Gastronomy in Costa Blanca

gastronomía en la costa blanca

The fish and seafood of the bay with fruits and vegetables from the nearby orchard, accompanied by the prestigious wines of the earth, make up the core of a healthy and natural gastronomy

The rice constitutes one of the great chapters in the culinary history of this region. You can cook it in more than 300 different manner of ways and styles:
- arroz a la marinera (fisherman's rice)
- arroz al horno (oven-baked rice)
- arroz amb fesols i naps (with beans and turnips)
- arroz con costra (topped with a "crust" of omelette)
Other variations allow for the rice to be flavoured with squid (calamar) and tunny fish, chicken and fillet of pork, baby squid (chipirones) and garlic shoots, or tunny fish and shrimps (gambas).

At the seaside, shellfish and salt-dried fish are on the menus of every restaurant. The day's choice might include gilthead (dorada), bass baked in salt (lubina a la sal), seafood with a squeeze of lemon, or some delicious sea-fresh red mullet (salmonete) and whiting (pescadilla).

In the mountain areas, rice forms an integral part of the olleta, a typical dish in which it is mixed with pork, sausage meats, pumpkin, turnip, chard stalks, chickpeas and string beans.
The inland areas offer excellent meat dishes, e.g. pork, cutlets, rabbit cooked in garlic and tomato, leg of lamb, and local sausage meats.

The mouthwatering desserts of the Alicante region feature Jijona turrón, ice-cream, grapes, raisins, dates and almond pastries 


Recipes

tapas costa blanca

Empanadillas 

Ingredients: from the dough: 1/2 kilo flour, 1 spoonful of coffee salt, 1/4 liter oil, 1/4 liter water, yeast from the filling: 2 tablespoons oil, 2 onions and peas, 4 eggs or 200 g tuna , 1 tablespoon sweet paprika.
Preparation: filling: Boil the eggs. Sauté onion and peas and add tuna and chopped eggs. Let cool.

Recipe of Caldero 

Ingredients for 4 people:
oil, 3 ñoras, 3 cloves of garlic for each diner, 3 tomatoes, 2 kilos of trash, 2 or 3 liters of water and 1.5 kilos of strong rock fish: chicken, rat, grouper ...

Preparation:
The ñoras are fried golden brown, then the garlic and the striped tomatoes. In a pot boil the mozzarella for 10 to 15 minutes, strain the broth and throw the fish. To this broth is added the ñora and the garlic, all chopped, and the fried tomato. Let it boil at medium heat for 15 minutes maximum at medium heat.
From the dough: Put all the ingredients of the dough in a container and mix. They make balls that are flattened with the kitchen roll. Each unit will be filled and bent into a half-moon shape. Finally put on the baking tray and spread with beaten egg.

Boquerones en vinagre

tapas costa blanca


Ingredients:
half a kilo of large anchovies, two glasses of vinegar, olive oil, 4 teaspoons of salt, chopped parsley, a glass of water, 3 cloves of garlic.
Preparation:
Clean the anchovies, removing the head and thorns. Separating the two loins, they wash very well in cold water.
Drain and in a bowl prepare the vinegar, water and salt moving well until the salt has dissolved. Pour a loin of anchovy into the liquid and check if it floats in the middle, which will indicate the exact point of salt and vinegar. If you do it on the surface, you have excess salt. If it sinks, it has excess vinegar. Correct the mixture and once it has been done, place the rest, cover the container and let it marinate in the fridge for 24 to 48 hours. To serve them, wash well in cold water, place in a dish and cover with chopped garlic and parsley, and with the oil.



Gastronomie

Wines from Costa Blanca Alicante

The wines of the east coast have the following label of quality: Alicante, Valencia, Jumilla, Utiel-Requena and Yecla, which cover quite different wines.
Those from Alicante are reds and rosés with a high alcohol content of between 12 and 16%.
Those from Valencia are usually white, dry and very fresh.
The Jumilla wines (Murcia area) are easy to distinguish because they are aged in oak barrels.
In both cases the alcohol content is very high, and they are dark red and thick.
Yacla has reds and rosés with between 13 and 15% alcohol and a very pleasant mild taste.

Some cellars in the region



Bodegas BERNABE NAVARRO - D.O. ALICANTE
 Plaza de la Constitucion, 7-1º. 03380 Bigastro

Web:  www.bodegasbernabenavarro.com
Bodegas Bernabe Navarro, Bigasto - Alicante


Bodegas GUTIERREZ DE LA VEGA - D.O. ALICANTE
 Quintanes, 1. 03792 Parcent

Web:  www.castadiva.es
Bodegas GUTIERREZ DE LA VEGA  - D.O. ALICANTE


Bodegas BOCOPA - D.O. ALICANTE
 Paraje les Pedreres Autovía Alicante-Madrid km 39 03610 Petrel (Alicante)

Web:  www.bocopa.com
Bodegas BOCOPA  - D.O. ALICANTE


Bodegas E. MENDOZA - D.O. ALICANTE
 Partida El Romeral s/n. 03580 L'Alfás del Pí (Alicante)

Web:  www.bodegasmendoza.com
Bodegas E. MENDOZA  - D.O. ALICANTE


Bodegas PRIMITIVO QUILLES - D.O. ALICANTE
 C/ Mayor, 4 03640 Monovar (Alicante)

Web:  www.primitivoquiles.com
Bodegas PRIMITIVO QUILLES   - D.O. ALICANTE


Bodegas COVIÑAS - D.O. UTIEL-REQUENA
 Avda. Rafael Duyos, s/n 463040 Requena Valencia

Web:  www.covinas.com
Bodegas COVIÑAS  - D.O. UTIEL-REQUENA


Bodegas GANDIA - D.O. UTIEL-REQUENA
 Crta. Cheste a Godelleta s/n 463040 46370 Chiva, Valencia

Web:  www.vicentegandia.es
Bodega Vicente Gandia


TORRE ORIA - D.O. UTIEL-REQUENA
 Crta.Pontón-Utiel, Km.3 46390 DERRAMADOR (REQUENA)

Web:  www.torreoria.es
TORRE ORIA UTIEL-REQUENA



Restaurants

Alicante

Nou Manolin, Alicante

"Nou Manolin"
Tel. 965 21 70 07
Darsena, Alicante

"Darsena"
Tel. 965 20 73 99

Altea

Ousteau de Altea

"Ousteau"
Tel. 965 84 20 78

Benissa

Casa del Maco

"Casa del Maco"
Tel 965 73 28 42
Restaurant Casa Canto, Benissa

"Casa Canto"
Tel 965 730 629

Calpe

Abiss, Calpe

"Abiss"
Tel. 965 83 91 43

Denia

Restaurante Quique Dacosta

"QUIQUE DACOSTA" 3*** Michelin
Tel. 965 78 41 79
Restaurante Quique Dacosta

"El Raset"
Tel. 965 78 50 40
Republic Denia

Republic Denia Lounge Bar/Restaurant
Tel 966 43 01 23
Restaurante La Seu

"La Seu, cuina de paladar"
Tel. 96 642 44 78

El Campello

Restaurante Andra Mari

"Restaurante Andra Mari" Cocina Vasca
Tel. 965 63 34 35

Jávea

Bacchus Jávea

"Restaurant Bacchus" Carne de Galicia
Tel. 966 47 30 96
Restaurant BONAMB JAVEA

"BON AMB" Cocina inovative de alto nivel
Tel. 965 084 440
Restaurant La Plaza No 6

"La Plaza No 6"
Tel. 96 646 23 14
La Bohême

"La Bohême"
Tel. 965 79 16 00
Calima Jávea

"Calima" Cocina mediterránea
Tel. 965 79 48 21
Los Remos - La Nao - Jávea

"Los Remos - La Nao"
Tel. 966 47 07 76
La perla de Jávea

"La perla de Jávea"
Tel. 966 47 07 72

Moraira

Restaurant La Sort

"Restaurant La Sort" en Moraira
Tel. 96 649 11 61
Le Dauphin

"Restaurant Le Dauphin" cocina franc. y mediterráneo.
Tel. 966 49 04 32
Restaurante Ca Pepe

"Restaurante Ca Pepe" en Moraira
Tel. 96 574 33 11

Ondara

Casa Pepa

"Casa Pepa" un lugar de excelencias culinarias
Tel 965 76 66 06

Santa Pola

Casa Pepa

"Varadero"
Tel. 965 41 17 66

Teulada-Moraira

Salón Canor y Restaurante La Senieta
"CANOR S.L." Salón de Celebraciones
Tel. 96 597 35 25
Restaurante La Senieta Tel.: 965 743 308

tapas en la costa blanca

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