Hotel La Gastrocasa prides itself on its cuisine, local dishes are served in this small adult-only hotel. My stay there involved a lot of eating! We also had a cooking class with local Chef JuanVi who had run his own restaurant nearby.
Our traditional dishes to be made (and eaten) were
– Cocas de dacsa a type of unleavened bread to serve with the Espencat
– Espencat, a salad of roasted red peppers, aubergines and salt cod
– Fideua de Gandia, a seafood dish rather like paella but with pasta instead of rice.
The table is set!
First we began the fish stock, whole small fish in the pan to very slowly simmer for only 20 minutes, no longer. Then we literally burnt the red peppers and aubergines on the paella pan gas burner before roasting in a fan oven for 20 mins.
JuanVi is Spanish and our Spanish was just about keeping up with him, of course our host and hotelier Agustion was there to help out with any necessary translation as we produced our very enjoyable lunch.
We thoroughly enjoyed the class and will definitely try the dishes at home, the prawn, langostine and cuttlefish fideua will go down a treat but I can’t see my sons going for the veggie Espencat.
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