Valencia Regional Guide

The Valencian region is considered the pearl of the Mediterranean for cuisine and food culture. Not only are many of Spains most recognized foods from the Valencian region, many cities along the Mediterranean coast offer exceptional quality food with hundreds of independent family-owned restaurants that still cook dishes traditionally. Explore the diverse array of recipes, produce, and foodie culture with our Valencia Regional Guide!

1. Paella Valenciana – Famous the world over, the dish uses rice and. iscokked in a traditional paella dish (Paella translates. to ‘pan’ in Valenciano). Paella Valenciano is made with a combination of rabbit, chicken, pork, and a selection of seafood. 

2. Fideuà de marisco – A must try in Valencian region, Fideua is a small macaroni -like pasta dish that topped with seafood.

3. All i pebre de anguilas – This traditional dish uses a garlic, paprika and oil sauce to marinade or stew eel, salmon, monkfish, or other white fish.

4. Arròs Caldoso – A classic one pot wonder. Made using fresh seasonal vegetables, Valencian “bomba” rice, serrano ham, chicken, and/or seafood. 

5. Arròs Negro – prepared in a large paella dish, this classic recipe uses seafood, fresh fish, or cuttlefish (calamar) plus the black squid ink and sends the ingredients a dark black color.

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Produce of the Valencian region

Spanning from the crystal blue shores of the Mediterranean sea to the rich mountainous zones, the Valencian region is host to a treasure trove of gastronomical delights. It is well-known in Spain as the Kingdom of rice with a focus on locally grown rice dishes such as Paella. However, the region is also highly regarded for premium quality seafood, meat, vegetables, and citrus fruits. 

Locals are spoiled for choice with to the quality and freshness of produce available. Agriculture features heavily in the mountainous terrain that skirts the Mediterranean Sea. Of course, such proximity to the sea affords excellent fish and shellfish options too, and ingredients from the sea feature as a staple in the Valencian diet.

Many traditional Valencian dishes also feature a combination of fresh shellfish, meat, seafood, and vegetables.

Shellfish and sea urchins

The Valencian region also harbors some of Spains most exciting shellfish dishes. One such dish is the rpized sea urchins, that is famously caught and served in many of the restaurants and tapas bars in the UNESCO listed city of gastronomy, Dénia. Mediterranean Scallops, oysters, and mussels also feature in many dishes from the region.

Valencian Fresh Produce

Of course, a trip to the Valencian region isn’t complete without sampling one or more of the traditional dishes that using the top export of the region, Valencian oranges. The Valencian region is dotted with orange groves that bloom a few times each year leaving a delicate orange blossom scent to wash over the region.

Almonds and Vineyards

Besides a thriving citrus fruit industry, the Valencian region also produces almonds and Spain is the second largest exporter of almonds in the world (USA is number 1). Almonds are used in a variety of tradtional dishes, from sauces for appetizers, main meals and stews, to desserts and even for beverages.

Between the snaked rows of orange trees that line the foothills of the region, you’ll also find grape vines growing throughout many parts of the Valencian region, especially along the inner areas surrounding Valencia (D.O.) and Utiel-Requena (D.O.).

Vineyards and Wine Production in Valencia

A lesser-known fact is that the rich soil is also ideal for making wine, with wine production from the Valencian region gaining worldwide recognition in recent years. The main wine-growing regions include Alicante, Utiel-Requena and Valencia. 

In Utiel-Requena, sparkling wine is made under the cava denomination. Meanwhile, muscat (known as “moscatell” also called “mistela“) is produced in the Marina Alta (near Denia) under Alicante DO and also in Turís, Cheste, Godelleta and surroundings, under the Valencia DO. 

Drinks: Valencia regional guide

The Valencian region has (DO) denominaciones de origen include Valencia, Alicante, Utiel-Requena, and even some cava. The chapter on wines has two parts: the Jumilla wines, which belong to the strongest in the country.

Then there are also peerless rosés and light reds, which are, together with those from Cigales in Valladolid, the best in the country. 

Another highly regarded wine-growing region of Valencia is Utiel and Requena, with its rich soil making some excellent reds and light reds where the harvest season is celebrated every year and a fountain is set up from which wine flows free of charge during certain festivals and special occasions.

Traditional Valencian Recipes

Easy to follow, Step-by-Step Guides

Valencian Climate

Climatically, the area is rather hot and has low rainfall throughout the year. The Valencian region averages around 300 days of sunshine per year. This heat is subdued by a regular sea breeze along the coast that drives cooler air up into the higher elevations in the west and arid central plains heading towards the Capital.

Though the entire region is classified as Mediterranean in climate, the western reaches of the comunidad are more continental climatically. They often have less humidity and more defined seasons and rainfall balanced throughout each month. The soils throughout the Valencian region are diverse because of its varied geography, and typically the region is characterized by varying combinations of sand, limestone, and clay. This soil composition and regular rainfall provide fertile farming land ideal for a range of crops, from vineyards to hardy vegetables.

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