GASTRONOMIC TOURISM IN BENISSA. WHAT TO EAT IN BENISSA?
It is well known that Mediterranean cuisine is one of the healthiest and tastiest in the world, and this is another good reason to buy a finca in Benissa.
The importance of this type of gastronomy can be seen in the fact that UNESCO even proclaimed the Mediterranean food as Intangible Cultural Heritage of Humanity in 2013, as it has great benefits for our health and lifestyle.That's why eating in Benissa is a pleasure that helps to take care of your health.
Rice, one of the basic pillars
In the Mediterranean food and especially in Benissa we can find tasty traditional rice dishes such as:
“El arròs del Senyoret”
The legend of the Arroz del Senyoret tells that, in a restaurant on the Valencian coast, a man ordered a paella with seafood. But as he didn't want to : neither to dirty his finger while eating, nor to use a knife, he asked the restaurateur to find a solution. He reinvented the dish without changing the ingredients, but with shelled crustaceans and only fish meat.
The customer was finally able to eat his rice with a spoon without using his fingers.
“Arròs amb fesols i penques”
This is a typical dish from the Marina Alta (Alicante) and the surrounding areas. From one village to another things vary a lot and also within the same village, from home to home...
“El Putxero”
Putxero Valencià is a very traditional dish, one more variant of the broths that are made in all the regions of the country: l'escudella i carn d'olla from Catalonia, puchero andaluz, cocido madrileño, cocido murciano, etc. All of them include pulses, meat, vegetables and sometimes sausages, and all of them vary depending on the region and the season in which they are prepared.
In addition to chickpeas and meat, the Valencian stew is characterised by the typical vegetables of the area, such as bajoca, penca, napicol and meat balls wrapped in cabbage leaves.
Cocas
A dough made with flour, simple and versatile, which allows for different versions is the key to the recipe's success. Cocas with garden vegetables, typical sausages or typical Mediterranean fish and seafood are a dish that can be found in bakeries and restaurants in the Valencian Community.
Putchero de Polp
This dish is a traditional dish from Benissa and Calpe, who dispute its authorship. What is clear is that it is a seafood dish born from the cookers of the fishermen's boats and there are many variations.
Sea urchins
A delicacy as exquisite as caviar. Sea urchins can be eaten raw, simply by opening them and adding a few drops of lemon or lime. Its intense sea flavour is best appreciated raw. It can also be used in scrambled eggs, salads, baked or combined with various fish dishes.
Red Prawns
Emblem of the Mediterranean, with a reddish shell and a marine flavour with a sweet touch, the red shrimp is a gastronomic luxury. Weighing 45-50 grams, their flavour is 100% marine and iodised with a hint of sweetness, largely stored in their head, where they keep their eggs and heart.
Esgarraet
Esgarraet, one of the thirteen wonders of the Valencian Community that are not paella, is one of many culinary combinations of peasant and popular origins of salted cod with whatever vegetables were at hand. In its simplest version, it has only torn cod or "esgarrat" - which is what the name means - mixed with excellent roasted and peeled red peppers, plus a pinch of garlic and a good olive oil, as well as some salt, if necessary.
A very popular tapa in Valencian bars, the sweetness of the peppers and the saltiness of the cod go together like hotcakes in this dish, of which, as with all traditional dishes, there are numerous variations. The cod can be used in this dish as it is, briefly soaked in water to remove excess salt, a little desalted to taste or even grilled. Some people add black olives or pine nuts as garnish.
“Pulpo seco” (Dried octopus)
Some sailors' stories tell that dried octopus began to be dried on the boats and that it was consumed as a substitute for tobacco for the sailors who spent so many hours at sea.
The image of octopuses drying in the sun, as if they were clothes, is one of the most typical images of the coast of Alicante and was once a common sight. Nowadays it can only be seen in certain restaurants. Drying octopus in the sun and sea breeze is an art that requires care and specific conditions that occur in certain months of the year, always making sure that the humidity is not excessive.
Once the legs are dry, roast them on the fire (cooked directly on the flame) or on an iron griddle until they are golden brown. Cut into thin slices and dress with a good olive oil. This dish is best eaten hot as it is much tastier.
Capellets de Benissa
A typical dessert from the town of Benissa. CASPELLETS are round or oval pancakes, also typical of the whole Marina Alta region, which are eaten as a substitute for bread. Delicious with savoury snacks such as anchovies, melba, mojama, etc.
Fartons con Horchata
Another typical dessert of Benissa and the Valencia region, especially in the summer season, when the heat is at its peak, are the "fartons con horchata" (fried fritters with tiger nut milk).
Living in Benissa offers you the possibility to enjoy the Mediterranean home made food.
The culinary offer of Benissa and the surrounding villages is spectacular and the food is another reason, together with the good weather, the beach and its people, to buy a country house in Benissa. Brassa Homes® is an expert real estate agent in the Benissa area and they are sure to find the home of your dreams.