Local
Cuisine
Costa Almeria
Andalucian cuisine reflects both Roman and Moorish
influences, utilising all the quality local agricultural
and marine products available. The Romans taught the
Andalucians how to cultivate vines and wheat and the
Arabs how to grow fruit and vegetables, using advanced
irrigation techniques. Typical local dishes include:
“Almeria-soup” (seafood based), “Olla
de trigo” (a fennel and wheat stew), “Gurullos”
(flour balls, fried in lard and flavoured with bacon,
garlic or spicy sausage) and, of course “Tapas”,
seafood Tapas being a speciality. Whilst Tapas bars
are to be found throughout Spain, Almeria is unique
in that most of its bars still serve free Tapas to those
who purchase alcoholic drinks - this custom is, sadly,
rarely now found elsewhere.
Costa Blanca
Alicante is renowned for its Mediterranean cuisine,
with emphasis on seafood and fresh fish dishes. Rice
is the staple food ingredient. Again, you will find
an abundance of Tapas and also “montaditos”
(very small sandwiches) with a variety of fillings.
One local speciality is “Paella Negro” (Black
Rice), a paella dish cooked in squid ink, which accounts
for its distinctive colouring. Alicante region also
produces some of the best Turron (Nougat) in Spain and
is a particular favourite during the Christmas season.
Costa Calida
Cereals, vegetables and olive oil are the staple cuisine
of the Murcian region, complemented by fish and shellfish.
The region is famous for its goats cheese and the local
prawns, due to the salty Mar Menor waters, are especially
succulent.
Because each area is home to a large International
community, there are restaurants along the coast catering
for all tastes. Remember to ask in all restaurants for
the “Menu Del Dia”. Most restaurants offer
this facility and you can have a three course “a
la Carte” equivalent meal with wine for as little
as 15 Euros per person.
|
