Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Another Side of Valencia: A Gastronomic Escape to Gandía
Just a short flight from the UK, Gandía, on the southern edge of Valencia, offers fresh produce from land and sea, authentic Spanish culture, and relaxed, food-focussed way of life.
Located on the sandy southern edge of Valencia province, Gandía offers a relaxed, food-focused alternative to Spain’s more famous eastern coastal resorts. One of the region’s larger towns, it sits on a broad plain sheltered by mountains, creating a mild microclimate that nurtures lush orange groves alongside fertile rice fields.
Fresh produce from land and sea underpins the town’s Mediterranean cuisine, with shellfish and fish sold daily at its lively fish market. Here, the local specialty Fideuà – a seafood paella made with noodles instead of rice – takes centre stage. Legend has it the dish was invented aboard a fishing boat when supplies of rice ran out, giving birth to this now-iconic creation that perfectly showcases Gandía’s ingredients.
Right: Ahuir Beach, Gandía
Beyond the cuisine, visitors are drawn to Gandía for its authentic Spanish culture, long golden beaches and palm-lined promenade. Historic highlights include the Gothic Collegiate Church of Santa María and the 15th-century Ducal Palace, both part of the province’s Borgia Route, allowing travellers to trace the noble footsteps of the influential Renaissance family.
For many, it is the food that offers the clearest window into the region’s character, bringing together the bounty of the sea and the fertile inland landscapes in dishes that are both simple and deeply satisfying.
Left: Palacio Ducal, Gandía
Making Fideuà de Gandía at home
Start by preparing an aromatic fish stock. Sauté fresh fish and vegetables in extra-virgin olive oil, then add enough cold water to cover. Bring to a boil, skim off the foam, and simmer for around 40 minutes. Strain and set aside.
Heat a paella pan over moderate heat with a little oil. Add prawns and langoustines, sauté briefly, then set aside. In the same pan, cook chopped garlic and grated onion until golden, then stir in paprika and tomato, mixing constantly to prevent burning. Add monkfish and saffron, then pour in roughly two litres of the hot fish stock.
Stir in the noodles and season with salt and saffron. Cook for 10–12 minutes, keeping the heat high for the first five minutes. Arrange the prawns and langoustines evenly on top towards the end of cooking. Allow the fideuà to rest for five minutes before serving.
Of course, Fideuà de Gandía tastes even better when enjoyed by the sea. The ultimate way to savour it is at one of the many restaurants along the beach or in Gandía’s Grao district, the city’s picturesque maritime and fishing neighbourhood.
Just 70 kilometres south of Valencia – only an hour by train – Gandía makes the perfect getaway for lovers of Spanish culture, scenery and cuisine, with this iconic seafood dish, layered with the rich flavours of the Mediterranean, perfectly capturing the city’s essence.
For more information, visit: comunitatvalenciana.com/es/valencia/gandia
Sponsored by Region of Valencia
