red variety made from chilli peppers that are commonly known asmojo picón.
Some classic dishes in the Canary Islands includepapas arrugadas,almogrote,frangollo, rabbit insalmorejosauce, and stewed goat.
Some popular desserts aretruchas(pastries filled with sweet potato or pumpkin), roastedgofio(agofio-based dough with nuts and honey),príncipe Alberto(a mousse-like preparation with almonds, coffee, and chocolate), andquesillo(a variety of flan made with condensed milk).
Wineries are common in the islands. However, onlyMalvasia winefromLanzarotehas gained international recognition.
A popularCantabrian dishiscocido montañés(highlander stew): a rich stew made withbeans,cabbage, and pork. Seafood is widely used andbonitois present in the typicalsorropotúnormarmita de bonitu[ast](tuna pot). Recognized quality meats includeTudancavealand game meat.
Cantabrian pastries includesobaosandquesadas pasiegas. Dairy products includeCantabrian cream cheese,smoked cheeses,picón Bejes-Tresviso, andquesucos de Liébana[es].
As for alcohol,orujois the Cantabrianpomace brandy.Cider(sidra) andchacoliwine are also favorites.Cantabria has two wines labelleddenominación de origen calificada('denomination of qualified origin'):Costa de CantabriaandLiébana.
InCastilla-La Mancha, the culinary habits reflect the origin of foods eaten byshepherdsandpeasants. Wheat and grains are a dominant product and ingredient—they are used in bread, soups,gazpacho manchego, crumbs,andporridge. One of the most abundant ingredients in Manchego cuisine isgarlic, leading to dishes such asajoarriero[es],ajo puerco, andgarlic marinade.
Some traditional recipes aregazpacho manchego,pisto manchego, andmigas ruleras[es]. Also popular in this region ismorteruelo[es], a kind offoie gras.Manchego cheeseis also renowned.
Because its lands are dry, and thus unable to sustain large amounts ofcattleliving on grass, an abundance of small animals, such asrabbitand especially birds (pheasant,quail,partridge,squab), can be found. This has led togame meatbeing incorporated into traditional dishes, such asconejo al Ajillo(rabbit ingarlic sauce),perdiz escabechada[es](marinated partridge) orhuevos de codorniz(quail eggs).
InCastile and León, characteristic dishes includemorcilla(a black pudding made with special spices),judión de la Granja[es],sopa de ajo(garlic soup),cochinillo asado(roast piglet),lechazo(roast lamb), andchuletón de Ávila(Ávilarib steak). Other foods includebotillo del Bierzo,hornazofrom Salamanca,jamón de Guijuelo[es](a cured ham from Guijuelo, Salamanca),salchicha de Zaratán[es], other sausages, Serrada cheese (made from sheep's milk),queso de Burgos[es], andRibera del Duerowines.
Major wines in Castilian–Leonese cuisine include the robust wine ofToro, reds fromRibera del Duero, whites fromRueda, andclaretsfromCigales.
The extensive cuisine ofCataloniahas rural origins and features foods from three climates: coastal, mountains, and the interiors. Some famous dishes includeescudella,pa amb tomàquet,bean omelette,coca de recapte[es],samfaina,thymesoup,caragols a la llauna, and thebomba de Barceloneta.Notable sauces areromesco sauce,aioli,bouillabaisseof Catalan origin, andpicada.
Cured pork cuisine includesbotifarra(white and black) and thefuetofVic. Fish dishes includesuquet[es](fish stew), cod stew, andarròs negre. Among the vegetable dishes, the most famous arecalçotsandescalivada(roasted vegetables). Desserts includeCatalan cream,carquinyolis,panellets,tortell, andneules.
The cuisine ofExtremadurais simple at heart, with dishes based on those prepared by shepherds. It is very similar to the cuisine of Castilla. Extremaduran cuisine is abundant in pork; it is said that the region is one of the best forbreeding pigsin Spain thanks to theacornsthat grow in their fields.Iberian pigherds raised in the fields ofMontánchezare characterized by dark skin and thin legs. This breed of pig is found exclusively in Southwestern Iberia, both in Spain and Portugal. Iberian pork products such as sausages are common and often added to stews (cocido extremeño[es]), as well ascachuela[es](pork liver pâté seasoned with paprika, garlic and other spices).
Other meat dishes include lamb stew or goat stew (caldereta de corderoandcaldereta de cabrito). Additionally, meat dishes can include game meats, such aswild boar, partridge, pheasant, or venison.
Distinctive cheeses from the region include the so-calledquesos de torta(sheep milk cheeses typically curdled with the infusion ofthistle).Both thetorta of La Serenaand thetorta of El Casarenjoy a protected designation of origin.Among the desserts areleche frita,perrunilla[es], andpestiños(fritters), as well as many sweets that have their origins inconvents.
Cod preparations are well-known, andtenchis among the most traditional freshwater fish, with fish and vegetable dishes such asmoje de pecesorescarapuche.
Soups are often bread-based and are served in both hot and cold forms.Pennyroyal mintis sometimes used to seasongazpachosor soups such assopa de poleo. Extremaduranajoblanco(ajoblanco extremeño) is a cold soup, which is different from Andalusianajoblancosince it contains egg yolk in the emulsion and vegetables but no almonds.
The northeasterncomarcaofLa Veraproducespimentón de la Vera[es], a smokedpaprikahighly valued all over Spain and extensively used in Extremaduran cuisine.
The region is also known for itsvino de pitarratradition (homemade wine made in small earthenware vessels).
Galician cuisine is well known throughout Spain because of emigration to other regions. Similar to neighbouring Asturias, Galicia shares some culinary traditions in stews and soups with the Celtic nations of Atlantic Europe.One of the most noted Galician dishes is soup. Also notable in this region is pork with turnip tops, a popular component of the Galician carnival meallaconadas. Another recipe iscaldo de castañas[es](a chestnut broth), which is commonly consumed during winter. Pork products are also popular.Cattle raising is very common in Galicia, consequently red meat is consumed often, typically with potatoes.
The simplicity and authenticity of Galician cooking methods were praised in the early 20th century by the prominent gastronomeManuel Puga e Parga(also known asPicadillo), who praised dishes such aslacón con grelos[es]orcaldeiradas(fish stew), in opposition to the perceived sophistication of the French cuisine.
Galician seafood dishes are well-known and rich in variety. Among these areempanadas, octopus, scallops, crab, and barnacles. In the city ofSantiago de Compostela, located along an ancient pilgrim trail from thePyrenees, it was customary for travelers to eat scallops upon first arriving in the city.
Among the many dairy products isqueso de tetilla.
Thequeimadas(a folkloric preparation oforujo) consists of mixing alcoholic beverages with peels of orange or lemon, sugar orcoffee beans, prepared in a nearly ritual ceremony involving theflambéof the beverage.Sweets that are famous throughout the Iberian Peninsula are thetarta de Santiagoandfilloas[es](crêpes).
La Riojais recognized for its use of meats such as pork andcold cuts, which are produced after the traditional slaughter. Lamb is perhaps the second most popular meat product in this region (chuletillas al sarmiento[es]). Veal is common in mountainous areas. The most famous dishes areRioja style potatoesandfritada. Another well-known dish iscaparrones(Rioja stew). Lesser-known dishes are Holy lunchandajo huevo(garlic eggs).Pimientos asados(roasted peppers) is a notable vegetable dish.
La Rioja is famously known in Spain for itsred wine, so most of these dishes are served with wine. Rioja wine has designated origin status.
Madrid did not gain its own identity in the Court until 1561whenPhilip IImoved the capital to Madrid. Since then, due to immigration, many of Madrid's culinary dishes have been made from modifications to dishes from other Spanish regions. Madrid, due to the influx of visitors from the nineteenth century onwards, was one of the first cities to introduce the concept of the restaurant, hosting some of the earliest examples.
The cuisine of theregion of Murciahas two sides with the influence of Manchego cuisine.The region of Murcia is famous for its varied fruit production. Among the most outstanding dishes are:tortilla murciana,zarangollo,mojete,aubergine a la crème, andpipirrana. A typical sauce of this area isajo cabañil, used to accompany meat dishes.
Regional dishes includemichirones(beans cooked with bay leaves, hot peppers and garlic),olla gitana,cocido murciano con pelotas, andsopa de mondongo.
Some meat products from Murcia aremorcilla(black pudding), which is flavored with oregano, andpastel murciano, made with ground beef. Among fish and seafood are the golden salt,Mar Menorprawns, and baked octopus. Rice dishes are common and includecaldero,arroz empedrado,paella Valenciana(rice with rabbit and snails),arroz de escribano, andarroz viudo.
Confectionery products includeexploradoresandpastel de Cierva, typical in Murcia gastronomy and found in almost every pastry shop in Murcia. They are both sweet and savoury at the same time.Paparajotesis another dessert, made from lemon leaves.
This region also has wine appellations of origin, such as the wines fromJumilla,BullasandYecla.
The gastronomy ofNavarrahas many similarities withBasque cuisine. Some of its flag dishes aretrucha a la navarra(Navarra-style trout),ajoarriero,cordero en chilindrón, andrelleno. There are also recipes such as Carlists eggs (omelet).
Salted products are common and includechorizo de Pamplona,Bacalao al ajoarriero, stuffing and sausage. The lamb and beef have, at present, designations of origin. Some dairy products areRoncal cheese,curd, andIdiazabal cheese. Typical alcoholic drinks includeclaretandpacharán.
The cuisine ofValenciahas two aspects: rural and coastal. A popular and famous Valencia creation ispaella, a rice dish cooked in a circular pan and topped with vegetables and meats (originally rabbit and chicken).Dishes such asarroz con costra,arròs negre,fideuá,arròz al horn(arròs al fornin the Valencian language), and rice with beans and turnips are also common in the city.
Coastal towns supply the region with fish, leading to popular dishes likeall i pebre(fish stew), typical of theAlbufera.
The desserts in this region includecoffee liqueur, chocolate Alicante,arnadí,andhorchata, the last two being of Muslim origin.Notably, during Christmas,nougatis made inAlicanteandJijona. Another well-known dessert ispeladillas(almonds wrapped in a thick layer of caramel).