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At Javea - Hamiltons of London we speak English, Spanish, Dutch, German and French.
Tel: 0034 965 790 803
Mobile: 0034 693 829 009
Email: info@javea-hamiltons.net
Javea Costa Blanca, Crafts and Mediterranean Cuisine
Villas in Javea are perfectly placed to enjoy the rich culinary lineup based on fresh produce
from the Local market gardens, the sea and the rugged hinterland.
THE LAND OF VALENCIA KEEPS ITS AGE-OLD CRAFT AND CULINARY TRADITIONS ALIVE
Javea Costa Blanca hands it rich, age-old crafting traditions
down from father to son. In local shops and specialized stores you can
find folk art objects of exceptional beauty.
The towns of Paterna, Manises, Biar, Agost, Alcora and Onda are the birthplaces of ceramic wares, each with their own distinctive style. Gata de Gorgos, Vallada and Moixent produce original articles made from wicker, esparto grass, palm leaves and cane.
L'Olleria is famous for cut glassware and crystal, Elx for its original palm-leaf creations, and the towns of Morella, Monóvar, Novelda and Guadalest for their artistic textiles. In Jarafuel and Segorbe you can buy fine, handmade walking sticks, and for hot summer days, why not use an authentic handmade fan from Valencia or Aldaia.
Javea Costa Blanca and the surrounding area enjoys its world-famous paella, the queen of regional cuisine.
But the culinary delights certainly do not end here.
Apart from this traditional dish combining products from the Land and
the sea, each town and village has its own variation on the rice
theme.
In fact, there are thousands of ways to prepare local rice: arròs
negre (with squid), caldoso (stewed), al horno (oven-baked), a (a
marinera (fisherman's style), con costra (with omelette topping),
rossejat (with chick peas), etc.
Then come the fresh vegetables from the local gardens, the huertas, and
fresh fish and shellfish, plus game, 'free range' poultry, all used as
ingredients for old recipes which have stood the test of time.
Restaurants offer dishes
such as fideuà, gazpochos, sausages, all I pebre, cruet de peix, dried
fish roe, etc.Fresh oranges, table grapes from Vinalopó, medlars from
Callosa d'En Sarrià or cherries from the Alicante mountain orchards
are good for dessert.
Or perhaps some turrón, arnadí, ice-cream or horchata from Alboraya.
To accompany fine meals, nothing better than some red and young rosé
wines from Utiel-Requena, or 'cava' or sparkling wine, a sweet
Fondillón from Alicante, or crisp white wines from the Alto Turia,
plus tine traditional Alicante liqueurs known as herbero and café-licor.
These wines all have their 'denominación de origin': Alicante,
Utiel-Requena and Valencia.
Rice can be prepared in an infinity of ways. Here are two possible recipes, one is the original paella, the other a fisherman's rice,
Paella
400 gr rabbit, 400 gr chicken, 250 gr green beans, 150 gr haricot bean
seeds, 150 gr broad beans, 1 ripe tomato, 500 gr rice, 8 tablespoons
olive oil, a pinch of ground red sweet pepper, saffron and salt, 2.5
litres water approx.
Preparation: In a paella pan for four, heat the oil and when hot stir in the diced
meat, braise well and add the green beans, the broad beans and the haricot beans,
continue cooking for about eight minutes and stir in the grated tomato, Stir a little
and add the rice, ground pepper, saffron and water, when it starts to boil, season
with salt. Serves 4,
Arroz a banda (rice in fish stock)
500 gr rice, 1 large onion, 1 ripe tomato, 4 garlic cloves, 8 tablespoons olive oil,
saffron and salt, 1.5 litres fish stock,
To make fish stock: 1.8 L water, fresh rock fish, onion, laurel leaf, potatoes and ripe tomato.
Preparation: In a paella pan for four, heat the oil and fry the chopped onion, the sliced garlic cloves and grated tomato, Add the rice together with the saffron and then pour in the stock, When it starts to boil, season.