Recetas tradicionales de la comunidad Valenciana

Recetas tradicionales, the cuisine of València will always be linked to paella and to rice in general, an indispensable ingredient in its gastronomy which holds the D. O. Arròs de València. But Valencian cuisine offers a great 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 huerta, where we also find products with a D. O. such as the Chufa de València, the Utiel-Requena wines and cavas, or 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 (ollas) in Los Serranos, potajes in Utiel, a baked rice in Xàtiva, the cured sausage of Ontinyent or Requena and sweets from Casinos, among many other gastronomic draws.

Always from the point of view of a cooking enthusiast rather than a professional cook, in this book I wanted to gather a small sample of our gastronomy, with easy-to-make recipes so you can bring home all those flavours that surround us. The book is written in Spanish.