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
37–42 of 42
Putxero Valencià
A Valencian hot one-pot stew of chickpeas, meat, root vegetables, and cabbage, sometimes finished with a pilota meatball.
Sepia amb Brutes
A Valencian hot preparation of cuttlefish cooked with onion and potato in a savory sauce.
Suquet de Peix Valencian
A Valencian fish stew of fish and potatoes simmered with aromatics and often finished with an almond-based picada.
Tellinas a la Plancha
Small Valencian tellina clams are cooked on a hot griddle with olive oil and simple aromatics until they open.
Titaina
A Valencian savory stew of tuna, tomato, red pepper, garlic, olive oil, and pine nuts.
Toña Alicantina
Alicante-style sweet enriched bread made with wheat flour, sugar, eggs, olive oil, yeast, and citrus zest.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.