We love our Valencian Gastronomy and we want to share with you the following recipes from Peñiscola village, which is located in Castellon Province. We invite you to try them at home and surprise your family and friends.

CAPRICHO DE PEÑÍSCOLA (aka CAPRICHO DE PAPA LUNA)

Ingredients for 1 serving:
– 4 sea snails.
– 1 fillet of sole.
– 2 monkfish medallions.
– 4 king prawns.
– All i Oli (garlic and oil sauce).
– Salt and pepper.

Method:
Make two monkfish medallions and wrap them in the sole fillets. Steam. Boil the snails in salted water and then take them out to clean them. Fill the shell with snail and the All i Oli and grill in the oven. Grill the medallions with the All i Oli. Boil the king prawns. Peel the king prawns without removing the head and sauté. Arrange on a plate, decorate to taste and serve on a bed of “salsa marinera” seafood sauce (onions, garlic, olive oil and tomato).

PESCADO CON PATATAS Y “ALL I OLI” (Fish with Potatoes and All i Oli)

Ingredients for 4 servings:
– 1 turbot.
– 1 sole (around 800 g).
– 1 bass (around 800 g).
– 4 prawns.
– 8 Peñíscola king prawns.
– 12 sea snails.
– 12 cloves of garlic.
– 2 large potatoes.
– 250 ml fish broth.
– All i Oli (garlic and oil sauce).
– Saffron.
– Oil and salt to taste.

Method:
Clean the fish, slice the potatoes and crush the garlic cloves in a mortar. Heat oil in a casserole. When hot fry the garlic until golden and add the fish broth. Then add the potatoes, fish, prawns, king prawns and sea snails. Salt to taste and sprinkle with saffron, Heat for 10-12 minutes, top with All i Oli and it’s good to eat.

ENSALADA DE CARACOLES GRATINADOS CON LANGOSTINOS (Snail Gratin Salad with King Prawns)

Ingredients for 4 servings:
– 15 g flour.
– 500 g snails.
– 400 g king prawns.
– 1 onion.
– 6 oysters.
– 50 g dairy cream.
– Fish broth.
– Sherry.
– Olive oil.
– Salt and pepper.

Method:
Cook the snails and scoop them out of their shells. Sauté the king prawns and, using the rest of the ingredients, make a sauce, adding the dairy cream. Let it reduce until the sauce has a creamy texture, and arrange on a plate.
Note: The dish should be cooked au gratin at a low heat, since it is already cooked.

LUBINA AL HOJALDRE RELLENA DE MARISCO (Sea Bass Pastry Stuffed with Seafood Filling)

Ingredients for 4 servings:
-1/2 kg sea bass.
-1/2 kg puff pastry.
-200 g red shrimps.
-1/2 kg mussels.
-1/2 kg clams.
-2 eggs.
-1 shallot.
-1 cup brandy.
– 100 ml sauce Américaine
– 100 ml dairy cream
– 50 g crab butter
– salt and pepper.

Method:
Scale the bass and clean. Debone without removing the back of the head and tail. Sauté the shallot and prawns with the mussels (steam them first and then remove the insides). Flambé with brandy, mix in the sauce Américaine and gradually pour in the dairy cream. Season the sea bass, filling it with the prepared seafood stuffing. Wrap the sea bass in the puff pastry in a damp tin. Decorate the dish to look like a fish (eyes, mouth, scales, fins). Brush with beaten egg. Cook in a preheated oven at 200ºC. Serve with sauce Américaine.

“ARRÒS CALDÓS” A LAS 4 ALGAS (Rice with Stock with 4 Types of Seaweed)

Ingredients for 2 servings:
– 200 g rice.
– 2 crayfish.
– 2 Peñíscola king prawns.
– Squid.
– 4 types of seaweed.
– 2 cloves garlic
– Tomato sauce.
– Fish broth.
– Olive oil.
– Saffron.

Method:
Add olive oil to an iron casserole and sauté the crayfish, king prawns and squid. Add tomato sauce. Add the fish broth and crushed garlic. Add threads of saffron. Add the rice and seaweed and cook for 18 minutes.

ARRÒS AMB ESPARDENYES (Rice with Sea Cucumber)

Ingredients for 4 servings:
– 1/2 kg sea cucumber
– 400 g rice
– Olive oil
– 900 ml fish stock
– 3 cloves garlic

Method:
Dice the garlic, sauté in a pan with the rice and sea cucumber. Boil the fish stock and add. Season with salt. Cook for 15 minutes and then leave it to stand for 5 minutes. Serve with All i Oli.

BAVAROIS DE NARANJA (Orange Bavarois)

Ingredients for 4 servings:
– 250 ml orange juice.
– Juice of 1/2 lemon.
– Orange zest.
– 125 g sugar.
– 10 g leaf gelatine.
– 1/2 cup Grand Marnier
– 400 g cream.

Method:
Grate the rind of three or four oranges and squeeze until you have 250 ml of orange juice. Boil the zest and the orange and lemon juice with sugar. When it boils, skim and add the previously soaked leaf gelatine, strain and cool. Pour over crushed ice and stir. When it begins to set, remove the ice and mix with whipped cream. Pour the mixture into a moistened mould, sprinkle with icing sugar and leave in the refrigerator for two to three hours until totally set.
Finally, remove from the mould and decorate with jelly, orange slices and whipped cream.