Spanish gastronomy: Discover with us

image la Gastronomie en Espagne

image Spanish gastronomyHere you can find information about Spanish gastronomy.

Buying a house in Spain is a very important thing for our clients and knowing the amenities such as the gastronomy in Spain to enjoy the Spanish life at the table is an asset.

It is part of our job to help you discover a good restaurant by the sea or a nice terrace in the sun and of course knowing the Spanish restaurants in the area of Alicante, Murcia and Almeria allows us to give you good information to go and eat in Pilar de la Horadada for example.

The gastronomy of a country is not only about eating, it is also about the history, culture, habits, relationships between people, economy and even the weather of the region.

In the south-east of Spain it is warm, in our region the Costa Blanca and the Costa Calida with an average temperature of 18 degrees Celsius all year round.

That’s why the gastronomy is adapted to this temperature. Paella, tortilla de patata, caldero, jamon iberico, pulpo are very popular dishes.

The paella de marisco

image Paella-de-marisco

Who hasn’t heard of paella? It is a typical dish of the southern region of Spain.

Paella means frying pan and refers to the container in which the recipe is made and which gives it its name. Paella is a rice-based recipe that originated in the Valencian Community (Spain) and is now very popular throughout Spain.

It is prepared in many different ways, with seafood, chicken, vegetables, rabbit, etc.

Eating a paella de marisco by the sea is a classic

Two advices, avoid restaurants where you see pictures of paella advertised, it’s probably frozen. And don’t eat paella for dinner, it’s too heavy.

El caldero

In the region of Murcia (Costa Calida) just down the Costa Blanca, there is a variant of paella called caldero. Like the paella, the caldero means the container where the recipe is prepared. This recipe is typical of the coastal towns. In the old days the fishermen made a fish broth in this pot and then ate the fish separately.

In the restaurant Venezuela in San Pedro del Pinatar they make a very good caldero.

The tortilla de patata

Omelette with potatoes very popular in Spain. Everywhere in Spain you can find a bar or restaurant to taste a tortilla de patata.

And as in all countries, it is the grandmothers who make the best ones.

There is a very strong discussion in Spain whether the tortilla de patatas is with onions or not. After all, it’s a matter of taste.

The pulpo

This dish is popular in Galicia region but you will find it all over Spain.

With potatoes served on a dish made of boiled water and seasoned with salt and paprika. The key to making it tender is to whip it before and scare it before putting it in the pot.

In Murcia it is typical to make it in the oven, very good too.

And finally

Iberian ham



Iberian ham comes from pigs of the Iberian race, which originates in Spain and is found nowhere else in the world. Highly appreciated in Spanish gastronomy, Iberian ham is a type of Serrano ham discovered by Joan Bernad from the Iberian pig breed.

There are several types of Iberian ham, depending on the breed of animal and the diet it has received throughout its life.

Based on this distinction, we can make two classifications:

100% Iberian ham: it comes from 100% Iberian parents.

Crossbred: the percentage of crossbreeding with the Duroc breed must be specified.

In terms of food:

Jamón de Bellota: Iberian pigs reared free-range in the dehesas and fed on natural pasture and acorns during their last months of fattening.

Jamón Cebo de los Champas: Iberian pigs reared in the open air and fed on natural pastures and animal feed.

Jambon de Cebo: Iberian pigs that have not been reared in the wild but on farms and whose diet is based on cereal and legume fodder.

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