The Marina Alta and Marina Baixa offer a cuisine that is closely interwoven with local produce and traditions and tells the story of the region. Rice in particular is a central component of many classic dishes and dates back to the Moors, who characterised the cultivation of this versatile ingredient.
Rice as a culinary constant
Arroz a banda is one of the region's most emblematic dishes. Originally prepared as a simple meal for fishermen, the rice is cooked in an intense fish stock and often served with aioli, while the fish is served separately.
Another savoury rice dish is the „arroz al horno“, in which pork, black pudding and chickpeas are baked together in a traditional clay pot - a feast for the rural areas and a tribute to the regional cuisine.
Traditional recipes and local specialities
In addition to rice, fresh seafood and fish play an important role. Llandeta„, a fish stew with potatoes and vegetables, is a traditional coastal dish and is served especially in the small villages. For the cooler months, “Fesols i naps„, a stew made from white beans, turnips and pork, is a speciality that reflects the region's down-to-earth food culture.
Creative reinterpretations and rare specialities
While some restaurants retain classic recipes, there are increasingly creative variations on regional ingredients such as „pulpo seco“, a dried octopus that is now often prepared with new flavours. Salazones (salted fish such as tuna and anchovies) are also experiencing a revival and are being served in innovative ways.
Away from the usual classics, there are some real insider tips: „Pericana“, a spicy paste made from dried cod and paprika, and „Coca de Mollitas“, a simple pastry with a savoury crust that is often served as a snack. These rather unknown specialities show just how varied the cuisine of the Marina Alta and Marina Baixa is.
The traditional cuisine combines history, fresh ingredients and authentic cooking methods. From classic rice dishes to fish and stew specialities to unusual recipes that can often only be found in the villages, the region offers a unique culinary journey - a perfect blend of tradition and creative reinterpretation to suit every taste.
Here are two classic recipes from the Marina Alta and Marina Baixa that highlight the regional flavours. Both dishes represent the proximity to the Mediterranean and the traditional preparation that has developed in the region over the centuries:
400 g round grain rice - 1.5 litres of fish stock (e.g. with fish carcasses, shrimp heads)
2 large tomatoes, grated - 2 cloves of garlic, finely chopped - 2 tbsp olive oil - saffron, salt, aioli for serving
Heat the olive oil in a pan and sauté the garlic and tomatoes.
Add the rice and fry briefly. Pour in the fish stock and add the saffron and salt.
Cook the rice on a low heat until it has absorbed all the stock.
Serve with aioli.
250 g short pasta (fideuà or small macaroni) - 1 litre of fish stock - 300 g seafood (prawns, mussels, squid) - 1 diced pepper - 1 chopped onion
2 cloves of garlic, chopped - saffron, salt, olive oil
Heat the olive oil and sauté the garlic, onion and pepper.
Add the seafood and fry briefly.
Add the pasta and toast lightly in the oil. Pour in the fish stock and saffron
and stir in the salt.
Simmer over a medium heat until the pasta has absorbed the liquid.
Serve with lemon slices.