3 delicious valencian recipes from around the world
Arroz con Costra, also known as 'crusty rice,' is a traditional rice dish from the Vega Baja region of Alicante. It features a flavorful rice base cooked with various meats and sausages, topped with a golden, baked egg crust. This dish is a testament to the rich culinary heritage of the Valencian Community, offering a comforting and celebratory meal.
Arroz a Banda, meaning 'rice on the side,' is a classic Valencian and Alicantinian rice dish. Traditionally, it was prepared by fishermen who would cook the rice in a flavorful fish broth made from the 'morralla' (leftover fish bones and heads). The best fish was sold, and the rice, cooked separately ('a banda'), was served first, followed by the fish. Modern versions often combine the rice and seafood in one dish, served with alioli (garlic mayonnaise).
A traditional Valencian dish, Arroz al Horno, meaning 'baked rice', is a hearty and flavorful one-pot meal typically enjoyed on Thursdays. It features rice baked with tender pork ribs, savory morcilla (blood sausage), chickpeas, and a whole head of garlic, resulting in a wonderfully crispy top.
