The Costa Blanca region of Spain’s Valencian Community experiences a subtle yet delectable change as the summer’s intense heat gives way to the fall’s mild warmth. The cuisine of the area transitions from light, refreshing summer fare to hearty, comforting dishes that honour the bountiful harvest of the season.
Anchored by the province of Alicante, this coastal region embraces the comforting richness of cooler-weather produce while retaining its Mediterranean identity. You’re in for a true culinary adventure if you’re travelling to the Costa Blanca in the autumn.
The Harvest: Fruits and Vegetables of the Autumn
Seasonal cooking is based on the abundance of produce that the local markets offer in the autumn:
- Dates and Pomegranates: The region surrounding Elche and Orihuela is well-known for its palm groves and the premium Mollar de Elche pomegranate, which is sweeter and less acidic than other varieties. Autumn is also when dates are harvested, and they can be eaten raw or packed with delicious fillings like serrano ham and goat cheese.
- Pumpkin: A seasonally versatile star, pumpkin can be used in both savoury and sweet recipes. Crema de Calabaza, a velvety, creamy pumpkin soup that’s ideal for a slightly cooler evening, is a favourite comfort food.
- Quince: Seldom is this tart, hard fruit consumed raw. Rather, it is cooked down with sugar to produce the firm, sweet Dulce de Membrillo, or quince paste, which is a traditional Spanish side dish for aged or fresh cheeses like Manchego.
- Mushrooms (Setas and Niscalos): When the first autumn rains arrive, people start looking for wild mushrooms. Saffron milk caps, for example, are prized for their earthy flavour and meaty texture, and they are frequently sautéed simply with garlic and olive oil.
Comforting “Spoon Dishes” and Rice
Plates de cuchara and thicker, more substantial rice preparations are best enjoyed in the autumn.
- Arroz al Horno, or baked rice, is a traditional dish that is especially typical of the Alicante region. It is typically made with black pudding, tomatoes, chickpeas, pork cuts and a whole head of garlic baked in rice. It is the pinnacle of comfort food for the autumn and is richer and less brothy than paella.
- The traditional Costa Blanca comfort food is olleta, a regional stew that is particularly popular in inland towns like Vilena. It’s a substantial combination of seasonal vegetables like pumpkin and cardoons, different meats, usually pork ribs or trotters, and legumes like beans and chickpeas.
- Arroz Meloso: This “melow”, or creamy, rice dish is a slightly soupy variant that sits between a dry paella and a full-on stew. It’s often made with seasonal ingredients like mushrooms, rabbit, or game, providing a warmth ideal for cooler days.
- Typically found inland, cocido on pelotas is a hearty stew consisting of meat, vegetables, and—most importantly—pelotas, which are made with minced meat, breadcrumbs, egg, and spices and simmered in a flavourful broth.
A deeper understanding of the Costa Blanca’s rich culinary tradition—which skilfully combines the bountiful gifts of the Mediterranean coast and the fertile inland valleys—can be gained by investigating the region’s seasonal cuisine in the autumn.
Author: Melissa Williams
Hi, I’m Melissa, a creative writer and ESL teacher with a passion for storytelling. I started writing fiction when I was young, and I eventually discovered that I loved performing, working all over the Costa Blanca as a semi-professional singer. I now write articles that I hope will inspire and engage readers by using my creativity. Whether I'm sharing personal insights or delving into local culture, I try to produce content that is relatable and meaningful. working as a creator of events and features.
No Comment! Be the first one.