Page 207 - (DK Eyewitness) Travel Guide - Spain

INTRODUCING EASTERN SP AIN  205

The mountainous hinterland
is famous for its flavoursome
embutidos (cured meats),
especially morcilla (black
pudding/blood sausage)
and chorizo (spicy, paprika-
flavoured cured sausage),
along with its excellent rice,
which has earned its own
DO (denominación de origen).
Along the coast, you can
enjoy a wide range of fresh
Mediterranean seafood,
including sea bream baked in
a salt crust, or lobster stew
Spectacular harvest of wild autumn mushrooms in a local market from the Mar Menor. The
area’s Arabic heritage lingers
Murcia
north, the ancient Arabic particularly in the desserts,
heritage can still be tasted in Tiny, arid Murcia is almost a flavoured with saffron, pine
exquisite local sweets and desert in parts but, thanks to nuts and delicate spices.
desserts, from candied fruits to irrigation methods introduced
heavenly guirlache, made from by the Arabs more than 1,000 ON THE MENU
almonds and sugar. years ago, it has become one
of the largest fruit- and vege- Arroz Negro A Valencian rice
table-growing regions in Europe. dish; squid ink gives the
Valencia distinctive dark colour.
Valencia, the “Orchard of Spain”, Caldero Murciano Fisher men’s
is magnificently lush and fertile. stew, flavoured with saffron and
Most famous for its oranges, plenty of garlic.
it also produces countless Dorada a la Sal Sea bream
other fruits and vegetables, baked in a salty crust to keep the
partnered in local recipes fish moist and succulent.
with Mediterranean seafood Fideuá A paella made with
and mountain lamb, rabbit shellfish and tiny noodles instead
and pork. In spring, hillsides of rice.
blaze with cherry and almond Guirlache An Aragonese sweet,
blossom and, in autumn, the made of toasted whole almonds
golden rice fields are spec tac- and buttery caramel.
ular. Spain’s signature dish, Migas con Tropezones Crusty
paella, is a Valencian invention – breadcrumbs fried with garlic,
the local plump bomba rice is An embutidos (cured meats) producer pork and spicy cured sausage.
perfect for soaking up juices. shows off his wares

Paella In Spain’s best-known Lentejas al estilo del Alto Crema Catalana This hugely
dish, ingredients include saffron, Aragón Lentils are slowly popular dessert is an eggy
round bomba rice, and meat, cooked with garlic, chunks of custard topped with a
fish and shellfish. ham and black sausage. flambéed sugar crust.

204-205_EW_Spain.indd 205 26/09/17 11:01 am