Calpe is a fishing town and its specialities obviously come from the sea. The Llauna of Calpe, a fish stew made from mixed fish, olive oil, garlic, parsley, tomatoes, red pepper, saffron, water and salt - is perhaps the best known of the local dishes
In addition to paella, there are other rice dishes with beans and turnip. And other fish dishes like the octopus casserole (Putxero de Polp), Salazones (tasty dried fish), Cruet de Peix (a fisherman's pot). For dessert, you can try local cocas (pastries) and other sweetmeats.
"Peñón de Ifach" is a local wine, ruby with a purple sparkle that is worth trying.
You can try to recall sunny days at Calpe by making the Llauna of Calpe at home. A typical recipe for 4 would be
1kg of fish of your choice - can be anything you like from crab
and prawns to whatever fish you can getetc)
4 large slices of white fish
4 potatoes (roughtly sliced)
1 tomato (sliced)
1 spoon of paprika powder, garlic, parsley, salt and saffron
4 soup spoons of olive oil
Preparation: It's preparation is very easy as all the ingredients
are put in together raw in an earthenware dish or paella pan. Spread the potatoes
out on the bottom of the dish, then spread the tomato slices on the potato.
add your fish with firmest ones (for example crabs or prawns) under the more delicate white fish. Sprinkle with the olive oil. Cover with water and add the chopped garlic and parsley, paprika powder, salt and saffron. Cook for about half and hour on a low setting. This dish can be cooked either on the hob or in the oven
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