TOM & SUSAN
WE WANT YOUR EXPERIENCE IN SPAIN TO BE UNIQUE.
FOR THAT WE NEED TO KNOW YOUR TASTES.
WE WILL SHOW YOU SOME OF THE MOST COMMON FOODS WE EAT DURING THE SUMMER.
WHAT DON’T YOU LIKE OR HAVEN’T TASTED YET? TELL ALICIA
Clochinas (Mussel)
The Valencian clóchina is, without a doubt, one of the best gastronomic products of the Mediterranean, for its taste, for the low amount of calories, and the great wealth of vitamins, proteins and minerals it has. A gift that gives us the sea five months year
Cañailla (Sea snails)
Cañaíllas are a popular seafood on the Valencian coast, a common species of the Mediterranean Sea, which belongs to the category of univalve molluscs or gastropods, also known as sea snails. This delicacy is still a great unknown to many people.
Almejas (Clams)
Steamed, seafood, with beans, in a good rice or canned, clams are a good ally of the diets
Langostino (Shrimp)
It is an incomparable and unique product with a limited production located on the Mediterranean coast that goes from the Ebro Delta to Alcossebre. The shrimp from Vinaròs is one of the tastiest prawns on the Peninsula
Gambas (Prawns)
If we had to define in some graphic way what a red shrimp dish of Dénia supposes, this would undoubtedly be an explosion of marine flavor. The structure of Dénia’s red shrimp makes it a nutritious food with an intense flavor of the sea: a concentrate of iodine and salt that mixed with the flavor of its lean meat supposes, independently of the way in which has been cooked, as a first quality food and always desired by the gourmet
Cigala (Crayfish)
The best way to appreciate its flavor is to eat them cooked in seawater or grilled, barely seasoned with salt and olive oil. But there are many recipes with langoustines such as spatters, rice, skewers, stews or fried.
Bogavante (Lobster)
The female is more appreciated than the male and the cooking time is responsible for the final quality. The lobster is, from the gastronomic point of view, a whole marine jewel. The head hides its most precious part. Rice with lobster is a very popular dish in Valencia.
Rodaballo (Turbot)
The turbot (Psetta maxima) is an exquisite fish, and together with the sole, it is the flatfish of greatest culinary value. Its flesh is juicy, tasty and smooth.
Lenguado (Sole)
The Sole is an exquisite fish, and together with the turbot, it is the flatfish of greatest culinary value. Its flesh is juicy, tasty and smooth.
Rape (Monkfish)
Monkfish, besides being an essential ingredient in many well-known recipes, can serve as a substitute for any type of fish, so it is present in an innumerable number of dishes. By tradition it stands out in the fish zarzuela.
Chuletas de Cordero (Lamb Chops)
The lamb of one of the most appreciated meats in cuisines of all regions of the planet. A really tasty meat with a lot of personality that does not leave anyone indifferent. In fact, it is often said that it is a meat that you like a lot or do not like at all. The lamb chops are preferred by many.
