Top 36 Valencian Foods

Arroz con bogavante is a traditional rice dish originating from Valencia. This brothy rice dish is usually made with a combination of round rice such as arroz bomba, lobster, fish stock, white wine, shrimps, onions, garlic, bell peppers, tomatoes, paprika, saffron, olive oil, and seasonings. The ingredients are sautéed in a pan, then simmered in stock until everything is fully cooked. There should be leftover liquid in the pan, as this dish should be brothy and the rice should float in a liquid broth. The pan is covered and the dish is left to rest for a few minutes before serving. Arroz con bogavante is often prepared for celebrations and special occasions. If desired, garnish the dish with chopped parsley.Expand

Seafood paella is one of the most popular paella varieties, not only in Valencia, but also in Andalusia and all along the Spanish coast. Due to the abundance of fresh fish and seafood, this dish is an absolute summer favorite in Spain. Paella de mariscos is prepared with a typical base of saffron-flavored rice, peppers, and tomatoes, but it owes its stunning visual appearance to the flavorful combination of fish, shrimp, mussels, and clams. It is recommended to prepare this rich dish over a wood fire to infuse it with a delicate smoky aroma.Expand

Fideuà is a colorful Valencian and Catalan dish often described as an interpretation of the popular paella. Similar to its more popular counterpart, fideuà employs a variety of seafood ingredients, but instead of rice, it combines them with thin and short pasta called fideo. The choice of seafood can include many fish and shellfish varieties such as cuttlefish, monkfish, and shrimps. To prepare the dish, pasta is shortly fried, and only later added and cooked in the flavorful saffron-spiced seafood broth. Like paella, fideuà is cooked in a shallow iron pan and it is typically not mixed in order to allow a crispy crust to be formed on the bottom. It is believed that this Valencian classic originated in 1930 in the city of Gandia, on one of many local fishing boats. In restaurants, it is often served in a pan in which it was prepared, and it is usually shared among a group of people. Before serving, the dish is often topped with chopped parsley and lemon juice, while some prefer to pair it with an aromatic aioli sauce.Expand

Arròs a banda is a Spanish rice dish originating from Alicante in Valencia. The dish was invented by fishermen who reserved the leftover fish from the markets and cooked it with potatoes and onions. The rice was cooked in the leftover fish broth, and it was used as a side dish that accompanies the fish, hence the name arròs a banda which means rice on the side. The broth is usually cooked with cheap and common fish such as rock fish, monkfish, and fish heads, with the occasional addition of saffron, paprika, bay leaves, garlic, or puréed tomatoes. The broth is always served apart from the rice. This humble rice dish is traditionally accompanied by allioli.Expand

Arroz con conejo y caracoles is a traditional rice dish originating from Alicante. The dish is usually made with a combination of rabbit pieces, bomba rice, snails, stock, saffron, chickpeas, tomatoes, onions, celery, carrots, bell peppers, rosemary, garlic, olive oil, and seasonings. The ingredients are browned, then cooked in stock which is brought to a boil, and the heat is then reduced in order for the dish to simmer until everything is fully cooked and the stock is fully absorbed. A crispy layer called socarrat should form at the bottom if the dish is properly prepared. Expand

Fartons are traditional Valencian sweet bar-shaped sponge cakes that are glazed with sugar. Especially popular in Alboraya, they are made with a combination of flour, sugar, water or milk, oil, yeast, and eggs. These elongated treats are typically dipped in orxata (Spanish horchata), but they can also be consumed with other beverages such as coffee or hot chocolate.Expand

Arroz al forn is a traditional Valencian dish of oven-baked rice. The dish has humble origins – in the past, it was prepared by the poor people that used leftovers from the stews. The ingredients used in this dish include pork ribs, chickpeas, rice, stock, tomatoes, onions, garlic, potatoes, morcilla sausages, paprika, saffron, and olive oil. The combination of these ingredients is baked in the oven, traditionally in cazuela de barro, which is a terracotta pot. In Xativa, a city near Valencia, there is an annual festival in honor of arroz al forn. There are also versions with added green beans, artichokes, duck, rabbit, chicken, and even pumpkin in some places.Expand

Espencat is a dish of roasted vegetables and cod from Valencia. Its name comes from the Valencian word espencar, meaning “to tear,” which describes the way the roasted vegetables are prepared before being combined with other ingredients. The dish is made primarily with red peppers and eggplants, which are roasted until their skins blister and char, then peeled and torn into strips. Salted cod, soaked to remove excess salt and then flaked, is often added, giving the dish a savory depth that contrasts beautifully with the natural sweetness of the vegetables. While cod is considered one of its main components, espencat can also be prepared without it, allowing the roasted vegetables to take center stage. In some versions, it incorporates canned chopped tomatoes, tuna (mojama), hard-boiled eggs, onions, pine nuts, and olives. Espencat is also closely related to esgarraet, another Valencian dish of flaked cod and roasted peppers, though espencat typically includes a broader mix of vegetables and textures. The preparation begins by roasting red peppers and eggplants—sometimes with garlic and onions—over an open flame or in an oven until their skins blister and blacken. Once cooled, the skins and seeds are removed, and the flesh is torn by hand into thin strips—a key step that helps the vegetables retain moisture and better absorb olive oil and seasoning. The cod is flaked into the mix, which is then dressed with generous amounts of extra virgin olive oil, salt, and often raw garlic for an aromatic finish. Some recipes recommend letting the dish rest for several hours or even overnight so the flavors can deepen and meld together. It is typically served at room temperature or slightly chilled as a starter, a side dish, or a light main course, often accompanied by slices of crusty bread to soak up the juices. The dish is most common in the warmer months, when peppers and eggplants are at their best, and it pairs particularly well with crisp white wines or dry rosés, which enhance its freshness and balance its flavors. Expand

Pericana is a traditional spread originating from the Valencian Community. The spread is made with a combination of salt cod skins, sun-dried tomatoes, dried chili peppers such as choricero or ancho, olive oil, and salt. The tomatoes and peppers are sautéed in olive oil until slightly softened, and they are then mixed with slightly charred salt cod skins. The mixture is seasoned with salt, drizzled with olive oil, and it’s then spooned over slices of bread such as a baguette. Pericana is usually served as a tapa or as an appetizer before the main course. In the past, this spread was a staple of farmers and shepherds due to the ease of preparation and easy storage.Expand

As the name suggests, longaniza de Pascua is a Valencian sausage that is traditionally prepared for Easter (Pascua means Easter in Spanish). This dry sausage is made with a combination of lard, salt, pepper, aniseed, and equal parts lean pork and beef. The combination is stuffed into natural casings and tied with a string. The curing process typically lasts between 7 and 10 days.Expand

Señoríos de Relleu is an olive oil producer located in the province of Alicante, Spain. The company specializes in producing extra virgin olive oil from a blend of native Spanish olive varieties such as Manzanilla, Blanqueta, and Arbequina. Their olive groves are situated in the mountainous region of Relleu, benefiting from a unique microclimate. Señoríos de Relleu emphasizes sustainable farming practices and often participates in various international olive oil competitions, where their products have received multiple awards.Expand

Masía el Altet is a Spanish producer of extra virgin olive oil from the Alicante region, with olive groves located between two natural parks – Sierra de Mariola and Font Roja. Thanks to its unique microclimate, high altitude, and rich variety of native olive cultivars, their oils are known for exceptional aroma and high polyphenol content. Production is strictly controlled – olives are harvested early and processed using a cold extraction method, ensuring maximum freshness and quality. They offer several product lines, including High Quality, Premium, and High End, made from Picual, Arbequina, and local varieties such as Changlot Real. Their oils are used by many renowned chefs, and the production is limited in order to maintain top-tier quality.Expand

Utopick Cacao, based in Valencia, Spain, specializes in producing high-quality, artisan chocolate. Each batch is carefully crafted using ethically sourced cacao beans, highlighting the distinct flavors of specific regions. Utopick employs traditional techniques combined with modern twists to create unique chocolate experiences. Packaging is environmentally conscious, using materials like sealed paper that preserve freshness while maintaining an eco-friendly approach.Expand

Quesos de Catí is a cooperative located in Catí, in the Castellón province of Spain. It specializes in producing artisan cheeses using milk sourced from local sheep and goats. The cooperative is known for producing a variety of cheeses, including some that are aged in caves to enhance their flavor profiles.Expand

HTO LOGISER 2015 SL is an olive oil producer based in Elda, Spain. They are known for producing high-quality olive oil products. The company focuses on maintaining traditional production techniques combined with modern quality controls.Expand