Gastronomía

Mediterranean gastronomy, one of the most admired in the culinary world, due to the influence of the proximity to the sea and the preparation of its food. In this framework we find the Calpe’s gastronomy, rich in rice dishes and tasty fish from its bay.

Our land offers you a whole range of typical dishes and flavors that are part of a Mediterranean diet as Intangible Cultural Heritage of Humanity.

Do you want to be surprised by the gastronomy of Calpe? We tell you what you can try when you visit us and thus discover new dishes, new flavors, which will be part of your memory of our municipality.

Characteristic dishes of the Calpe’s gastronomy

Llauna de Calp

Made with potatoes, tomatoes and fish from the bay, it is the most representative dish of Calpe’s gastronomy and the heritage of fishermen in our town.

It is prepared with a base of varied fish (red mullet, conger eel, tollo, lecha, squid, crabs and galleys) accompanied by slices of hake, whiting or palaya and vegetables from the Valencian garden such as tomato, potatoes, parsley and onion to finish to round out a unique flavor.

Arròs del Senyoret (Rice of the Señoret)

It is one of the greatest exponents of Calpe’s gastronomy and an internationally known dish. Its secret of its flavor lies in the preparation of a good fish stock, which will be the broth that will make this dish an exquisite delicacy. The fish from the bay of Calpe and our proximity to this sea, makes this one of the places to eat the best ‘Arròs del Senyoret’.

It receives its name from “Señoret” or Señorito because it is a rice where all the seafood and fish is completely peeled and shredded. In this way, the gentleman should not get his hands dirty with the seafood.

It is prepared with whitebait or soup fish, squid, mussels, crayfish, prawns, rice, tomato, garlic and parsley.

Arròs amb Fesols i Naps (Rice with beans and turnips)

A characteristic honeyed rice of the province of Alicante. Especially suitable for colder days, it is made with pork tail, pork rib, pork foot, onion black pudding, white or pinto beans, stalks, napicoles (kohlrabi), Bomba rice, paprika, tomato and saffron threads to give it an unmistakable flavor .

Arroz Negro (Black rice)

It is a dry rice, cooked in paella, which is characterized by a good stir-fry and cuttlefish ink, which gives it that characteristic color. A dish of Calpe’s gastronomy for the most daring and that surely will not disappoint you.

It is cooked with a base of bay fish broth, cuttlefish cubes or sepionets, tomato, cuttlefish ink, saffron and Señora, a typical product of our land that adds sweetness to this dish and its intense aroma.

Paella de Bacalao y Coliflor (Cod and Cauliflower Paella)