The Mediterranean coastline offers an incredible range of sites, colours and landscapes, with a full lineup of cultural attractions, and where cuisine also occupies an important place
From Valencia to Malaga, not to mention the idyllic Balearic Islands, TM in Action would like to invite you on an exquisite tour where you can discover some of the typical delights to be found along the always surprising Levante, Balearic and Andalusian coastlines.
Fresh anchovy and spinach rice at La Ermita del Mediterráneo (Benidorm, Alicante)
Without a doubt, Benidorm is a prime tourist reference at home and abroad, and for years it’s been a city where the gastronomic lineup is incredibly varied. International cuisine ranks high throughout the municipality, but multiculturalism has not done away with any of the culinary traditions inherited down through the centuries from sailors and fishermen. Proof of this are the area’s rice dishes, unique specialities cooked in the traditional way that are capable of surprising you from start to finish. Although it is difficult to decide on one single dish, we’ve chosen this one just for today: “Stewed rice with fresh anchovies and spinach“. It seduces even the most exquisite of palates.
Frit mallorquí at Pinars de Murada (Manacor, Mallorca)
If you’re on holiday in Manacor, on the island of Majorca, you shouldn’t miss a very traditional dish that dates back to the 14th century, presumably of Sephardic origin. It’s called “frit mallorquí“, or a Majorcan fried stew. The recipe includes pork and lamb, and offal, fried in olive oil with potatoes, onion, tomato and red pepper, and seasoned with salt, chilli pepper, garlic, fennel and bay leaf. Accompanying a tapa of this dish with a typical Mallorcan bread roll called the “llonguet” is an outstanding gustatory experience.
Pericana at SIDI by TM (Playa de San Juan, Alicante)
The Mediterranean lifestyle is made up of life’s many simple pleasures. Sunbathing on the coast enjoying the fresh sea breeze is a treat for the senses.
Add some spice to your moment of bliss with a typical Spanish “tapa” particularly the “Pericana”, also known as “Pipes y Carasses”.
Pericana is prepared with dried peppers called “cuarnets” to which you can also add salted fish and a drizzle of olive oil. Enjoy these on a slice of bread and you’ll get a highly nutritious mouth-watering snack.
Ensalada de capellanes at Arenales Playa 9 (Elche, Alicante)
There is one family dish made in Elche with a recipe that varies in every home, but it always provides the same outstanding results. It’s called “Poor cod salad“.
“Capellanes” are poor cod, Trisopterus minutus, preserved whole, washed with salt and traditionally dried in the sun. They are quite a common sight in the Alicante area, because fishing boats are sometimes used to hang up these fish to dry in the sun.
This salad combines the taste of dried salted fish so characteristic of the Mediterranean south-east with the toasty aroma of the fish charred over the fire, with the sweetness of tomato, essence of olive oil, tasty seasoned olives and the tangy taste of raw garlic. You simply have to try them.
Ajo colorao at Mar de Pulpí (San Juan de los Terreros, Almería)
There are culinary inventions that deserve a monument for combining simplicity and savouriness that is so exquisite that it’s almost addictive. “Ajo colorao” is a kind of thick purée made from fresh fish and potatoes around the area of Alto Guadalentín and Almería. It was once made using stingray – a catch that was practically always rejected since it is so difficult to prepare. Nowadays, this delicacy is made from mashed potatoes, paprika, tomato, garlic, saffron, olive oil and crumbled cod. Try a slice of village bread topped with this purée and a slice of a hard-boiled egg. You’re sure to remember the experience.
Sardinas a la teja at Los Miradores del Sol (Estepona, Málaga)
When in Malaga, it’s almost impossible to forget all those enchanting strolls along the coast accompanied by the succulent smell of sardines grilled over the glowing coals… Not so well known but no less delicious is Estepona recipe, which calls for “manolitas” – as the people from Malaga call their typical sardines – served on top of clay tiles. A dish with lots of tradition, rich and healthy – and something you shouldn’t miss on the Costa del Sol.
