Home ›
  • warning: Invalid argument supplied for foreach() in /var/www/clients/client0/web9/web/sites/all/themes/cullera/cullera/node-banners.tpl.php on line 85.
  • warning: Invalid argument supplied for foreach() in /var/www/clients/client0/web9/web/sites/all/themes/cullera/cullera/node-banners.tpl.php on line 85.
  • warning: Invalid argument supplied for foreach() in /var/www/clients/client0/web9/web/sites/all/themes/cullera/cullera/node-banners.tpl.php on line 85.
Compartir
Imprimir

Gastronomy

Gastronomy is, without a doubt, a global phenomenon, and one might even say that the Mediterranean diet is one of the most popular and renowned cuisines given its healthy and unbeatable qualities.

Cullera’s gastronomy offers a range of possibilities and includes endless varieties of meals that use local produce. The orchards, the Mediterranean Sea, the rice fields, Júcar River, the fresh water of the Estany and the marshes are home to the basic ingredients used to produce mouth-watering meals.

Tuck in to these delicious and varied traditional dishes!

Pepper and aubergine esgarraet

Miniatura: 
Serves 4
  • One red pepper
  • One green pepper
  • One aubergine
  • 100 g of dried English cod
  • One clove of garlic
  • Extra virgin olive oil
  • Salt

Preparation:

Roast the peppers and aubergine, then put in a pan with a lid and set aside, flake the cod, peel and chop the garlic. Peel the peppers and aubergine and tear in shreds with your hands, put on a plate, add the cod, garlic and oil, salt if necessary and mix well.

Herb pasty

Miniatura: 
Serves 4
  • Mixture of chard, spinach, sow thistles, dandelion leaves
  • 250 cc beer
  • 250 cc sunflower oil
  • one spoonful of flour
  • one spoonful of salt
  • one clove of garlic
  • an egg

Preparation:

Cod croquettes

Miniatura: 
Ingredients
  • 1 kg of cod
  • 1 kg of potatoes
  • 4 cloves garlic
  • Pine nuts
  • Nutmeg
  • Parsley
  • 2 eggs
  • Oil, salt

Preparation

Paella Valenciana

Miniatura: 
Serves 4
  • 1/2 chicken
  • 1/2 rabbit
  • 500g rice D.O Valencia Senia variety
  • 400g flat green beans
  • 200g of large haricot beans
  • 200g of small haricot beans
  • 1/2 grated ripe tomato
  • 125 cc olive oil
  • one spoonful of salt
  • one spoonful of sweet paprika
  • 4 strands saffron

Preparation:

Seafood rice

Miniatura: 
Serves 4
  • 500g rice D.O Valencia Senia variety
  • 4 lobsters
  • 8 shrimp
  • 4 king prawns
  • 240g cuttlefish
  • several spoonfuls of stock made from whitebait, crabs, mantis shrimps
  • 125 cc olive oil
  • one spoonful of salt
  • one spoonful of sweet paprika
  • 4 strands saffron and 1/2 grated tomato

Preparation:

Young gentleman’s rice

Miniatura: 
Serves 4
  • 500g rice D.O Valencia Senia variety
  • 8 shrimps
  • 8 lobsters
  • 8 king prawns
  • 500g hake
  • 240g cuttlefish
  • 1/2 grated tomato
  • 125 cc olive oil
  • one spoonful whitebait
  • one spoonful of salt
  • one spoonful of sweet paprika
  • 4 strands saffron

Preparation:

Rice with giant crab

Miniatura: 
Ingredients
  • 2 giant crabs
  • 1 cuttlefish
  • 8 clams
  • 200g of hake
  • one spoonful of fresh tomato
  • one spoonful of onion
  • one spoonful of garlic
  • 250g rice D.O Valencia Senia variety
  • 80cl extra virgin olive oil
  • 2g colorant
  • 4 strands saffron
  • 12g sweet paprika
  • spoonfuls of fish stock

Preparation

Rice “fesols i naps” (beans and turnips)

Miniatura: 
Serves 4
  • 300g rice D.O Valencia Senia variety
  • a pig’s trotter
  • 400 g of pork bones with skin
  • 200 g of veal shank
  • 400g turnip
  • 200 g white beans, soaked
  • 2 bunches of chard
  • (Optional - onion morcilla sausage or white sausage)
  • In hunting season a duck
  • one spoonful of sweet paprika
  • 4 strands saffron
  • one spoonful of salt
  • 80cc olive oil

Preparation:

Baked rice

Miniatura: 
Serves 4
  • 500g rice D.O Valencia Senia variety
  • 4 onion morcillas (black puddings)
  • 4 slices pancetta
  • whole head of garlic
  • 300g chick peas
  • Ripe tomato in four slices
  • 200g turnip
  • 8 slices of potato
  • a pig’s trotter
  • 160g ribs
  • 400 g pork backbone
  • 50 cc olive oil
  • one spoonful of sweet paprika
  • 4 strands saffron
  • one spoonful of salt

Preparation:

Black rice

Miniatura: 

Same as the recipe for young gentleman’s rice, but don’t add paprika or saffron, and add cuttlefish ink to the fish stock to give it the black colour. With the cuttlefish fry some baby squid from which we have only removed the quill and mouth.

Sticky rice with lobster

Miniatura: 
Serves 4
  • 1 kilo lobster
  • 300g rice D.O Valencia Senia variety
  • 240g cuttlefish
  • 200g artichoke
  • 100g of large haricot beans
  • 80cl extra virgin olive oil
  • one spoonful of fresh tomato
  • 2g colorant
  • 4 strands saffron
  • 12g sweet paprika
  • spoonfuls of fish stock
  • one spoonful of salt

Preparation:

Vegetable Paella

Miniatura: 
Serves 4
  • 200g of cauliflower
  • 2 red peppers
  • 100g of green beans
  • 50 g shelled peas
  • 100g shelled broad beans
  • 1 bunch spring garlic
  • 1 bunch spinach
  • 2 fresh artichokes
  • 2 ripe tomatoes
  • 4 cloves garlic
  • 400g rice
  • 3 cups oil
  • Saffron, paprika, salt
  • 3 l water

Preparation

Rice with ribs and cauliflower

Miniatura: 
Serves 4
  • 500g rice D.O Valencia Senia variety
  • 800g pork ribs
  • one cauliflower
  • water
  • 1/2 grated tomato
  • one spoonful of salt
  • one spoonful of sweet paprika
  • 100cc olive oil

Preparation:

Seafood stew

Miniatura: 
Serves 4
  • 1 kilo lobster (or king prawns)
  • 800g of hake
  • 400 g of diced potatoes
  • 80cl extra virgin olive oil
  • 50 g grated fresh tomato
  • 100 gr grated onion
  • 20 g chopped garlic
  • 40 g almonds and pine nuts crushed in a mortar
  • 2 slices of fried bread
  • 4 sprigs parsley
  • 20g sweet paprika
  • spoonfuls of fish stock

Preparation

Garlic and pepper with eels

Miniatura: 
Serves 4
  • 1 kilo cleaned eels
  • 480 g of peeled diced potatoes
  • 95 g peeled chopped garlic
  • 80cl extra virgin olive oil
  • 40g sweet paprika
  • spoonful cayenne pepper
  • water
  • salt

Preparation

Wild duck stew

Miniatura: 

 

Serves 4
  • 400g eels
  • 240g potatoes
  • 800g of duck
  • 100g of large Mareny haricot beans
  • 4 eggs
  • 60 g chopped garlic
  • 100 cl extra virgin olive oil
  • 24g sweet paprika
  • 1/2 cayenne pepper
  • 50 g toasted almonds.
  • 4 sprigs parsley (leaves only)
  • Spices to taste (optional)
  • salt
  • Mineral water

Preparation

Fideuà (Noodles)

Miniatura: 
Serves 4
  • 3/4 kg small fish
  • 100 g hake cut into dice.
  • 1 grouper bone
  • 4 lobsters
  • 8 shrimps
  • 2 cuttlefish of about 200 g.
  • 400 g of short, thick noodles (fideuà)
  • 2 ripe tomatoes, peeled and chopped
  • 250 g onion
  • 2 cloves garlic
  • One cup of olive oil
  • Paprika, 2 bay leaves, saffron and salt

Preparation

Clams a la marinera

Miniatura: 
Serves 4
  • 1200 g clams
  • 2 heads of garlic
  • 1 onion
  • a few sprigs parsley
  • Half large glass of good olive oil
  • 1 wine glass of soft, dry wine
  • 1 teaspoon of flour; salt

Preparation

Sweet potato turnovers

Miniatura: 
For the dough
  • 250 cc sunflower oil
  • 160 cc cazalla anis
  • 80g sugar
  • spoonfuls of cake flour
  • sweet potato jam (500g sweet potato, 500g sugar)

Preparation

For the filling boil the sweet potatoes in their skins. Peel, remove the inside and while still hot work mix it with sugar and a pinch of cinnamon to form a paste. To prepare the dough, mix the oil, the sugar and the anis. Add flour gradually until the dough is smooth, then leave to stand. Prepare the jam and make the turnovers, sprinkle with a little sugar and bake.

Lemon coca

Miniatura: 
Ingredients
  • 500 cc full fat milk
  • 250 cc sunflower oil
  • 650g sugar
  • 650 g cake flour
  • 6 eggs
  • 3 sachets of fizzy powder (gaseosa) of each colour
  • cinnamon and lemon zest

Preparation

Mix all the ingredients and pour onto a baking sheet that is greased or lined with brown paper, sprinkle with sugar and cinnamon and bake for 30 minutes at 160 º, depending on the oven.

Anise rolls

Miniatura: 

Ingredients

  • 500 cc cazalla anis
  • 500 cc sunflower oil
  • 500g sugar
  • spoonfuls of cake flour

Preparation

Make a dough with all ingredients and leave to stand. Form the rolls and bake at 160 º for 18 minutes, depending on the oven.

Rosegons

Miniatura: 
Ingredients
  • 500g sugar
  • 500 g of unpeeled almonds
  • 4 eggs
  • 150 cc sunflower oil
  • spoonfuls of cake flour

Preparation

Mix all the ingredients into a dough, let it rest, the form and bake the rosegons.

Pumpkin doughnuts

Miniatura: 
Ingredients
  • Roast pumpkin
  • spoonfuls of flour
  • spoonfuls of yeast
  • eggs

Preparation

Make a dough with all ingredients then let the yeast take effect. Mix the dough and make the doughnuts and fry in a frying pan with plenty of oil. Always form them with wet hands, to prevent dough from sticking. They are good to eat sugared shortly after removing from the pan.

Coca Cristina

Miniatura: 
Ingredients
  • 900g sugar
  • 125 g flour
  • 1000 g ground almonds
  • 14 eggs
  • cinnamon and lemon zest

Preparation

Separate the yolks from the whites and mix all ingredients except the egg whites. Beat these until stiff. Fold in the egg whites slowly to form an even mixture. Take some wafers and put a bit of the mixture on each. Bake at 160 º for 20 minutes.

Arnadí “pumpkin cake”

Miniatura: 
Ingredients
  • 1 pumpkin of 2 kg
  • 200 g ground almonds
  • 150 g flour
  • 500g sugar
  • 4 egg yolks

Preparation

Roast the pumpkin and leave to cool. When cool, place the well-drained pumpkin in bowl with the almonds, flour, sugar and yolks. Knead very well until it forms a dense mixture. Put in a dish, garnish with almonds and place in oven at 160 degrees for half an hour.

Sanguineli or clementine sorbet

Miniatura: 
Ingredients
  • 1000 cc juice of blood oranges
  • 180g sugar
  • juice of 1/2 lemon
  • 100g of ice cream stabilizer

Preparation

Mix all ingredients in a blender, leave to stand in refrigerator for an hour. Blend again put in butter churner or failing that in the freezer.

Navelinas or Lane-Late in jam

Miniatura: 
Ingredients
  • 1000 g naveline oranges
  • 800g sugar
  • 1 lemon

Preparation.

Peel the oranges and cut into eight slices. Add the sugar and lemon juice, along with a little orange zest. Heat in a pan, preferably non-stick, and skim and stir with a wooden spoon until the mixture has the texture of jam.

Tours Virtuales y Audioguías de Cullera

Tools

Tools_en

Photo Gallery

Logos institucionales Logos institucionales Logos institucionales Logos institucionales Logos institucionales Logos institucionales Logos institucionales