Woodland sorrel. Flowers, leaves and pods can be eaten and have quite a tangy flavour and are sometimes added to salads, or can be chewed as they are said to have thirst-quenching qualities. This has resulted in the leaves being used to make a lemony drink or it may be brewed as a herbal tea, though the flavour is a little dull. Apparently the juice can be used as a substitute for vinegar.
The juvenile form of the red sea bream (US: pandora), at which point it has blue spots on its back. The eyes are so far forward they almost seem to protrude beyond the front of the face. The back is usually greyish with red lights and fins are red. These fish are very common in Spain and is traditionally eaten on Christmas Eve in some parts of the country, especially Castile.
A variety of green, slightly wrinkled chilli found in Valencia and known for the fact that it is impossible to tell whether it will be reasonably mild or will take the roof off your head. Served as tapas.
Seafood paella with seafood such as mussels, prawns, squid and shrimp with saffron, garlic and heat provided by red chillis.
"Valencian paella." A classic paella which includes chicken and seafood such as mussels, prawns, squid and shrimp with saffron, garlic and heat provided by red chillis.
Sea bream (US: porgy, scup). A large family of fish which includes black sea bream, bogue, Couch’s sea bream (known as red porgy in North America), dentex, gilt-headed bream . They are usually sold weighing up to 1 kg (2 lb). All have a deep, narrow body, small mouth, big eyes, quite large, tough scales, a single, spiny dorsal fin and a black spot on the shoulder. They are good to eat cooked whole, stuffed and baked or braised.
