A FOOD TRADITION
Murcian Cuisine
Murcian cuisine is shaped by the irrigated huerta around Murcia, the arid southeast and the Mar Menor, joining intensive vegetable cultivation with inland and coastal cooking. Rice, tomatoes, peppers, artichokes, beans, eggplant, rabbit, salted fish and seafood are prominent. Grilling, frying, rice cooking and slow vegetable stews are characteristic. Zarangollo combines courgette, onion and egg; arroz caldero is a strongly flavored fish and rice preparation from the Mar Menor; and paparajotes are citrus-leaf fritters. Salads, pickles and vegetable preserves are also deeply embedded.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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