Traditional savoury gastronomy of Tavernes de la Valldigna
Rice dishes, stews, traditional dough-based recipes and popular dishes from the cuisine of Tavernes de la Valldigna.
Traditional gastronomyOur gastronomy
The cuisine of Tavernes de la Valldigna is typically Mediterranean and offers a wide variety of dishes. Fish, seafood and shellfish, meat, cured meats and salted products, vegetables, legumes and fruit all fill our pantries.
This page separates gastronomy into two parts so that savoury recipes and traditional sweets are easier to browse.
Tavernes at the tableSavoury dishes and recipes
Select a recipe from the side menu or keep scrolling to see them all.
Green or winter paella
Ingredients:
- 500 g cleaned artichokes, cut into quarters
- 400 g shelled fresh broad beans
- 300 g chopped chicken
- 250 g chopped pork ribs
- 500 g rice
- 90 g crushed tomato
- 2 chopped garlic cloves
- 1 tablespoon paprika
- Saffron, olive oil and salt
Method
In an iron paella pan, fry the chicken and ribs with 8 tablespoons of oil. When the meat is golden, add the artichokes and broad beans and fry everything slowly.
Then lightly fry the chopped garlic and paprika, taking care not to burn it; quickly add the tomato and stop frying.
Add 2 litres of water and let it boil for about 20 minutes, until it reduces by a third.
Add the rice and saffron, taste for salt once it stops boiling, and adjust if needed.
Cook the rice carefully so it is ready in about 20 minutes and develops a light socarrat.
Valldigna paella
Ingredients:
- 200 cl olive oil
- Salt
- Garlic
- Crushed tomato
- 200 g green beans
- 200 g beans
- 110 g garrofó beans
- ½ chicken and ½ rabbit
- 8 minced-pork balls with pine nuts and parsley
- 12 cooked snails
- Food colouring
- 1.5 l water
- 500 g rice
Method
Put the oil and salt in the paella pan and fry the chicken and rabbit. Add the green beans, beans and garrofó and fry slowly. Add the garlic and tomato.
Add the water and wait until it comes to the boil. Add the meatballs and the previously boiled snails. Then add the rice and food colouring.
Cook over a strong heat until the rice is just right.
Mestall coca
Ingredients:
- 2 glasses strong flour
- 1 glass corn flour
- Sausage, bacon or sardine to taste
- 40 g fresh yeast
- Water
- Salt
Method
Preheat the oven to maximum temperature.
Meanwhile, mix the two types of flour in a bowl. Dissolve the yeast very well in lukewarm water and add it to the flour with a little salt. Knead with lukewarm water until the dough is soft rather than firm.
Place baking paper on a tray, grease it with oil and spread the dough on top with oiled hands so it does not stick.
Add the sausage, bacon or sardine on top and bake for about 20 minutes.
Vigil rice
Ingredients:
- 500 g rice
- 1 jar cooked chickpeas
- 2 large potatoes
- 200 g raisins
- 1 head of garlic
- 8 cod meatballs
- 1 l vegetable stock
- Salt
- Oil
- Food colouring
- Sweet paprika
Method
Preheat the oven to 200°C.
Heat the vegetable stock.
Fry the potato in an earthenware casserole. When it has softened, add 3 garlic cloves and fry them. Add the rice and fry it with the garlic for about 30 seconds.
Add the raisins and chickpeas and stir everything together. Pour in the hot vegetable stock and put the casserole in the oven for about 45 minutes.
Halfway through cooking, add the cod meatballs and let the dish finish cooking.
Stuffed peppers
Ingredients:
- 4 large red peppers
- ½ kg minced lean pork
- 6 garlic cloves
- 6 ripe tomatoes or a jar of chopped tomato
- 500 g rice
- 1 small cup olive oil
- Salt
Method
Grate the tomato, if using fresh tomatoes, and fry it with the garlic. When cooked, add the minced meat, season with salt and leave it until golden.
Add the rice, stir it together with the meat and set aside.
Clean the peppers by removing the stem end and seeds, rub them with oil and fill them with the meat and rice; cover them again with the stem end.
Place them on a tray and bake at 180°C for 40 minutes.
Allipebre
Ingredients:
- 1 kg eels
- 1 kg potatoes
- ¼ l olive oil
- 1 and a half heads of garlic
- Chillies
- Salt
- Smoked sweet paprika from La Vera
- Water
Method
Fry the crushed garlic cloves and, when they begin to brown, add the chillies, a spoonful of paprika and a little water so it does not burn.
Immediately add the diced potatoes and the eels. Add enough water without fully covering the eels.
Cover the casserole and cook over a high heat until the eels are done, about 25 minutes from when the stock begins to boil.
During cooking, remove the chillies and taste for salt and spiciness.
Soupy rice with beans and turnips
Ingredients:
- ¼ chicken
- ¼ rabbit
- 1 white turnip
- ½ small glass oil
- 1 bunch chard
- 250 g rice
- ¼ kg beans
- Salt
- Saffron
Method
Wash the chard and cut the turnip. Soak the beans the day before. Cook them separately in a small pot.
Put a pot with oil on the heat; before it gets too hot, add the meat, stir, and add the chard and turnip. Season with salt.
Then add the beans and as much water as needed until everything is well cooked. If necessary, add more warm water. When everything is cooked, taste for salt and add the rice and saffron. It is recommended to eat it very hot.
Traditional breakfast
What it includes
- Collaret peanuts
- Fresh salad with tomato, onion, olives and lettuce
- A tasty and generous sandwich
- Drink of your choice
- Coffee or cremadet
Description
Breakfast in Tavernes is enjoyed with all its traditional elements and with all five senses. It begins with collaret peanuts, followed by a fresh salad with tomato, onion, olives and lettuce. Then the palate is ready for the main element: a tasty and very generous sandwich.
The gastronomic experience is completed with a drink of your choice and ends with a coffee or a cremadet, making it a complete and satisfying meal.
Pepitos
Ingredients:
- Small rolls, pablanquet style
- 1 kg crushed natural tomato
- 4 chopped red peppers
- 250 g minced lean pork
- 2 tablespoons pine nuts
- 3 boiled eggs
- Egg and milk for coating
- Salt and olive oil
Method
Put a pot on the heat with 3 tablespoons of oil. Add the crushed tomato, season with salt, sugar and paprika to taste, add the peppers, mix well and cook for 45 minutes over medium-low heat, stirring often, until well cooked. Add the pine nuts and the boiled eggs cut into small pieces.
Cut one end off each roll and remove the crumb without breaking the crust. Keep the roll and the cut end, which will act as a lid. Fill the rolls with the mixture, close them, dip them in milk and beaten egg, and fry on both sides in plenty of hot oil.
