Fall arrives gradually, while the warm temperatures continue on into mid-October, but in the end, sooner or later, the cold weather gets to our doorstep.

The falling leaves colour the ground brown and ochre, and the cooler mornings oblige us to don those first warm jackets, and maybe stay indoors reading on the sofa, with a warm blanket over us while we watch the rain falling down outside our window… But among the many attractions of the autumn days, let’s look at some of the culinary delights. With the arrival of fall, the so-called “spoon foods” become a new part of our diets: we feel like nice hot soups and stews, and heavier fare to keep us warm.

Hot dishes and casseroles are no less a part of the well-known Mediterranean diet than vegetables and rice. Fall brings vegetable stews, meat stews, soups, creams, and boiled dishes… Lots of traditional, home-made recipes to choose from. Would you like a few suggestions? Here are some typical Spanish dishes that you’ll surely want to try as you read through this article…

Costa Blanca, north

• Olleta alicantina [Alicante vegetable stew]: This is a boiled dish, of which there are quite a few varieties, but it’s one of the most representative dishes on the Costa Blanca, especially in the northern hinterlands. It’s made with rice, potato, vegetables (chard, carrot, turnip, green beans), legumes (broad beans and lentils), and pork chops and bacon bits. A very nutritious and filling plate which you can try using this recipe in Spanish Olleta de Blat, typical of Benimantell.
• Arroz con costra [rice with a crusty topping]: This is probably the most representative dish from the town of Elche. The peculiarity of this dish is that before it’s completely done in the oven, it’s taken out and the rice is covered with beaten egg, forming the crust that gives it its name. It’s usually cooked in an earthenware dish and is decorated with white or red sausage. Good? No, Fantastic!

Costa Blanca, south

• Guiso de patatas y bacalao [Potato and cod stew]: Although this is a dish that is typical of Easter, any time is a good time to try this delight, and especially in the fall. It’s a simple yet very tasty recipe typical of Orihuela.

Costa del Sol

• Gazpachuelo [a kind of fish soup]: Originally from Málaga, this peculiar soup is made using fish broth and a cream made from garlic, egg yolks and olive oil. People normally dip bread in it, and it was traditionally the main winter fare for hungry fishermen.

• Migas [breadcrumbs]: This is a dish that is quite common in various parts of the country. Every zone has its own variant, but the “migas” in Almería are unique in that instead of being prepared using left-over bread, they are made directly from flour. Garnished with green peppers, garlic and olive oil, they are also accompanied by fried fish.

Costa Cálida

• Zarangollo [a veggie omelette]: This dish presents the wonderful market gardens of Murcia on a plate. It comprises scrambled eggs mixed with zucchini, onion and, sometimes, potato. It’s usually eaten as an appetizer instead of the main dish, but if you’re looking for a light meal, it’s the perfect thing to serve alone.

Balearic Islands

• Sofrito pages [Country-style fry-up]: This is one of the most typical dishes in Ibiza. This power-packed dish comes with different types of meat, sausages and potatoes. Some recipes even include “sobrasada”, the red sausage paste.

With the first cold autumn days, we’re sure that a gastronomic tour like the one we propose will make your days much warmer. Enjoy!