Christmas dishes from the Costa Blanca - Tradition & Turrón

From caldo con pelotas to puchero to turrón from Xixona – this is what Christmas tastes like in Alicante and along the coast.
Christmas cuisine on the Costa Blanca thrives on recipes that have been handed down through families for decades. Many households start December with clear soups and stews, which often take several hours to cook and have long been an established ritual.

Caldo con Pelotas is one of the region's most famous dishes: a hearty broth with spiced meatballs, which is particularly popular inland between Benissa, Xaló and Tàrbena. On 25 December, Puchero is served in many places – a sumptuous stew made with meat, chickpeas and vegetables, which often lasts for several days.

Fish remains important on the coast: sea bream, sea bass and squid dishes feature heavily on many Christmas Eves.