"Meson de Labradores in the pedestrianised old town is now engulfed by Italian eateries (so more pizza and pasta than paella) but it remains a comforting outpost of tradition and honest food. Map of Alicante area Here I catch up with Timothy Denny, a British chef who relocated to Spain, gained an alicantina girlfriend and became a master of dishes from the region. Over a fideua de mariscos (seafood noodles, 20), we chew over local gastronomy."
"Tim explains that so-called drunken turkeys are cooked in vast amounts of cognac plus a shot of red wine and eventually emerge as a hefty stew, perfect in winter. This passion for experimentation has been endorsed by the Catalan master chef, Ferran Adria, who once stated [the Costa Blanca] has a magical elf that takes hold of the products and sneaks into the kitchens to offer diners unique dishes with unique flavours."
Alicante showcases Mediterranean rice and seafood dishes, with artichokes prominent in local cooking. Traditional venues like Meson de Labradores persist amid newer Italian eateries. Chefs who relocated to the region have mastered regional specialties such as fideuà de mariscos. A distinctive local dish is pavo borracho, where turkeys are cooked in large amounts of cognac and a shot of red wine into a rich winter stew. The Costa Blanca inspires culinary experimentation, praised by chefs for its unique products. The area has an unusually high number of female chefs, including restaurateurs like Raquel Sabater and Maria Jose San Roman.
Read at www.theguardian.com
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