Recipes from the kitchen of Murcia

One of the richest and least known kitchens in the country

To make your mouth water, while waiting for your next visit to Murcia, we invite you to taste the flavour of our land with some of our traditional recipes. Murcia is a true orchard of fresh products, meat, fish and wine, which can boast of having managed to combine raw materials and tradition, to create some of the most extraordinary dishes of Spanish cuisine.

Mojete.

1 piece of cod (Molla cod, if possible)
1 kg tomatoes
4 green peppers
1 ñora (hot pepper)
250 g black olives
Olive oil
Salt

Roast in the oven the cod and ñora. Crumble the cod and take the seeds of the ñora. In a mortar, chop dry garlic, clean the green peppers, chop and incorporate them into the mortar. Keep chopping it and then add the shredded cod and tomatoes. Add oil while still chopping everything in the morter. This dish is served in a fountain and adorned with black olives and chopped ñoras. Add salt to taste.

Murcian Salad.

1 kg tomatoes from a pod
200 g tuna in olive oil
Brunch of spring onions
Hard-boiled eggs
100 g olives
Olive oil
Salt

In a suitable salad bowl, put the tomato and onion pre-cut, add half of the tuna and half of the olives, salt to taste and some oil. Mix it and adorn the other half with tuna, the remaining olives and the hard-boiled egg(s) cut into four pieces. Finally, add some for oil illuminate the Murcian salad.

Zarangollo.

1 kg zucchini
1 kg spring onions
1/2 kg potatos
6 eggs
Olive oil
Salt

Peel the potatoes, onions and zucchini. Cut the potatoes and fry them without roasting, remove them and put in a drain to release a little oil. In the same pan, put the onion cut into squares. Once fried, remove them and also strain or drain the onions. Finally, in the same pan, add the sliced zucchini and, when tender, remove and pour everything into a larger pan, put it on fire and add six eggs. Let them hang up a little before turning them until they're juicy. Rectify it with salt and… it’s ready to eat!

Michirones.

1 kg dired beans
1 spicy chorizo
1 sweet chorizon
1 garlic bulb
4 bay leaves
1 piece of breast tip
1 piece of fresh diced bacon
1 piece of nose, tail, hands and cheeks of pork

Pork bone
2 ó 3 guindillas
Paprika
Serrano ham bone
Thinck-sliced serrano ham
A piece of “sobrasada”
Olive oil
Salt

If the beans are dried, soak them with a handful of salt and ham bones for 24 or 36 hours. Change the water every twelve hours. When the michirones are there, dran and pour the water into a pot with all the ingredients. It is covered with water about two fingers above the ingredients. Cook it until beans are tender. In a frying pan, heat the oil. When hot, the paprika is added when the cook is almost ready. Let stand and serve.

Gastronomía Murciana. Receta de arroz y habichuelas - Turismo de Murcia

Rice and beans.

1 handful of beans (per person)
Half hadnful of rice (per person)
1 turnip
2 artichoke
1 garlic bulb
2 ñoras (hot peppers)

1 tomate rojo
2 medium potatoes
4 garlic shoots
1 spoon of paprika
Food colour
Olive oil
Salt

Put in a pot the beans that we will already have soaked and when they start to boil, add cold water to break the cooking. This is repeated twice. Add the peeled turnip and while they continue to cook over medium heat, we make the sauté. First the garlic and the two ñoras, then we will moderately fry the garlic shoots, the clean beans and cut in half. Then, we'll put them half in the pot. In the pan, we will have to make the tomato on a soft heat. Once fried, we take it away from the heat and put the paprika and pour everything into the pot (the vegetables and the sauté). Peel and split the potatoes and add them to the stew, put the dye and when the potatoes start to boil, we put the rice, making sure it does not stick. When almost done, add salt to taste. It’s ready to serve!

Gastronomía Murciana. Receta de arroz con conejo y caracoles - Turismo de Murcia

Rice with rabbit and snails

1 rabbit
1 red peppers
500 g snails
1 kg rice
4 ripe tomatoes
2 garlic cloves
1 sprig of thyme
Saffron
Parsley

Olive oil
Salt

Wash and shred the pepper and cut the rabbit into pieces. Also, cut the garlic into pieces and grate the tomato. Then, heat the oil in a frying pan, sauté the peppers and set aside. Add the rabbit and sauté until it is almost fried. Add the garlic, sauté it and add the tomato, with a little salt. When it is done, add the water and let it boil for a few minutes. Then, add the saffron and the rice, pour the thyme and the snails that we have prepared before. Let it cook for 15 to 18 minutes. Add salt to taste. Let stand for a few minutes and serve.

Paparajotes.

1/2 liters of milk
1 glass of soda
3 eggs
600 g strong flour
100 g sugar
Ground cinnamon
Lemon tree leaves
Olive oil
2 teaspoons of yeast

Beat the eggs and add the milk and soda. Then the flour is gradually added until it gets a dough not very liquid, but also not very compact. The yeast is added, moved and left to rest for about 10 to 15 minutes. In the fire, we will have the deep-frying pan prepared to make the paparajotes. When the oil is hot, we take a clean, dry lemon leaf, dip it in the preparation and put it in the pan by turning it on both sides. When they are ready, take them out leaving them to release the oil and then, coat them in sugar and cinnamon that we will have prepared in a dish. Once we have them with cinnamon and sugar, they are ready to eat.