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Valencian Cuisine
image:OrangeBloss wb.jpg, 250px, Orange (fruit), Oranges, typical fruit from Valencian Community Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have contributed to and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Castilian-Manchego cuisine, Manchego cuisine and Murcian cuisine. Main dishes image:Allioli.jpg, Aioli, Allioli sauce *Paella: The most famous Valencian dish is one of the most recent. Although many towns claim to be the birthplace of paella, it is usually considered native to Albufera and Ribera, just south of Valencia. It can be found in two main varieties, with chicken and rabbit or with seafood. Nowadays paella can be found around the world, especially throughout Spain and La ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paella
Paella (, , , , ; ) is a rice dish originally from the Valencian Community. ''Paella'' is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, ''paella'' being the word for a frying pan in Valencian language, Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain. ''Paella valenciana'' is the traditional paella of the Valencia Region, Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, duck, snails, saffron or a substitute, tomato, ferradura or flat green bean, lima beans, salt and water. The dish is sometimes seasoned with whole Rosmarinus officinalis, rosemary branches. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillabaisse
Bouillabaisse ( , , ; ) is a traditional Cuisine of Provence, Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs ('to boiling, boil') and ('to reduce heat', i.e. 'simmer'). Bouillabaisse was originally a dish made by Marseille fishermen, using bony rockfish, which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (''Scorpaena scrofa''); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, flathead grey mullet, mullet, or European hake. It usually also includes shellfish and other seafood such as Sea urchin as food, sea urchins, Mussel#As food, mussels, velvet crabs, spider crab, spider crabs, or Octopus as food, octopus. More expensive versions may add langoustine (Dublin Bay prawn; Norway lobster), though this was not part of the traditional dish made by Marseille fisherme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sobrassada
in Catalan, or in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika, salt and other spices. , along with , are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a in Minorca, Majorca and Ibiza. The chemical principle that makes is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic autumn. History After centuries of Muslim rule of the Iberian Peninsula, pork consumption returned to the region in the Middle Ages. Paprika was added after the spice was brought back from the Americas in the 15th century. is thought to have originated and expanded, as a culinary concept, in the Crown of Aragon-controlled Western Mediterranean (Sicily, Balearic Islands, Sardinia) after the 14th century, as similar sausages are still made in this region. In a traditional Mediterranea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Embutido
(Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured ground meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients" Illustrating use of "embutido" for all sorts of sausages, fresh and dried, including frankfurters (the Spanish word comes from the verb ''embutir'', meaning 'to stuff'). The term often applies to any of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies. In Philippine cuisine, however, due to the fusion of Spanish and American cuisine in the islands, embutido (or embotido) refers to a type of meatloaf wrapped around slices of egg and sausage. Varieties Specific varieties include, among many others (see list of sausages for the various countries): * Chorizo/chouriço * Sobrassada from the Balearic Islands * Botifarra from Catalonia * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish (food)
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Their meat has been an important dietary source of protein and other nutrients in the human diet. The English language does not have a special culinary name for food prepared from fish like with other animals (as with '' pig'' vs. ''pork''), or as in other languages (such as Spanish '' pez'' vs. '' pescado''). In culinary and fishery contexts, ''fish'' may include so-called shellfish such as molluscs, crustaceans, and echinoderms; but, more expansively, ''seafood'' covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded the increase in consumption of meat from all terrestrial animals except poultry (4.9 percent), both combined (2.8 percent) and individually (bovine, ovine, porcine, et cetera). In ''per capita'' terms, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arròs A Banda
''Arròs a banda'' ( Catalan term for ''rice on the side'', translated as ''arroz a banda'' in Spanish) is a dish of rice cooked in fish stock, typical of the coastal area of Alicante (and, per extension, in most of the Valencian Community), Spain, and distinct from the paella of Valencia. It is popular up to Garraf, Barcelona (Catalonia) and down to Murcia (Region of Murcia). It originated with the fishermen of Alicante, who sold off their best fish and kept the leftovers for stock, used to cook the rice. It is usually served with alioli. Preparation Basically the recipe consists of cooking the rice in a cheap fish broth with many bones called whitebait that had little value in the market and constituted the livelihood of the poor fishermen who reserved the best pieces for sale. Little by little, it begins to be elaborated with seafood broths and the most select fish. The first is that in this whitebait broth, with a sauce of garlic, ñora and fish heads, potatoes are c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gazpacho
Gazpacho () or gaspacho (), also called Andalusian gazpacho (from Spanish ''gazpacho andaluz''), is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other areas. Gazpacho is widely eaten in Spanish cuisine, Spain and Portuguese cuisine, Portugal, particularly in summer, since it is refreshing and cool. Although there are other recipes called ''gazpacho'', such as ''Torta de gazpacho, gazpacho manchego'', the standard usage implies a soup. There are also a number of dishes that are closely related and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and :es:Cojondongo, cojondongo. History There are many theories as to the origin of gazpacho, including one that says it was a soup of bread, olive oil, water, vinegar, and garlic that arrived in Spain with the Ancient Rome, Romans. The word "gazpacho" may come from the Latin adj ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elche
Elche (, ; , , , ; officially: ''/'' ) is a city and Municipalities of Spain, municipality of Spain, belonging to the province of Alicante, in the Valencian Community. According to 2024's data, Elche has a population of 234,800 inhabitants,Elche supera ya los 228.300 habitantes INFORMACION.es, December 31, 2008, Editorial Prensa Ibérica making it the third most populated municipality in the region (after Valencia and Alicante) and the 20th largest Spanish municipality. It is part of the Comarcas of Spain, comarca of Baix Vinalopó. Part of the municipality is coastal yet the city proper is roughly away from the Mediterranean Sea. A small creek called Vinalopó flows through the city. Elche is t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens. History Bird eggs have been valuable foodstuffs since prehistory, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fideuà
Fideuà (dialectal pronunciation of the Valencian word ''fideuada'' "large amount of noodles" from Hisp. Ar. ''fidáwš'') is a seafood dish originally from the coast of Valencia that is similar to paella, and even more so to arròs a banda, but with pasta noodles instead of rice. Its main ingredients are pasta noodles (often hollow), fish ( rockfish, monkfish, cuttlefish, squid), and shellfish ('' Squilla mantis'', shrimp, crayfish). It is seasoned mainly with lemon. History The invention of fideuà is attributed to a picturesque story. Gabriel Rodríguez Pastor, (''Gabrielo'' from a kiosk in the port district of Grau in Gandia), worked as a cook on a boat and Juan Bautista Pascual (''Zábalo''), was the youngest man on the boat and his assistant. According to Gabriel's family, the boat captain loved rice and the rest of sailors almost never received their full portion of arròs a banda, the dish that the cook usually prepared. Trying to find a solution for the problem, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
