Gastronomia Vinalopó Alto, Medio Y Bajo
Gastronomia Bajo Vinalopó
The main dish in Elche is Arroz con costra (Rice with shell), that is made in a clay pot and whose ingredients are rice, rabbit and / or chicken, different types of sausages, oil, salt, saffron, egg, tomato and chickpeas. Other typical dishes of ilicitanian gastronomy are Rice with Rabbit and Snails and traditional stew with balls and the Mullet of Hondo with aioli. As an appetizer worth testing Elche delights, which are made of dates with an almond wrapped by fried bacon, unifying the textures and flavors. In addition, we find also the dish called Pipes i carases, composed primarily of dried cod, peppers and oil. As desserts includes dates, pomegranates, figs and the Tortada of Elche or fig bread, also fogasetas that are made at Easter.
Arroz con costra(4 personas)
400Grs. Round rice, 150grs. chicken breast, 100g. of lean pork, 100g. white sausage, 50g. red sausage (fennel sausage if possible), 50Grs. butifarrón, 100grs. white (blanco,typical sausage Levante), 100 Grs. cooked chickpeas, 10 fresh eggs, 1/2 cup olive oil, 1 large grated tomato, One and a half Litre water(or chicken broth), saffron and salt.
Fry all meat together with sausages, reserving the butifarron and blanco. When is brown add the tomato and saffron. Once is becoming dry add water and cook it for 30 minutes. Should be left approximately half the water, at this moment add the rice and the remaining sausage, let it cook for 5 minutes and make a salt test, do not add salt before butifarron. Boil it for about 13 minutes around medium heat while the eggs are beaten and turn on the oven.
After this time reserve rice, we cover it with beaten egg and bake in the oven for another 6/7 minutes to form a golden crust
Arroz con conejo, caracoles, "pota i mondongo"
In most houses of Crevillente Sunday is the day of rice. And, although it is not consumed every Sunday, there is no more typical rice in Crevillente than Rice with "pota and mondongo" (rice with beef tripe and leg). I know it sounds a little disgusting, but it is great. The tripe is nothing more than the guts of the calf. And the pota is the leg of veal. The special thing about this rice, besides its flavor, is its sweet flavour and lips get stuck.
- 1 Rabbit
- 1/2 kg pota and mondongo (1/2kg total)
- 1 garlic clove
- 1 red pepper
- 4 ripe tomatoes
- 2 dozens snails
- 200 gr. chickpeas
- 600 gr. rice
- 2,5 litres soup
- saffron, salt, oil
The night before we put the chickpeas in water. We clean the leg and the mondongo and boil it together with the chickpeas for an hour in a quick pan. Once boiled, we bone the leg and we cut it and also cut the mondongo into small pieces. we strain and reserve the boiled broth. In a pan, we fry the garlic together with pepper in slices. We reserve it. We cut the rabbit into pieces and we fry it until is brown. We reserve rabbit, then we fry ripe tomatoes. And once is fried, we add the chick peas and snails and mix for some minutes. Add to the pan then the rest of ingredients except peppers, pota and mondongo. We put broth, salt, saffron, and when starts boiling we add rice. Three minutes later we add pota, mondongo and pepper, after some minutes. . . ready!!
Caldero de Santa Pola
The Caldero is the main dish of Santa Pola and is also typical from Tabarca and Alicante. It's a full meal as it has its fish, which is the first dish and secondly abanda rice. This dish is always accompanied by aioli.
- 1,5 kg mixed fish (rock fish) (chicken fish, rat fish, grouper, lechola, monkfish, rascasa, spider fish, mullet, bream, mackerel, etc..) li>
- 1 sepia (optional) for "a banda" rice
- 2 Ñoras
- 1 bulb garlic
- 300 gr crushed tomato
- 3,5 liters water
- Thick salt
- 150 ml olive oil
We manipulate the fish carefully to avoid be pricked (their spines are very dangerous) and we remove scales, guts and some skewer they may have (remember you have to be very careful). We wash well and cut into chunks. Once cut we add plenty of salt, on both sides of the fish, leaving it at least two hours with salt. After this time desalinate it under the tap with water and reserve it. Put a pan on the fire with oil. Fry the ñoras and reserve them. In a mortar put the garlic cloves and chop them with a little salt. When they are chopped them out with a spoon and reserve. We add to the mortar the minced ñoras. Fry in chopped garlic, fry until they begin to brown and add the grated tomato. Fry very well. Once fried add about three litres of water and put a little water in the mortar where the chopped peppers(ñoras) are. Move and also add it to the pan. Put a bit of saffron and let it boil. Add the fish about 20 or 30 minutes later. Once boiled fish place it in a tray. In a saucepan put some boiling fish broth, a spoon of aioli, move and add the fish on top. Prepare paella with the fish broth.
Gastronomia Vinalopó Alto y Medio
One of the typical dishes of the Vinalopo region is the Gachamiga
- * 1/2 l. olive oil
- * 1 garlic bulb
- * 4 l. water
- * 1 Kg bread flour
- * 2-3 de salt spoons
Heat the oil in a large skillet and throw the garlic with one cut each. Once browned garlic are removed and set aside. Add 1kg. flour and move it with oil until all the flour is wet and lumpy. Begin to add the water and break up the lumps of flour until a dough starts to get increasingly dense. From here you have to work a lot trying to keep the dough from sticking the edges. When the dough starts to not stick start to spin the pan holding with 2 hands and carefully. The estimated time is about 1 hour to 1 and 20 min.
Half rabbit. Half chicken. 2 dozen snails. An onion. two ripe tomatoes. Olive oil. 250 grams. mushrooms. 2 cakes 500g gazpacho. Pebrella.
Fry the chicken, rabbit, grated onion and tomato putting it to boil. Add the mushrooms, pebrella, previously cheated snails and continue cooking. cut gazpacho into small pieces and add it to the boiling pan, leaving part of it which will be the entire bed in the dish when served. Note: You do not need much cooking time and it is typical to accompany them with a little all i oli
Another typical dishes in the zone are toñas, borreta de Sax or the Triguico de Villena