Allipebre

  • Valencia (Provincia) - València
  • Ollas y guisos

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Valencian allipebre is a typical dish hailing from picturesque towns like El Palmar and Catarroja, which sit nestled beside L’Albufera Natural Park. The name, allipebre, refers to its two main ingredients, garlic or all, and paprika or pebre roig. These pungent products form the base for the spicy, moreish broth. The most famous version of allipebre contains fresh eels from L’Albufera lake, but you can replace the eels with other fish and get an equally succulent result. Add potatoes and the dish becomes a suc d'anguila or eel stew!
Turn your quest for this Valencian delicacy into a full day out and kick off your day with a tour around the rice fields of L’Albufera. Walk down to the charming docks of Catarroja and Sollana and go birdwatching by the lagoon. Once you’ve built up an appetite, wander into a nearby restaurant and expect to see an authentic allipebre on the menu!

See the recipe in pictures

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allipebre valencian stew recipe