Gastronomy

Many ingredients play important roles in Valencian cooking, reflecting the variety of products from local market gardens, the huerta. But the word that most frequently comes to mind is rice (arroz), prepared in countless ways despite the popularity of the world-famous 'Paella', the dish that now represents Valencian and hence Spanish cooking around the globe.
Other traditional dishes are 'starters' such as all i pebre, or eels in garlic and sweet pepper sauce, and esgarrat, sweet red pepper and codfish salad, and 'main courses' such as fideua, or noodle paella, and suquet de peix, a succulent fisherman's stew.
Magnificent creations are best washed down with Valencian wines, or the local sparkling wine called cava.
Desserts frequently include the queen of fruits from these lands - the orange - and a range of confectionary including arnadi (a pumpkin cake), sweet rolls and anisette cakes, sweet potato turnovers, almond crumbles, sponge cakes, coconut delights and an infinity of traditional sweetmeats found at local bakers and confectioners. Included in this lineup is the typical horchata de chufa, or tiger nut milk made in the town of Alboraya near the capital.

• Paella - This dish is the symbol of the land, at least the most popular of all culinary inventions from Valencia, taking the name of Spain around the world. Today, Paella is part of the picture at restaurants in many countries, being given a place of honour among regional dishes. Paella's prime postion among Spanish cooking is now irrefutable, although this is a recent development. Paella was originally a modest, humble concoction made as a midday repast in the orange groves surrounding Valencia. 'Paella' is actually the name of the two-handled iron pan used to cook the rice in. The initial dishes, with rice and something to give it substance, were simply called 'rice in a paella pan'. Little by little it became institutionalised and acquired its typical looks and the ingredients used today.
• Fideua - Anyone combing the beach restaurants is sure to spot the word fideua in amongst the rices. This is because this dish is prepared in a way which is similar to arroz a banca, but instead of using rice it uses the device of the noodle - sometimes thick, sometimes thin - but always savoury. The same fish and even crustaceans are used as for a banda style rice, but according to some the noodles soak up the flavours better than rice, giving this dish an advantage over its cousin. The origin of the fideua, however, is probably due more to a mistake than anything else. Perhaps a group of fishermen forgot their rice one day and tried their hand at using noodle instead. Today fideua has jumped from the poop decks of fishermen's boats to the menus of fine restaurants along the coast, where only the best fish and seafood are used.
  
  Places to eat in Valencia:
• El Kiosco (Plaza Doctor Collado)
  This typically Valencian cerverceria is just behind the beautiful La Lonja, close to the Central Market. Lunch is around 7euros including wine.
• Vilaplana (24 Calle Doctor Sanchis Sivera)
  A huge cerverceria that's very popular with large groups and couples alike. Great value and very noisy. The set menu for groups costs around 18euros a head - and the food and drink just keeps on coming, served by friendly staff who never seem to get fazed.
• Corretgeria (Calle Corretgeria)
  Just off Plaza de la Reina, Corretgeria is a small and intimate restaurant. The menu is always imaginative - Spanish with a twist - and the service is friendly but discreet.
• La Sucursal Del IVAM (118 Calle Guillem de Castro)
  Inside Valencia's modern ar museum (Instituto Valenciano de Arte Moderno), this restaruant is just as you would expect: simple, elegantly modern, with an interesting menu and great wine list. Expect to pay about 60-75euros per person though.
• El Palmar click here to find out more about this beautiful village in the middle of the rice paddies near L'Albufera.