IAN & SPAIN

Pork in tomato sauce is one of the many traditional dishes of Spanish cuisine that is made throughout the length and breadth of the territory. With a few very cheap ingredients, you can enjoy this dish either at home, or at the bar as an appetizer or tapa, and always, of course, with a good piece of crusty bread to dip in the sauce.

Preparing it is very easy since it basically involves cooking the meat with a decent amount of tomato. The quality of the latter is important though. 

It is important to get some very ripe tomatoes or a very good tomato preserve. During cooking, the sauce is concentrated and reduced while it is impregnated with the juices of the meat, giving it that characteristic flavour that is so popular. In addition, this is one of those stews which tastes even better if you let it rest for a whole day.

To accompany it, you can have white rice for example or even a portion of good chips. Other accompaniments that are common, especially when eaten as a main dish, are fried eggs and fried green peppers, which help to fill out the meal.

Getting hungry?

BASIC INFO:

Preparation time: 10 minutes

Cooking time: 1 hour 10 minutes

Total time: 1 hour 20 minutes

Ingredients  for 4 people

800g  lean pork meat, chopped

Salt

Ground black pepper

1 large onion

1 Italian green pepper (optional)

4 cloves of garlic

800 g of very ripe natural tomato or canned

4 tablespoons olive oil

150 ml of white wine

1 or 2 bay leaves

parsley (optional)

Sugar (optional)

STEPS:

To prepare this fantastic recipe, we need 800 g of lean pork meat, chopped and ready to cook. However, first, we are going to check it to remove any excess fat that has remained. Generously season with salt and pepper and let it stand while we prepare the vegetables.

Take 1 large onion, peel it and chop it finely. Optionally, in season, we can add 1 Italian pepper. In this case, we remove the stem, open it in half lengthwise and remove the seeds. We chop it very finely. We also need 4 cloves of garlic, peeled and finely chopped. Finally, we crush 800 g of tomatoes, which can be natural or good quality canned tomatoes. In the first case, we will make sure that they are fully ripe, wash them and remove the stem. To remove the remains of the skins and seeds, pass the tomato through a chinois or fine sieve, pushing with a mortar pestle or with the back of a spoon

Heat a large skillet or pan with 1 tablespoon of olive oil. When it is very hot, but not smoking, brown the meat over medium-high heat, until browned on all sides. We will do it in two batches because if we put everything in at once the pan will fall in temperature and it will take longer to cook and brown the meat. As the pieces of meat brown, we remove them and put them to one side.

We lower the heat and finish adding the other 3 tablespoons of oil we need. In it we are going to fry the onion with the pepper over medium-low heat, stirring frequently so that it does not burn. We want it to be very poached so we will cook it for about 10 minutes or so.

Once they are very soft and transparent, add the garlic and mix. Let it cook for about 1 minute. At that time, we put the meat back in the pan or pot, along with any of the juices that it may have released, and soak it with 150 ml of white wine, I like to use a Verdejo. Next, we turn up the heat and let it cook so that the alcohol in the wine evaporates. It will take a few minutes.

Cover the meat with the blended tomato. Also add one or two bay leaves, which will give the sauce a very rich flavour. Let it heat up until it starts to bubble. At that moment and before it starts to spit, lower the heat and let it simmer for between 30 and 45 minutes until the tomato has thickened and the meat is tender. To avoid the tomato spitting everywhere, cover the pot with a fine mesh cover, which also allows the sauce to evaporate.

Finally, taste the sauce and rectify with salt and pepper if necessary. We can also add a little finely chopped parsley. Optionally, you can reduce the acidity of the tomato sauce with a little sugar during the cooking stage but check this halfway through. However, if very ripe tomatoes are used and the onion is well poached, it may not be necessary to add any sugar.

Good Luck

Meatballs are one of those fantastic dishes for large numbers. It is easy to make in a large batch, it freezes well and who doesn't like them? In Spain, they are normally served with a vegetable sauce and are frequently called  "Albondigas a la jardinera". They are one of my staple dishes at home and I thought I would share with you the classic Spanish recipe. Of course,  there are many variations and you can modify the recipe as you wish, but this is the standard version you will probably find on a "Menu del dia" most of the year. So, let's crack on...

Ingredients for 4 people

For the meatball mix: 

750 g. minced meat (pork, beef)
2 medium eggs
150 g. crustless sliced bread and 5 tablespoons milk
1 tablespoon chopped fresh parsley plus a little more for sprinkling
2 cloves of garlic
1 onion
Salt, nutmeg, and freshly ground black pepper (to taste)
Flour to coat the meatballs
Extra virgin olive oil

For the sauce:

1  onion
2 carrots
1/2 red pepper
100 g. peas
400 g. of potatoes
2 cloves of garlic
125 ml of white wine, 1/2 l of chicken broth and water (if necessary)
A few strands of saffron, salt, black pepper and 1 bay leaf
Mild extra virgin olive oil

When it comes to meatballs I always like to mix 50% pork and 50% beef mince. I like to buy my meat at the butcher's and then mince it at home, but any decent mince will do, to be honest. First, we are going to make the meatballs:

1. Season the minced meat, both veal and pork, in a large bowl. and mix together. Crack open the 2 eggs and add them together with the nutmeg, the fresh parsley and the slices of bread without the crust that we have previously soaked in milk for a few minutes. 
2. Let the mixture rest.
3. Laminate the garlic and finely chop the onion. Add some water to a pan and poach the onion and garlic for a few minutes. This will help the onion to soften and thus our meatballs will have a more homogeneous texture. It will also slightly reduce the strength of the garlic and the onion.
4. Once poached after a couple of minutes, drain and cool with cold water before adding it to the meat mixture, season with salt and pepper.
5.  Add a dessert spoon of extra virgin olive oil to the mixture and mix everything well with our hands until the ingredients are evenly mixed. Cover with plastic wrap and let it rest for an hour in the fridge.
6. . After the resting time, remove the meat from the refrigerator and start making small balls with the meat mix. If you keep your hands wet while you do this, the meat won't stick to your fingers. I normally have a finger bowl with water next to me when I make them.
6. Pour the flour onto a plate and then pass the meatballs through the flour so they have a thin coating all over.
7. Put the floured meatballs to one side on a clean plate. Shake them a little to remove excess flour.
8. Fry the meatballs in hot extra virgin olive oil, for about three minutes is enough. The idea is to seal them and lightly brown them, then put to one side. They don't need to be cooked all the way through at this stage.

Now for the sauce:

1. Wash and dice the onion. Laminate the garlic clove and place in a wide deep pan. Add a dash of virgin olive oil and poach the onion and garlic in a little water for about 3-5 minutes until it has almost evaporated completely.
2. Cut the carrots and the red pepper into small pieces. 
3. When the onion has gone transparent, add the rest of the carrots and red pepper and sauté them all together. 
4. After a minute or so,  add a heaped teaspoon of flour to the pan and toast the flour for a minute, stirring well.
5. Let the ingredients release all their liquids for about 5 minutes. When it has reduced, pour in the white wine and let it cook over high heat to cook off the alcohol and  until the wine has reduced a little - about 10 min
6. Now add the meatballs to the pan. Don't put them on top of each other. Try and use a wide pan so they all have their own space.
7. Add the saffron and the bay leaf.
8. Add the chicken stock and the peas and let them cook on medium heat for about 10 minutes. If the stock is too thick you can rectify by adding more water. Make sure the water is boiling so it doesn't stop cooking.
9. Once the sauce has reduced to the right consistency season and taste for salt.
10. Let the meatballs rest for about 5 minutes and serve with fried potato slices, chips, mashed potatoes or even white rice. Or you could just eat them as they are with some crusty bread.

Serve and enjoy!

The Day of the Valencian Community (Día de la Comunidad Valenciana) marks the anniversary of King James I of Aragon's re-conquering of the city of Valencia from Moorish forces in 1238. It is also the Day of Saint Dionysius, a traditional festival for lovers, the Valencian “Valentine’s Day”.

The custom on this day is to give the person you love the ‘mocadorà or mocaorà, which consists of a knotted silk scarf with miniature marzipan candies in the shapes of fruits and vegetables inside.

The most widespread version of the origin of this tradition is that Jaume I and his wife, Violante of Hungary, on their triumphal entry into the city of Valencia, after defeating the Muslims on October 9, 1238, were met by their inhabitants with gifts of fruits and vegetables from the local orchard and farms, wrapped in silk handkerchiefs.

From 1331 this date was established to commemorate the founding of the Kingdom of Valencia, which over time became a celebration of marked festivity in which the worldly pleasures were given free rein.

Unfortunately, with the abolition of the regional code of law by Felipe V in 1707, the celebrations of the 9th of October were also banned.  However, all was not lost, and with the intention of  the 9th October not losing its festive character, the guild of bakers and confectioners of the city of Valencia impelled the celebration of Saint Dionysius (Sant Donís) as the "day of the lovers".

To this day, the Valencian bakeries prepare themselves thoroughly for the 9th of October and cook thousands of marzipan miniatures; it is estimated that more than 80,000 kilos of marzipan are used to make about 250,000 "mocadoràs". In addition, the Guild of Bakers and Confectioners of Valencia convenes the Sant Donís Contest, to choose the best "mocadorà" and it is the best showcase opportunity for the bakeries and pastry shops throughout the city of Valencia. A frequent winner is El Forn de Latzer. You can see some examples here of their offerings and perhaps pay it a visit if you are in the area :

There are many interpretations of the Spanish omelette: completely cooked through, moist but slightly cooked in the middle and still runny, or almost raw in the middle.  It wasn't until I lived in Madrid that I discovered the full potential of whisked eggs and a few potatoes. That's when I discovered 'eggcellence!' Forgive the pun! But in Madrid, they do omelettes differently. They are largely golden and runny. So, if you happen to be fussy about raw egg or harbour a fear of salmonella poisoning, this is where to stop reading. 

One of the best places I remember was Bodega de La Ardosa, a taberna which was established in 1892 but its history as a taberna goes back a further 100 years and was even regularly frequented by the famous painter Goya in 1799. A very traditional bar that offers excellent products and popular Spanish tapas made with authentic culinary talent. Joselito ham, squid, salmorrejo, 'ajoarriero', salted cod, the list is extensive ...but I could never resist their very famous Spanish potato omelette, which is made continuously throughout the day due to such high demand. The bar is run by Angel Monje and officiated by his mother, Concepcion Marfil, who has what is considered the "special touch" when it comes to tortilla española. Her omelette has no special ingredients or any secret recipe; it is quite simply incredibly tasty. It all comes down to temperature, timing and quality of ingredients. Orchestrating all three to perfection, she produces an omelette from the Gods. 

She uses five medium Monalisa potatoes, seven eggs, half a large onion, Lorietta extra virgin olive oil, from the region Montes de Toledo (variety Cornicabra) and salt. Just before preparing each omelette, she peels the potatoes, washes them and cuts with a knife, widthwise, with a length of about 3 centimetres and a thickness of between 2 and 3 millimetres. She tosses them into a bowl, along with the julienned onion and salt. Meanwhile, she has placed a frying pan with plenty of oil over medium heat. Hot, but not smoking, she adds the potatoes with the onion, where they remain covered by the oil, frying more than cooking, but never over a very strong flame, always medium heat, for about fifteen minutes. During that time, she moves the potatoes every three minutes, so that they are all done equally, homogeneously. After the quarter of an hour, approximately, she takes them out and leaves them in a container to drain the oil, for which he uses a slotted spoon, with which she presses them lightly to help release the oil. She beat the eggs in a bowl until they are fluffy and aerated. 

She adds the potatoes and the onion. It is kept together for just half a minute, just enough to be able to mix and distribute the egg, potatoes and onions evenly. She places a small, but deep cast-iron skillet over medium heat. Drizzles some extra virgin olive oil over the pan and spread it all over the base and the side of the pan. When it is hot, but not smoking, she adds the tortilla mix, just half a minute, constantly running the slotted spoon around the outer edges. She turns it over using a plate and cooks the other side for half a minute too, curving the edges in the same way with the slotted spoon. Then she takes out and serves. Sounds simple right? But it takes many many omelettes to achieve perfection and this is utter eggcellence!

Summer is in full swing and it's time to start grilling. Whether on a terrace in the city centre, in the country or in an authorised picnic area outdoors, a barbecue is an event that always manages to gather people together. I just love the smell of a barbecue!

Today I want to share a recipe, or should I say, a version of a recipe that I first discovered in Madrid and then later rediscovered in Buenos Aires. OK, it’s not a Spanish recipe as such because the honours belong to Argentina, although there is cause to believe that it originated in the Basque country. But anyway who cares? It’s a recipe that is simple and the star of any barbecue.

When I first landed in Spain, I rented an apartment in the centre of Madrid next to Plaza de Isabel II and on the corner was a restaurant called La Vaca Argentina, in those days fat and calories weren’t on my worry list and I would visit the restaurant several times a week to have a glass of cold beer and a tapas of grilled chorizo sausage with chimichurri. I had already fallen in love with chorizo but it was the chimichurri that was amazing. This fresh, tart and tangy concoction of herbs, garlic, oil and vinegar had me totally won over. 

However it wasn’t until I went to Argentina one year that I learnt how to make it, but as is the case with most staple recipes every household has its own variation and depending on what you have available to you. This ‘sauce’ is ideal for grilled meats of all kinds, sausages, pastries, and you can even drizzle it over a margarita pizza giving it a really special touch. It just about jazzes up any meal. The great thing about it is that you can make a decent quantity and it will keep in the fridge for at least a week to 10 days. 

The Spanish connection goes back over a century. In the 19th Century, many Basques settled in Argentina and the name of the sauce probably comes from the Basque word ‘tximitxurri’ that loosely translates as "a mixture of several things in no particular order". That is effectively what it is, a concoction of herbs and oil where the order or the recipe doesn’t really matter. However, there is one step that will speed up the final result and that is adding the hot water to all the dehydrated ingredients before mixing with everything else. You should let them sit for about 30 minutes until all the water has been absorbed and the dried herbs have totally softened. From that point on you can mix and match as you wish the rest of the ingredients. This is not a purist’s chimichurri recipe but my take on it, and if you don’t mind me saying say so, it is really tasty!

You will need the following:

1 Cup of chopped fresh parsley 

2 Tablespoons of dried oregano                                        

2 Finely Chopped dried Ñora peppers

1 Tablespoon of crushed dried chilli flakes

1 Tablespoon of dried basil

4 or 5 Freshly peeled garlic cloves, finely minced (or put through a garlic press)

¼  Cup of red wine vinegar

½  Freshly squeezed lemon (juice only)

5 Chopped sun dried tomatoes

¼ Cup hot water

½ - ¾   Cup of mild olive oil (add to taste – if vinegar is too strong)

1 Teaspoon black pepper

1 Teaspoon sweet Paprika

Combine all ingredients in a bowl, mix and then fill a sterilized jam jar with all the mixture and let it macerate in the fridge overnight before using it. It is always best after about 6-8 hours. Then just drizzle it over whatever you want! I highly recommend what is called a ‘Choripan’; a grilled chorizo sandwich with chimichurri sauce.

Absolutely incredible! Enjoy!

To be absolutely honest,  with the heat in full blast I only feel like eating cold soups and salads, which can quickly get quite monotonous. So, I thought I might share a local "salad" from the Mancha. A salad, which is also enjoyed in Andalucia and no doubt has many variations the further south you go. It is called Pipirrana. Now, I have no idea why but I do know that it was able to keep a man alive for almost 50 years. My father in law lived off it literally every day. In fact, I don't really have memories of him ever eating anything else. It was his staple for as long as I knew him. He passed away many years ago but the tradition carries on in our household from time to time. One thing is for sure, it is a balanced meal.

Ingredients to make Pipirrana 2-3 servings:

Very ripe tomatoes - best plum tomatoes  750 g
Green pepper -  1/2
Boiled eggs - 3 large or 4 medium
Garlic - 1 small clove without the germ/root
Coarse salt -  1/2 teaspoon
Picual or Hojiblanca extra virgin olive oil - 50 ml (if you don't have either, any EVOO will do)
Tuna in olive oil -  1 medium-sized can
White wine Vinegar - 2 tsp - but best add to taste - little by little. I like it quite strong so I tend to add more.

Steps:

1. Peel the tomatoes by scalding them in boiling water (all you need to do is cut a cross into each end of the tomato and then leave them in boiling water for a couple of minutes). Then we cut them into small cubes/chunks taking care to collect all the juice released. This is one of the secrets to a great Pipirrana. So the easiest thing is to actually cut them up in the actual bowl you are going to use for mixing all the ingredients.

2. In a mortar, we put the garlic clove, the coarse salt - you can use fine salt, but in the mortar, the coarse salt helps the blending -, a small handful of the chopped green pepper and the yolks from the 3 or 4 eggs. We grind and mash everything together and then finally add the oil, which we will add little by little until it is emulsified. You can do this in a food processor too if necessary.

3. We add the rest of the chopped pepper and the chopped egg whites to the tomatoes and pour over the dressing. Add the vinegar and slowly blend in to taste. You may want to add more salt at this point if necessary.

4. Add the drained tuna to the bowl and mix well, cover with a plastic wrap and let it rest in the fridge for at least 4 hours before serving. The best thing is to prepare it at lunchtime and let it rest until dinner, or do it overnight.

Naturally, this recipe is open to manipulation so you can add to it whatever tickles your fancy. When you are ready to serve, just get some fresh crusty bread and start eating and soaking up that wonderfully rich dressing.

I warn you, it is extremely refreshing and extremely moreish!

Enjoy!

When most visitors think of the Valencian Community, the image of a sizzling paella pan immediately springs to mind. And rightly so—Paella Valenciana, born in the rural fields around the Albufera wetlands, is an icon that has rightfully earned its place as a symbol of Spanish culture and unity.

However, limiting your palate to just one rice dish overlooks the "pantry of the Mediterranean." The Valencian culinary landscape is defined by the unique harmony of its three great environments: the huerta (fertile orchard lands), the rugged mountains, and the life-giving coast.

The Three Pillars of Valencian Flavours

Valencian cuisine is not just about the food; it is a historical record of the region’s diverse inhabitants. From the irrigation systems left by the Moors to the ingenuity of local fishermen, each dish tells a story.

1. The Legacy of the Huerta

The fertile plains surrounding Valencia provide the foundation for the region’s diet. Products like the garrofó (a local lima bean), fresh artichokes from Benicarló, and citrus fruits are the backbone of the pantry. Many traditional vegetable-heavy dishes, such as esgarraet (a salad of roasted peppers and salted cod) or titaina, reflect a long tradition of "farm-to-table" eating long before it became a modern trend.

2. The Bounty of the Albufera

The Albufera lagoon is the heart of Valencian rice production and the birthplace of several essential stews. Perhaps the most rustic and traditional of these is All i pebre. Translating literally to "garlic and pepper," this potent, flavour-packed stew of eel, potatoes, garlic, and paprika was the humble sustenance of fishermen. It is a testament to the region’s history of "making do" with what was abundant in the local waters.

3. The Coastal Improvisation: Fideuà

While rice dominates the inland fields, the coast gave us Fideuà. Legend has it that the dish was born in the port of Gandia in the early 20th century. A ship's cook, intending to make a seafood paella, realised they were out of rice. Ingeniously, they substituted noodles, and a new coastal classic was born. Today, it remains the ultimate seaside alternative to paella, celebrated for its unique texture and deep fumet (fish stock) base.

Ancient Traditions and Modern Refreshers

Beyond the main courses, Valencia holds a deep connection to its past through its unique sweets and beverages, many of which are legacies of its Muslim history.

• Horchata (Orxata): Made from chufas (tiger nuts), this drink is a direct descendant of the region's Moorish past. It is not just a drink; it is a cultural institution, typically served ice-cold and paired with fartons—long, sweet buns designed for dunking.

• Sweet Traditions: From Arnadi (a pumpkin, almond, and sugar cake) to various types of coca (sweet flatbreads), Valencian confectioners rely heavily on almonds and honey—ingredients that have been staples of the region for centuries.

• El Esmorzaret: If you want to truly experience Valencian culture, you must participate in esmorzaret. More than just a mid-morning snack, it is a ritualised "brunch" legacy of the farmworkers. It is a social event where locals gather in traditional bars to enjoy hearty bocadillos, pickles, and local olives—a true gourmet experience for those who know where to look.

Why Valencian Cuisine Matters

Valencian gastronomy is a benchmark for sustainable, locally sourced eating. With 16 recognised Designations of Origin (D.O.) for products ranging from olive oil to turrón, the region protects its culinary heritage with immense pride. Whether it is the celebrated World Paella Day in September or the simple act of visiting a municipal market to buy seasonal produce, Valencian food is a living, breathing tradition.

The next time you sit down for a meal in Valencia, look past the tourist menus. Seek out restaurants that highlight the "D.O. Comunitat Valenciana" label on their olive oil or rice. It is the surest sign that you are eating food that is deeply rooted in the soil of the region, rather than a generic interpretation designed for passing holidaymakers.

From the rustic eel stews of the Albufera to the sweet, nutty refreshment of a glass of horchata on a scorching afternoon, the Valencian Community offers a staggering depth of culinary history.

What is the most memorable dish you have discovered while travelling through the Valencian region? Share your favourite Valencian food experiences in the comments below!

Playa de Gulpiyuri is one of the most amazing beaches in the world and also one of the most unusual and unique beaches you will find. This beach is certainly on my agenda for my next visit to Asturias. Recommended by a friend, this beach is a jewel and I thought I would share it with you all in case you plan to pass through Asturias one day.

It is located near the coastal town of Llanes, on the coast of Asturias, Gulpiyuri Beach is unlike anything I have ever seen, or even imagined existed outside of Dali painting or a fantasy film. Imagine walking through the country and stumbling over an idyllic beach right in the middle of a green meadow and 100m from a cliff face. However, while you may find other beaches completely hidden from the open sea, around the world, this one is actually fully tidal and even has waves bathing the small strip of golden sand.

So how on earth did this beach come about? It appears the salt waters of the Cantabrian Sea bored through the cliffs, creating a series of underground tunnels and caves that constantly feed water to Gulpiyuri Beach. The beach originally was a cave that collapsed, creating an inland exit for the seawater which also carried sand with it and over time this gem was created. The water from the nearby Bay of Biscay comes in through the underground tunnel network and washes upon Gulpiyuri in gentle waves adding to the charm of this magical beach. The crystal clear water of this beach is irresistible, but you may find it a little cold, because the water tends to remain underground for a while, before washing up on the Beach. Because it’s only 50 meters in length it isn't very big, but it's big enough to enjoy it and small enough to be secluded and hard to find. If you don't have a GPS you'll need help from the locals to get there.

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For those who are not so familiar with this summer refreshment, I thought I would share some of its history and how it is grown in and around Alboraya, next to Valencia.

It is made from chufa, which in English would be the tiger nut and as a drink it goes back thousands of years. Old civilizations such as the Egyptians left samples of this healthy product in their tombs and sarcophagi. Also, diverse Persian and Arab authors already mentioned in their writings the digestive benefits of the chufa. But it was in the 13th century when the Arabs introduced their crop in the Mediterranean area. 

Valencia was and continues to be the only area in Europe where chufa is grown. Currently, it is farmed in 16 towns around the area known as L'Horta Nord (or the Northern fertile land), which surrounds Valencia.

Alboraya is the world capital of Horchata and if you ever happen to be passing through Valencia I highly recommend you visit Horchateria Panach on the main road that runs through Alboraya. It is as good as it gets and also at an unbeatable price.

The chufa is cultivated in sixteen Valencian towns in the L'Horta Nord area, where a few specific climatic requirements combine and make it the only area of Spain where such a unique tuber is cultivated. About 5.3 million kilograms of tiger nut is produced in this area, of which 90% are covered by the Denomination of Origin.

The tiger nut from Valencia (Cyperus esculentus) is a herbaceous plant of around 40 to 50 centimetres in height. It has a rhizome radicular system from which some little roots grow and in the tips of these roots, the tiger nut is formed. 

The chufa is sown from March until May, a date which is determined by the previous crop. Before the planting begins, a series of preparatory work is carried out, so that the soil remains spongy, loose and well levelled. The planting is carried out in a mechanical fashion, in ridges 20 cm high with 60 cm between them. The depth of the seed is from 4 to 5 cm. The depth of sowing is an important aspect since the yield and the quality of the tuber depend greatly on these measurements. 

The harvest is carried out from November to January. Once the plant has completely withered and dried, it is burned and the ashes and remains are cleaned up. Then, it is sown again mechanically. A few weeks after the new planting, the tuber germinates. You shouldn't miss the opportunity to see the legendary irrigation ditches of Roman origin, improved and expanded by the Arabs throughout the area, which still remain.

Legend says that a young villager from the fertile area of Valencia known as L'Horta offered King Jaume I a white and sweet drink. The King, very pleased, asked; "Qué es això?" (What is this?), and the young woman answered, "Es llet de xufa" (It's tiger nut milk). The King, having tasted the drink replied, "Això no es llet, això és OR, XATA" - This is not milk, this is gold (=OR), pretty girl (=XATA)"

Legend or reality, the drink became famous throughout the country, adopting the name of Horchata de Chufa. This drink is a refreshing and essential product in the Mediterranean diet thanks to its innumerable and healthy benefits.

Known since antiquity as a source of vitamins and nutrients, the horchata is also considered a source of health and energy the world throughout. Along with its delicious and refreshing flavour, several medical studies have accredited its many beneficial properties for the body. Investigations have concluded that the horchata has great digestive properties thanks to its high level of amino acids and starch.

Several prestigious specialists from the University of Valencia have also determined that it is rich in minerals such as phosphorous, magnesium, potassium and iron as well as unsaturated fats and proteins. It is also recommended for all types of people, from the youngest to the oldest. The natural horchata can also be drunk by patients with a declared lack of tolerance to lactose and it is recommended for pregnant women as it includes more iron and potassium than a glass of milk.

It is an energising and nutritious drink that, thanks to its characteristics, has become part of the Mediterranean diet. Its cardiovascular properties are similar to those present in olive oil and it helps in reducing cholesterol and triglycerides as it has over 77% of oleic acid. All these characteristics make the Horchata of Chufa of Valencia a very complete and nutritious drink thanks to its macro and micronutrients. So be sure to try some the next time you are in Valencia this Summer. Enjoy!

With all my recipes I attempt to share the raw essence of Spanish cuisine, the simple basic recipes that have become the foundation of the Mediterranean diet. They are not necessarily flamboyant dishes and certainly don’t need expert hands to make them, but they have all passed the test of time and are still classics to this very day.