TABLE TALK
LA RIUA Homely, cosy, good basic authentic food. The paella is a firm favourite, not overly cheap considering the décor, but you’ll leave full and satisfied with the bill. If you want the true local experience then this is the best choice. Tel: +34 963 91 45 71 | €€€
El Poblet Restaurante HEAD CHEF, LUÍS VALLS ROZALÉN
BALANSIYA A charming Moorish inspired eatery with excellent overall reviews. Probably best for a nice lunch, although, don’t have a big breakfast. The meals are authentic, as is the décor and owner! With over 50 to choose from, everyone is going to be kept happy here. Value for money has to be one of the degustation menus from 20-30€ with an assortment of 10-15 caringly crafted dishes. Don’t forget, it's all Halal and no booze……. Tel: +34 963 89 08 24 | €€€
ALL I PEBRE Serves 4
A typical Valencian sauce used to cook fish. The most popular variant uses eels in its composition.
ESENCIA Tucked away, in an old renovated town house, a great find with an open kitchen and wonderful staff. A unique dining atmosphere serving some of the best grilled food you’re likely to taste in Valencia. Bring your appetite and try the seven course fixed menu, a whirlwind tour of flavours beautifully presented and topped off with some excellent wines. The team are proud of the diverse and eclectic range of wines they present that have been beautifully selected to accompany the wide variety of dishes on offer. Tel: +34 963 17 32 17 | €€€€
PAELLA Paella hails from Valencia. Paella
Valenciana is a shallow golden-brown layer of rice studded with chicken, rabbit, snails and vegetables.
The origin of this recipe is located in the port of Catarroja, on the shores of Lake Albufera located just ten kilometres south of the city of Valencia. The area was once abundant with eels. The name means 'garlic and pepper' and it is simply impossible to prepare a dish without these ingredients, the eel can be replaced with any other fish, as chefs in different restaurants often do so, but the spicy sauce with garlic and paprika remains unchanged for centuries.
INGREDIENTS
250g Potato 500g Eels 2-3 cloves of garlic
METHOD
• Clean and slice the eels to the appropriate portion size. Peel the potatoes and chop. Peel and crush the garlic in a mortar and pestle.
• Put the oil on to heat. When it is hot, add the garlic and stir-fry, put the paprika in, stir immediately and add a glass of water.
• Take two or three cloves of garlic and reserve them in a mortar. When the liquid begins to boil, add the potatoes and eels (a handful of each ingredient), and add more water, without covering it completely.
•
It is a dish that has to be a broth but without overdoing the amount of liquid. Put the salt and the chilli pepper and keep it on the heat for 20 or 25 minutes.
You can find more information through the web
www.elpobletrestaurante.com
1tbsp Paprika 125ml Water Pinch of Salt & Pepper
ONBOARD | SPRING 2019 | 95
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144