Flavoursome stews and casseroles. ¡Que aproveche!

The diversity of culinary traditions stems from the needs of different areas. In the Region of Valencia, when you’re at the coast, you will see paella and rice dishes featured on menus, inspired by the cultivation of rice in areas such as Albufera natural park. Nevertheless, if you make your way towards the inland, stews and casseroles are the star of the show.

These hearty, flavoursome dishes cooked over a low heat are a symbol of the cuisine of the inland, where your body craves warm dishes to counteract the cold. Pulses, meat and veggies are featured in these dishes, which are traditionally eaten with a spoon and will leave you feeling full. There are, however, seafood versions available. Keep reading to find out more about this essential part of the Region of Valencia’s typical gastronomy. 

Stews and casseroles, the Region of Valencia’s typical gastronomy

There’s no better place to start our culinary exploration into the world of stews and casseroles than with cocido or putxero, which in the Region of Valencia features additional ingredients such as blanquet, a delicious sausage, and all sorts of vegetables. Next up is guiso or cuinat de novia, a traditional dish from the huerta, or agricultural land of Valencia, which used to be served at weddings and other celebrations.

Ollas or olletas valencianas are prepared in many areas around the Region of Valencia, from Alicante (where it enjoys a long tradition) to inland Valencia and Castellón. Many recipes for olleta valenciana feature typical produce from the area in question or shine the spotlight on a particular ingredient, such as olleta de bledes (which celebrates Swiss chard), and olla de cardo or olla segorbina (which features bacon).  

Olleta is essentially a combination of pulses, grains like rice and wheat, meat and vegetables. This is an easy dish to prepare, but it does require time: you will need to leave the pulses to soak overnight and allow the stew to cook over a low heat for hours before serving. Your patience will be rewarded, however, as the final result is absolutely delicious. Some of the best-known dishes of this type that you simply have to try are olla de la Plana and olla de recapte from Morella.

Beyond olletas valencianas, there are delicious seafood stews like allipebre de anguila. This recipe is from Albufera and in El Palmar you’re sure to find a great restaurant where you can try it. The fishermen were the ones who introduced eel – that they caught fishing and didn’t want to go to waste – to the dish. 

Suquet de peix is another dish dreamed up by fishermen who turned the fish that was least popular at the fish market and markets into delights that are now celebratory dishes. 

You can’t leave the Region of Valencia without trying these fantastic dishes. Come and visit us and enjoy the pleasures of culinary tourism in a destination that has got a great deal to offer.