Cocina Valenciana. 101 recetas

The cuisine of València will always be linked to paella and to rice in general, an essential ingredient in its gastronomy that holds the D.O. Arròs de València. But Valencian cuisine offers a huge variety of dishes thanks to its own ingredients, such as the fish and seafood of our Mediterranean sea and the fruit and vegetables of the Valencian market gardens, where we also find products with a D.O. such as the Chufa de València, the Utiel-Requena wines and cavas, and the persimmon from the Ribera del Xúquer.

Thanks to all these products, Valencian gastronomy is very diverse, and visiting the districts of the province to taste their typical dishes and wines is something extraordinary.

Rice dishes in the districts of l’Horta, la Ribera and la Safor, hearty stews in Los Serranos, potajes in Utiel, a baked rice in Xàtiva, the cured sausage of Ontinyent or Requena, and the sweets of Casinos, among many other gastronomic highlights.

Always from the point of view of a keen home cook rather than a professional chef, in this book I have set out to gather a small sample of our gastronomy, with easy-to-make recipes so you can bring home all those flavours that surround us.

This book is written in Spanish.