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Murcia, known as the Orchard of Europe, celebrates this week the Week of the Orchard, an ethnographic sample where we can enjoy traditional recipes based on the products that gives the land.
We tell you some of the traditional recipes most appreciated by the people of Murcia. When Easter ends in Murcia we continue celebrating with the Huerta Week, an ethnographic representation of the huerta way of life throughout the Vega del Segura.
And, of course, the gastronomy is a fundamental element of this celebration.
And to enjoy it, there is nothing better than to visit the dozens of Huertos, open-air huts set up every year by the Peñas Huertanas in parks and gardens of the city where they serve the most traditional dishes of our gastronomy.
If you are not lucky enough to visit us, here are some of the most simple and delicious recipes for you to prepare at home.
Ingredients (for 4 people):
- 500gr whole peeled canned tomato
- 150 gr of tuna in oil
- Black cuquillo olives
- 3 hard-boiled eggs
- 1 spring onion
- EVOO
- Salt
Murcian Salad
Cut the tomatoes into irregular cubes, and remove the excess water.
Cut the onion into julienne strips, the boiled egg into medium pieces and add it to the tomatoes together with the crumbled and previously drained tuna and the black olives.
Season and add a generous amount of EVOO, and stir gently.
We put it in the refrigerator one hour before eating to take it fresh. Recommendation: Accompany it with a good bread to dip…
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-4%Original price was: 6,20€.5,95€Current price is: 5,95€.
Ingredients (for 4 people):
- 3 medium zucchini
- 2 spring onions (approx. half of the zucchini)
- 3/4 medium eggs
- EVOO
- Salt
Zarangollo
Wash and peel the zucchini (we can also do it unpeeled), and cut it into thin slices.
Cut the spring onion into cubes.
In a frying pan add 1 finger of oil and add the zucchini and the onion, season with salt and pepper, stir and cover so that it cooks first.
We put the fire medium-low, we continue stirring from time to time so that it cooks well and does not stick.
When it is poached, remove the lid and let the water evaporate.
Crack the whole eggs over the mixture in the pan, and stir a little to set them.
Remove from the heat and let stand for 10 minutes before serving hot. Variants of Zarangollo: some recipes also include potatoes.
Ingredients (for 4 people):
- 2 ñoras (dried peppers from Murcia)
- 300 grams of clean desalted codfish
- 2 spring onions
- 1 red bell pepper
- Pitted black olives
- Salt
- EVOO
- Wine vinegar
Pipirrana Murciana
Wash the leek, drain well and sauté it in olive oil with salt, bay leaf and ground pepper until soft.
Chop the bell pepper and onion into medium sized cubes.
Clean the desalted cod and crumble it with your hands.
Soak the ñoras for 10 mn, open them and clean the seeds.
Cut into small cubes.
Mix vegetables, cod and ñora, season with a teaspoon of salt, a tablespoon of extra virgin olive oil and a tablespoon of wine vinegar.
Mix and let it rest.
It is consumed on a slice of tender bread, which is served at the moment.
