Recipes From Murcia

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Main

Albondigas de bacalao

Cod meatballs

Dessert, Sweet

Arrope

Grape syrup is a condiment made with concentrated grape juice. it is thick and sweet because of its high ratio of sugar to water. grape syrup is made by boiling grapes, removing their skins, squeezing them through a sieve to extract the juice, and adding sugar. like other fruit syrups, a common use of grape syrup is as a topping to sweet cakes, such as pancakes or waffles.

Main

Arròs a banda

Arròs a banda (valencian term for rice on the side, translated as arroz a banda in spanish) is a dish of rice cooked in fish stock, typical of the coastal area of alicante (and, per extension, in most of the valencian community), spain, and distinct from the paella of valencia. it is popular up to garraf, barcelona (catalonia) and down to murcia (region of murcia). it originated with the fishermen of alicante, who sold off their best fish and kept the leftovers for stock, used to cook the rice. it is usually served with alioli.

Main

Arroz caldero

A wet mixed rice dish with fish, seafood, tomatoes, saffron, spices

Main

Arroz con costra

Mixed rice casserole dish with butifarra blanca (white pork sausage), spare ribs, pork, chicken, vegetables and an egg-crust

Dessert, Sweet

Asiático

Asiático is an alcoholic drink made out of coffee, it is typical from the spanish city of cartagena and very representative of the cuisine of the campo de cartagena.

Side, Snack, Appetizer

Atascaburras

Puréed cod and potato spread, made with olive oil, walnuts, hard boiled eggs, garlic, serve with bread

Side, Snack, Appetizer

Caballitos

Deep-fried shrimp

Dessert, Sweet

Cabell d'àngel

Cabello de ángel (spanish: [kaˈβeʎo ðe ˈaŋxel], catalan: cabell d'àngel [kəˈβɛʎ ˈðaɲ(d)ʒəɫ]; literally "angel's hair") is a transparent threaded jam made from siam pumpkin (cucurbita ficifolia) pulp and white sugar. it originated in mallorca but its use has spread to the rest of spain and some countries in the americas.

Drink

Cafe asiatico

Asiático is an alcoholic drink made out of coffee, it is typical from the spanish city of cartagena and very representative of the cuisine of the campo de cartagena.

Side, Snack, Appetizer

Calasparra

Calasparra rice (spanish: arroz de calasparra) is a variety of rice native to the region of murcia, spain. along with rice produced in valencia and the ebro delta, it is one of three spanish rices with a denominación de origen, since 1986. it is named for the municipality of calasparra. rice cultivation is documented in murcia dating back to the 14th century, and is thought to have been introduced to the area by muslim occupiers. the use of terrace irrigation and well-drained soil make the region ideal for rice cultivation. calasparra rice is matured longer than other strains of rice, and is exceptionally absorbent, making it well-suited for the preparation of paella.

Main

Caldo con pelotas

Chicken or turkey and pork soup with meatballs, for example, beef, pork, turkey

Side, Snack, Appetizer

Caña de Oveja

A soft-ripened sheep milk cheese

Main

Codorniz

Quail is a collective name for several genera of mid-sized birds generally placed in the order galliformes. old world quail are placed in the family phasianidae, and new world quail are placed in the family odontophoridae. the species of buttonquail are named for their superficial resemblance to quail, and form the family turnicidae in the order charadriiformes. the king quail, an old world quail, often is sold in the pet trade, and within this trade is commonly, though mistakenly, referred to as a "button quail". many of the common larger species are farm-raised for table food or egg consumption, and are hunted on game farms or in the wild, where they may be released to supplement the wild population, or extend into areas outside their natural range. in 2007, 40 million quail were produced in the u.s.the collective noun for a group of quail is a flock, covey or bevy.

Dessert, Sweet

Cuernos

Horns, a horn-shaped pastry filled with meringue

Main

Ensalada murciana

A salad of canned tuna, canned tomatoes, hard boiled eggs, onions, olives, olive oil and salt

Drink

Estrella de Levante

Main

Gazpacho manchego

Game meat stew made with pieces of torta para gazpacho, an unleavened flatbread, common types of game used in this dish: rabbit, pigeon, quail

Main

Guiso de sepia

Cuttlefish soup (or stewed cuttlefish) with, for example, onions, potatoes, chickpeas

Main

Hare

Hares and jackrabbits are mammals belonging to the genus lepus. they are herbivores, and live solitarily or in pairs. they nest in slight depressions called forms, and their young are able to fend for themselves shortly after birth. the genus includes the largest lagomorphs. most are fast runners with long, powerful hind legs, and large ears to dissipate body heat. hare species are native to africa, eurasia and north america. a hare less than one year old is called a "leveret". a group of hares is called a "husk", a "down" or a "drove". members of the lepus genus are considered true hares, distinguishing them from rabbits which make up the rest of the leporidae family. however, there are five leporid species with "hare" in their common names which are not considered true hares: the hispid hare (caprolagus hispidus), and four species known as red rock hares (comprising pronolagus). conversely, several lepus species are called "jackrabbits", but classed as hares rather than rabbits. the pet known as the belgian hare is a domesticated european rabbit which has been selectively bred to resemble a hare.

Main

Hind deer

The red deer (cervus elaphus) is one of the largest deer species. a male red deer is called a stag or hart, and a female is called a hind. the red deer inhabits most of europe, the caucasus mountains region, anatolia, iran, and parts of western asia. it also inhabits the atlas mountains in morocco and tunisia, being the only species of deer to inhabit africa. red deer have been introduced to other areas, including australia, new zealand, the united states, canada, peru, uruguay, chile and argentina. in many parts of the world, the meat (venison) from red deer is used as a food source. red deer are ruminants, characterized by a four-chambered stomach. genetic evidence indicates that the red deer, as traditionally defined, is a species group, rather than a single species, though exactly how many species the group includes remains disputed. the closely related and slightly larger american elk or wapiti, native to north america and eastern parts of asia, had been regarded as a subspecies of red deer, but recently it has been established as a distinct species. the ancestor of all red deer, including wapiti, probably originated in central asia and resembled sika deer.although at one time red deer were rare in parts of europe, they were never close to extinction. reintroduction and conservation efforts, such as in the united kingdom and portugal, have resulted in an increase of red deer populations, while other areas, such as north africa, have continued to show a population decline.

Drink

Horchata de chufa

Horchata made with chufa (tiger nuts), serve with fartons (pastries)

Drink

Licor 43

Licor 43, or cuarenta y tres (spanish for "43"), is a spanish liqueur, made in cartagena, spain.

Side, Snack, Appetizer

Melón de Torre Pacheco-Murcia

Saccharinus naud. and piel de sapo melons grown in murcia, spain

Side, Snack, Appetizer

Michirones

Stewed fava beans with, ham, chorizo, bacon, garlic, peppers

Main

Migas

Migas (spanish pronunciation: [ˈmiɣas]) ("crumbs" in english) is a dish traditionally made from stale bread and other ingredients in spanish and portuguese cuisines. originally introduced by shepherds, migas are very popular across the iberian peninsula, and are the typical breakfast of hunters at monterías in southern spain.the same name is used for a different dish made from corn or flour tortillas in mexican and tex-mex cuisines.

Main

Migas de harina

Durum wheat flour cooked with water and, for example, chorizo, ribs, bacon, peppers, garlic

Drink

Monastrell

Mourvèdre (also known as mataro or monastrell) is a red wine grape variety grown in many regions around the world including the rhône and provence regions of france, the valencia and jumilla and yecla denominaciones de origen (dos) of spain, as well as the balearic islands, california and washington and the australian regions of south australia and new south wales, as well as south africa. in addition to making red varietal wines, mourvèdre is a prominent component in "gsm" (grenache, syrah, and mourvèdre) blends. the variety is also used to make rosé and port-style fortified wines.mourvèdre tends to produce tannic wines that can be high in alcohol. the style of wine produced from the grapes varies greatly according to where it is produced, but according to wine expert jancis robinson mourvèdre wines often have wild game, or earthy notes to them, with soft red fruit flavors. according to wine expert oz clarke, young mourvèdre can come across as faulted due to the reductive, sulfur notes and "farmyard-y" flavors that some wines can exhibit before those flavors mellow with age.the variety can be a difficult grape to grow, preferring "its face in the hot sun and its feet in the water" meaning that it needs very warm weather, a low leaf-to-fruit ratio but adequate water or irrigation to produce intensely flavored fruit that is not overly jammy or herbaceous. the vines' susceptibility to many viticultural hazards such as powdery and downy mildew as well as overly vigorous foliage can present additional problems for vine growers.

Side, Snack, Appetizer

Morcón de Lorca

Sausage made with pork head, dewlap and spices

Side, Snack, Appetizer

Palitos de berenjena

Deep-fried eggplant sticks, may also be baked

Dessert, Sweet

Pan de calatrava

Flan-like dessert made with stale bread or sponge cake, serve with caramel

Dessert, Sweet

Paparajotes

Paparajotes are a typical dessert of murcia, spain made with lemon leaves coated with a dough made with flour and egg that are fried and sprinkled with powdered sugar and cinnamon.

Main

Partridge

A partridge is a medium-sized galliform bird in any of several genera, with a wide native distribution throughout parts of europe, asia and africa. several species have been introduced to the americas. they are sometimes grouped in the perdicinae subfamily of the phasianidae (pheasants, quail, etc.). however, molecular research suggests that partridges are not a distinct taxon within the family phasianidae, but that some species are closer to the pheasants, while others are closer to the junglefowl.

Main

Pastel de carne murciano

Meat pie with a puff pastry crust, filled with, for example, ground beef, boiled eggs, chorizo, veal

Side, Snack, Appetizer

Patatas al ajo cabañil

Fried potatoes with garlic

Side, Snack, Appetizer

Pera de Jumilla

Pears from jumilla, murcia, spain

Side, Snack, Appetizer

Pimentón de Murcia

Paprika made from ñora peppers grown in murcia, spain, three types: dulce (sweet), agridulce (medium) and picante (spicy)

Side, Snack, Appetizer

Pipirrana

Marinated vegetable salad made with tomatoes, bell peppers, italian green peppers, cucumbers, olives, onions, hard boiled eggs, there are several variations, some resemble a salad whereas others are more like gazpacho

Side, Snack, Appetizer

Queso de Murcia

Murcian cheese (spanish: queso de murcia) is a fatty goats' milk cheese from the murcia region of south-east spain. it has a protected designation of origin. the cheese is made exclusively using goat's milk of the murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. the cheese is made in two forms: fresh – presented in cylindrical cheeses of two sizes: 5–8 centimetres (2–3 in) high and 7–9 cm (3–4 in) diameter weighing about 300 grams (11 oz), and 8–12 cm (3–5 in) high and 12–18 cm (3-4 inches) diameter and weighing 1 kilogram (2.2 lb) or 2 kg (4.4 lb). cured – presented in cylinders 7–9 cm (3–4 in) high and 12-18 cm (3-4 in) diameter weighing 1 kg.(2.2 lbs) or 2 kg (4.4 lbs).

Side, Snack, Appetizer

Queso de Murcia al vino

Murcian wine cheese (spanish: queso de murcia al vino) is a fatty goats’ milk cheese from the province of murcia in the south-east of spain. it has a protected designation of origin. the cheese is made only from unpasteurized goats’ milk of the murcian breed from registered herds. the term al vino refers to the washing of the rind with red wine during maturation. the cheese is presented in cylinders 6–7 cm (2-3 inches) high and 7–9 cm (3-4 inches) diameter weighing 400 g (14 ounces), or 7–9 cm (3-4 inches) high and 12–18 cm (5-7 inches) diameter weighing 1 kg (2.2 lbs) or 2 kg (4.4 lbs).

Main

Rabbit

Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family leporidae (which also contains the hares) of the order lagomorpha (which also contains the pikas). oryctolagus cuniculus includes the european rabbit species and its descendants, the world's 305 breeds of domestic rabbit. sylvilagus includes 13 wild rabbit species, among them the seven types of cottontail. the european rabbit, which has been introduced on every continent except antarctica, is familiar throughout the world as a wild prey animal and as a domesticated form of livestock and pet. with its widespread effect on ecologies and cultures, the rabbit is, in many areas of the world, a part of daily life—as food, clothing, a companion, and a source of artistic inspiration. although once considered rodents, lagomorphs like rabbits have been discovered to have diverged separately and earlier than their rodent cousins and have a number of traits rodents lack, like two extra incisors.

Side, Snack, Appetizer

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Main

Romescada

Fisherman's stew, fish and/or seafood stew

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Dessert, Sweet

Tocino de cielo

Egg custard topped with caramel syrup, similar to flan

Dessert, Sweet

Tortada

Layered sponge cake soaked in syrup, with custard and meringue

Side, Snack, Appetizer

Torta de gazpacho

Torta de gazpacho is a type of torta, or flat bread, used to prepare a dish called gazpacho or gazpacho manchego in la mancha and southeast spain, including murcia and parts of the autonomous community of valencia. a torta de gazpacho, also known as torta de pastor, is a flat and round bread made with wheat flour without yeast. along with the gachas the tortas de gazpacho are a very ancient iberian staple food preparation. traditionally manchega women used to bake their own tortas at home, but now a commercial type of torta de gazpacho is produced in la roda under the name "torta cenceña". to prepare gazpachos the flat bread is torn or cut into small pieces and mixed with a somewhat liquid stew in order to prepare a warm dish. this dish originated in the hearty food shepherds needed when they came back home on cold winter nights. it is traditional to serve this dish by placing the pan or large plate in the middle and all the guests sitting around eating from it. sometimes instead of the plate the gazpacho is poured on a very large flat bread.this type of gazpacho should not be confused with the andalusian cold soup also called gazpacho.

Main

Turkey

The turkey is a large bird in the genus meleagris, native to north america. there are two extant turkey species: the wild turkey (meleagris gallopavo) of eastern and central north america and the ocellated turkey (meleagris ocellata) of the yucatán peninsula in mexico. males of both turkey species have a distinctive fleshy wattle, called a snood, that hangs from the top of the beak. they are among the largest birds in their ranges. as with many large ground-feeding birds (order galliformes), the male is bigger and much more colorful than the female. the earliest turkeys evolved in north america over 20 million years ago. they share a recent common ancestor with grouse, pheasants, and other fowl. the wild turkey species is the ancestor of the domestic turkey, which was domesticated approximately 2,000 years ago.

Side, Snack, Appetizer

Zarangollo

Zarangollo is a common dish in the murcian countryside in spain. it is frequently served in tapas bars in the area. the dish is scrambled eggs with zucchini, onion, and occasionally potatoes. all ingredients are sliced very finely, fried in olive oil, and then mixed with the beaten eggs. the dish is served hot, and is generally served as an appetizer accompanied with wine, or as a side dish accompanying a fish entree.

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