Region of Murcia, the market garden of Spain
The most important ingredient used in Murcian cuisine is the vegetable. Vegetables are found in nearly every dish. Fresh broad beans are fried with onion; dry broad beans are cooked in the famous "Michirones" (ham and chorizo stews); sweet young garlic is present in nearly every casserole or can be served with scrambled eggs, with lightly fried onion and tomato and chard or in a potato omelette; thistle in almond sauce; "Zarangollo" (pumpkin, onion and tomato); sweet broad beans to accompany salted meat, fish or sausage as a starter or side dish; artichokes with pine nuts; roast pepper salad; cauliflower, green beans, artichokes and peppers... are vital ingredients to prepare the typical rice and vegetable dish, a must for all visitors to Murcia. Other dishes shouldn't be forgotten, such as the Murcian casserole and wheat stew. Although vegetables form a great majority of Murcian dishes, as we have seen other ingredients are also used. Besides fish, meat is also a very important component of the local cooking and meat lovers who visit the region will enjoy the range of dishes on offer. These include kid and suckling lamb. The very famous and unique "Chuletas de Cordero al Ajo Cabañil" are suckling lamb chops served with a dressing comprised of chopped garlic, vinegar and a bay leaf. Worth special mention is the game, especially rabbit, hare, partridge and quail. The local meat pie and hind deer pie are very original contributions to Spanish gastronomy. Another dish which supposes a "must" as far as the visitor goes is the "Cocido de Pelotas" - a stew made of turkey with meatballs, traditionally served over Christmas. - It is just another example of the imaginative cooking of this region.
Consejo de Agricultura Ecologica de la Region de Murcia
Avda. del Río Segura, 7 Bajo - 30002 Murcia
Teléfono: 968 35 54 88 -Fax: 968 22 33 07
caermurcia@caermucia.com
www.caermurcia.com/
Murcian Rice
The Calasparra Rice-Growing Region, located in a very sunny, mountainous area, comprises the territories watered by the river Segura and its tributary the Mundo on their way through the municipalities of Calasparra, Moratalla and Hellín. The ecological features are clearly different from other rice-growing areas, as here, in the Northwest of the Murcia Region, it is very sunny and mountainous. The quality and prestige enjoyed by this rice are due to the climate, the coolness and purity of the water, the sloping ground (enabling water to drain off and not stagnate), the rotation of crops and the use of selected seeds. The characteristics of quality are revealed in the taste and hardness of the rice. The dehydrated grains absorb a greater amount of water during cooking, thus swelling more than other rice types. It is the perfect Rice for making paellas, risottos and all types of rice dishes. Its combination with wine depends on the type of ingredients that accompany it, but, generally, Rosé Wine, Sparkling Wine, and also non-crianza Red Wine are quite adequate for almost any rice dish.
Rice Varieties
Production is exclusively with the varieties Bomba and Balilla/ Sollana. The types commercialised are white, wholegrain and semi-wholegrain, the latter two as ecological types if they have been grown according to certain specifications to be able to be termed as such.
The Murcians prepare their rice in many ways. Apart from the typical rice with vegetables, the traveller can also choose between rice with rabbit and snails, rice with pork or "caldero", a typical coastal dish, made by cooking rice in abundant fish stock.
Consejo Regulador de la D.O. "Calasparra"
Calle 1º de Mayo, (Calle Salón 1º B ) 30
30420 Calasparra
Tel. 968 720 614
Fax 968 720 614
info@docalasparra.com
www.docalasparra.com/
The treasures of Mar Menor
With the Mediterranean Sea lapping at its coastline, it is impossible for the visitor to leave Murcia without visiting one of its local restaurants and trying the shellfish and fish, which is especially tasty when cooked in a salt crust or "a la espalda" (lightly fried and baked). Seafood dishes include grey mullet, which is often baked and whose roe are considered a delicacy in the region; gilt-head sea bream and sea bass are as famous as the small prawns from Mar Menor, which have an exquisitely sweet taste. It is also compulsory to again mention the "caldero" here, as it is the most important sea dish: it is a typical fisherman's concoction made of rice, fish and the hot "ñora" pepper. Fruit can be eaten as a dessert and its availability depends on the time of the year: peaches in wine, oranges with cinnamon, strawberries from Rincón de Seca, pears, apricots and every other type of Mediterranean fruit. Murcia's confectionery is also very varied: "tocino de cielo", made with egg yolks and syrup, "yemas de Caravaca", a cake made with egg yolks, marzipan from Moratalla, "Cabello de Ángel", pumpkin strands in syrup, "bizcochos borrachos", sponge soaked in wine and syrup, "tortada murciana", made from meringue and "paparajotes", a dessert of Arab origin which is made with lime leaves wrapped in a fine sweet pastry and coated in sugar and cinnamon.
Pera de Jumilla (Jumilla Pears)
The temperate climate of the Region of Murcia is suitable for growing pears.
Coming from a tree of the rose family, the pear has different characteristics depending on the variety, although in general it is conical in shape with fleshy pulp, a more or less sweet flavour and a high water content. It is harvested between the months of August and September, the perfect time for eating them fresh. Depending on the pear's state of ripeness, it will display differences in terms of flavour, sweetness, acidity and softness or roughness. It is a juicy fruit used to make jams, preserves and compotes. The dessert pears in red wine is also made with it, making use of this area's delicious wines.
Season: The following varieties of pear are grown in the Murcian town of Jumilla: Ercolini, Castell, Premier and Blanquilla.
Consejo Regulador de la D.O. "Pera de Jumilla"
C/America nº 1 Bajo
30520 Jumilla (Murcia)
Teléfono: 968 716 267 -Fax: 968 716 278
jumilla@dopera.e.telefonica.net
Cheeses of Murcia
For centuries, shepherds in the Murcia Region have produced traditional-type cheeses with goat’s milk, which would form part of their daily diet. With time, this tradition has resulted in a limited production of high-quality mature cheeses which enjoy immense popularity among consumers; these cheeses have had their prestige acknowledged with the establishment of the Denominaciones de Origen. The Cheeses of Murcia are produced from whole milk from the Murciano-Granadina goat, to which calcium salts and animal rennet are added; cured cheeses also have the addition of flavouring and acidifying lactic ferments.
Cheeses
Fresh: cylindrical-shaped, non-matured, fatty cheese. The practically inexistent rind is marked with the imprint of plaited esparto grass. The mass is lightly pressed and uncooked, compact when cut, soft in texture, with little salt and mild flavour, intense white colour and practically no holes.
Cured: fatty cheese with a pressed, uncooked mass. Cylindrical shape with a smooth, unmarked rind and waxen-to-ochre colour. The mass is compact when cut, with a firm texture and mild flavour, white colour, or slightly yellow in the more cured cheeses, and few and tiny holes. It is not commercialised until at least 60 days after production.
Cheese of Murcia with wine
Fatty cheese with a washed, pressed and uncooked mass. Cylindrical in shape. The rind is smooth, very light and has a characteristic reddish colour as a result of being soaked in red wine during maturation. The mass is compact when cut, with a creamy, elastic texture, pleasantly acid taste, little salt and mild flavour. White in colour, with few and tiny holes. It is not commercialised until at least 45 days after production ¿ 30 days in the case of small cheeses.
Consejo Regulador Provisional de las D.D.O.O. "Queso de Murcia" & "Queso de Murcia al vino"
Avenida de Levante, 53, entlo, 9. Edificio Géminis
30520 Jumilla
Tel. 968 783 804
Fax 968 783 796
quesosdemurcia@quesosdemurcia.com
http://quesosdemurcia.com
Paprika of Murcia
Paprika from Murcia is a natural condiment, intense red in colour, with a strong flavour and aroma, which is obtained from grinding red peppers.
Its origins date back to the introduction of the pepper to Spain following the conquering of Mexico. The process of obtaining the paprika has two phases; drying the vegetable and then grinding them. The drying process, following dehydration produced by a heat treatment, usually lasts two weeks. Then it is classified according to type and quality (sweet, bittersweet or spicy), the grinding process begins, and, finally, it is packaged. Although its primary destination is the delicatessen industry, it is also a common element in home cooking. It is a widely used condiment in many traditional Spanish dishes, accompanying fish (octopus or ray), all types of stews, and as an essential ingredient in most Spanish sausages.
Season: It is produced in autumn and sold year-round.
Origine: The most important paprika production areas in Murcia are the towns of Cabezo de Torres and Espinardo.
Consejo Regulador de la D.O."Pimentón de Murcia"
Calle Huertos Nuevos, Ed. Centro Desarrollo Local.
30850 Totana
Tel. 968 424 016
Fax 968 424 016
www.ayto-totana.net/pimentondemurcia/
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