Top 3 Valencian Stews

All i pebre is a traditional signature dish of Valencia and the surrounding area, although its origin is in the Albufera wetlands near the city. The name of the dish means garlic and pepper, referring to the sauce, a key component of the dish. Other ingredients include eel and potatoes, but the eel can be replaced with other types of fish, while the potatoes are often replaced with bread. However, the spicy sauce consisting of olive oil, garlic, and paprika is essential. The dish is often prepared in an earthenware bowl, and once done, it's served with bread on the side, which is used for dipping.Expand

Ollada is a traditional Valencian and Catalan dish consisting of meat and vegetables that are boiled together in a casserole. The meat used in ollada is typically pork, duck, or veal, while carrots, artichokes, and potatoes are the most common choices for vegetables. This dish is also enjoyed in the French Pyrénées-Orientales department, and it is traditionally consumed during the colder, winter days.Expand

Bollit (sometimes known as hervido) is a simple Valencian stew that is typically served as a side dish for dinner. The basic version is usually prepared with a combination of potatoes, onions, carrots, green beans, oil, and vinegar, but due to the fact that there are numerous variations and recipes for bollit, vegetables such as artichokes, chard, and cauliflower are sometimes also added to the stew.Expand