Spanish Food Guide

Rice is the foundation of Valencian cuisine. Paella Valenciana (with rabbit, chicken, green beans and garrofón) originates from this region. Arroz a banda is a fisherman’s rice cooked in fish stock and served with alioli. Arroz negro is coloured and flavoured with cuttlefish ink. Fideua is the same concept but with short noodles instead of rice.

Beyond rice, look for olleta alicantina (a hearty winter stew), coca (Valencian flatbread), and gamba roja de Dénia — the prized red prawns that command high prices but deliver extraordinary flavour. Turrón from Jijona is the region’s famous almond nougat dessert.

Tapas bars are everywhere, from tiny hole-in-the-wall joints in old towns to modern gastro-bars. Ordering is informal — stand at the bar, point at what looks good, or ask for recommendations. Classic tapas include patatas bravas, boquerones en vinagre (anchovies in vinegar), jamón ibérico, and tortilla española.

In traditional Spanish bars, ordering a caña (small beer) may come with a free tapa — an olive, a slice of tortilla, or a small tostada. This lovely tradition survives in local bars away from the tourist strip.

For the most authentic experience, eat where the locals eat — which usually means avoiding restaurants on the tourist seafront promenade and heading one or two streets back. Look for places with a Spanish menu written on a blackboard and a busy lunchtime crowd.

The menú del día (set lunch menu) is offered by most restaurants on weekdays, typically including three courses, bread and a drink for €10–15. It’s the best-value meal in Spain and a great way to try local cuisine.

For rice dishes, look for dedicated arrocerías rather than general restaurants. Rice dishes typically serve 2 people minimum and take 20–30 minutes to prepare — worth the wait.

Lunch is the main meal, served from 13:30 to 15:30. Dinner rarely starts before 21:00. Bread is almost always served, and it is normal to mop your plate with it. Water and wine are standard at lunch — a glass of house wine at a local restaurant can cost as little as one euro.

Tipping is discretionary. Locals might leave small change or round up; 5–10% is generous. Service charges are not added to bills in Spain. Calling for the bill (“la cuenta, por favor”) is normal — waiters won’t bring it until you ask.