A FOOD TRADITION
Valencian Cuisine
A southeastern Mediterranean tradition distinguished by rice cookery, local beans and vegetables, seafood, and festive baked goods.
Dishes linked to this cuisine
25–36 of 42
Fideuà Valenciana
A Valencian toasted noodle dish cooked in seafood stock with mixed seafood and aromatic seasonings.
figatell
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Gazpacho Manchego
A hearty Valencian-Manchego-style stew of torn wheat flatbread simmered with game or poultry, tomato, aromatics, and sometimes mushrooms.
Horchata de Chufa
A chilled Valencian drink made by soaking, blending, straining, and sweetening tiger nuts with water.
Llandeta
A Valencian fish stew in which rock fish is cooked with potato, onion, tomato, garlic, and olive oil.
Olleta Alicantina
Alicante-style hot spoon stew combining pulses, pork, rice, and seasonal vegetables in a thick, savory broth.
orelletes
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Paella
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Paella Valenciana
A saffron-seasoned Valencian rice dish traditionally cooked with chicken, rabbit, green beans, lima beans, tomato, and olive oil.
Pastissets de Boniato
Traditional Valencian sweet pastries made from a wheat-flour dough filled with sweet-potato paste and baked until lightly golden.
Pastissets de Cabell d'Àngel
Traditional Valencian sweet pastries consisting of a baked wheat-flour shell filled with candied angel-hair squash and sugar.
Pericana
A Valencian preparation of toasted dried ñora peppers and salt-cured cod combined with garlic and olive oil, typically served at room temperature.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.