Elgin & Harrogate UK & , Pinar de Campoverde, 03191 Alicante, 03191, Spain
info@hotpropertiesinspain.com
Tel: 0034 966 762 991
Fax: 0034 966 762 991
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Hot Properties in Spain.Com Elgin & Harrogate UK & , Pinar de Campoverde, 03191 Alicante, 03191, Spain info@hotpropertiesinspain.com Tel: 0034 966 762 991 Fax: 0034 966 762 991 |
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Specialities of MurciaThe Spanish like many Latin Cultures, make their mid-day meal their biggest, stretching it out for hours. From mid-day to mid-afternoon, everything shuts down, except of course for the restaurants. Then, after this long leisurly meal (and sometimes a nap) they return to their workplaces and continue into the night. The evening meal is late, anywhere from 9pm to midnight. While most of us in Britain are not accustomed to eating dinner so late, you may consider indulging in the Spanish favourite, tapas, as a light supper, although no real Spaniard would do this. Restaurant hours are typically from 1pm - 4.30pm for lunch and from 8pm to midnight for dinner. Though this may vary in the tourist areas so always check your chosen restaurant. MENU DEL DIA Though not always very exciting, this fixed price meal is a requirement of all restaurants in Spain. It's a great way to taste so standard Spanish food, without the worry of a long menu. The price for a Menu del Dia is a 3 course meal almost always includes salad, bread, water and wine or beer with a coffee at the end - they really are very good value at as little as 6 euros in inland Murcia. The principal ingredients of local Murcian dishes are the fresh produce of the Huerta (market garden - the fields of Murcia) and rice, fish and seafood from the nearby Mar Menor and the Mediterrenean seas. Excellent choices are the king prawns and the "hueva del Mujol" which is a local variety of caviar. The region also produces fine wines among which the most well known are those in Jumillia and Yecla. Here are some of the special dishes you would expect to find in Murcia. REVUELTO - Revuelto is a common name for another tapas counter staple - eggs scrambled with runner beans, garlic, onions and ham. ZARANGOLLO - This is a Murian dish combining the concepts of ratatouille and omelette. It is made from tomatoes, courgettes, onions and eggs. Every tapas bar worth it's salt in the region should have a plateful in the chiller. Menestra is similar, a dish of sauteed vegetables. ENSALADA MURCIANA - A wet salad of cooked red peppers and tomatoes, garlic, aubergine and onions. Always served cold and frequesntly with some fresh fish (tuna or cod) thrown in. Almost always on the tapas counter. PASTEL DE CARNE - Little pasty or pie shaped pastries, filled with delicious meat, tomato and egg. ARROZ - Rice is grown in the Calasparra region, with it's own quality standards Among the wide variety of paella dishes are: ARROZ y CONEJO - Rice with Rabbit ARROZ y VERDURAS - Rice with vegetables ARROZ y COSTILLEJAS - Rice with Ribs ARROZ MARINERO - Seafood Rice PAELLA HEURTANA - A vegetable paella POTAJE - A rich stew dish More specialities are: HABAS CON JAMON - ham and broad beans CALDO MURCIANO - local soup dish CHULETAS al AJO CABAÑIL - Garlic chops PESCADO A LA SAL - baked fish in salt FRESH FRUIT AND VEG - Known as the market garden (huerta), the Murcia region boasts an extensive and all year round fruit and veg selection. Many of the fruit and veg you'll find in supermarkets in the Uk will have come from Murcia -particularly tomatoes, melons and oranges. WILD BOAR - Jabali is available as a delicacy throughout Spain, and Murcia is no exception. The boar is served in a number of dishes (including the famous wild boar with figs), as well as just roasted. CHEESES - The best cheeses in Murcia are granted a DOC rating, just like the wines of Yecla, Jumilla and Bullas. There are two categories of the Murcia DOC cheeses,'Queso de Murcia' and 'Queso de Murcia al Vino'. The Murcia cheeses are all produced from whole milk from Murciano-Granadiana goats or cows. The 'Queso de Murcia DOC' comes in two varieties, fresh and semi-cured. The fresh variety is mild, white and hasa woven texture on the rind of the tall cylindrical mould. The cured variety is cured for at least 60 days and is rather more flavourful with a firmer texture, some holes and a smooth rind. The 'Queso de Murcia al Vino DOC' is a richer cheese with a characteristic reddish colour which comes from the wine that the cheese is soaked in while maturing. The cheese is matured for at least 45 days for large moulds and 30 days for smaller cheeses. CAVIAR - A locally produce variant of Caviar is produced on the Mar Menor. It is readilly available in supermarkets at a very reasonable price and tastes pretty good. VEGETARIANS Being a vegetarian in Murcia can sometimes be a little challenging. Local culture celebrates the pig and ham as a staple food to be consumed at every oportunity. However if you persevere you can find some delicious veggie alternatives Revueltos SIN CARNE (without meat v impt!!), Patatas Bravas o Alioli, Arroz con Verduras, Huevos con Patatas, Verduras a la Placha, Sopa de Verduras, Gaspacho, and this is just a few so just persevere!! This information is care of The Costa Calida Informer a free English Paper produced for the Murcia Region to cater for British residents and visitors. The Costa Calida Informer Other useful newspapers that you have to pay for in the region are: Costa Blanca News The CB Friday and another few freebies: For CoastRider click on the Newspaper section |
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