Would you like to cook your own typical Murcianas meals? Enter this post and follow our top 5 typical Murcian foods step by step. Discover them!
- Zarangollo Murciano
- Murcian Meat Pie
- Rice with Rabbit and Snails
- Murcian Crumbs
- Murcian Ratatouille
- Your Spanish Shop, your Spanish recipes, as always
The typical foods of Murcia offer us the opportunity to try some of the most original foods of our country. The Murcia region is one of the most creative in terms of recipes, which is why it is worth getting to know it through its main recipes.
Zarangollo is a simple but delicious dish, made with zucchini, onion and egg.
Start by cutting two zucchini and one onion into thin slices.
In a large skillet, heat a little olive oil and add the onion. Cook over medium heat until transparent.
Add the zucchini and season with salt. Cook until the zucchini are tender.
Beat three eggs in a bowl and pour them over the vegetables. Stir well to combine.
Cook over low heat, stirring occasionally, until the eggs are cooked to your liking.
Michirones are a dried broad bean stew that is served as a tapa.
Soak 500g of small dried broad beans in water for at least 12 hours.
In a large saucepan, fry a couple of minced garlic cloves and a piece of ham in a little olive oil.
When the garlic is golden, add the drained broad beans, a couple of bay leaves, a couple of cloves, sweet and hot paprika to taste, and a splash of brandy or white wine.
Cover the beans with water, season with salt and cook over low heat until the beans are tender, adding more water if necessary.
Serve hot with bread for dipping.
Murcian Meat Pie
This is a classic dish that consists of a puff pastry empanada stuffed with meat.
First, preheat the oven to 200 degrees.
In a large skillet, fry a chopped onion in olive oil until translucent.
Add 500g of minced pork and beef, cooking until well browned. Season with salt and pepper.
Add a little white wine and let it reduce.
Roll up a sheet of puff pastry and place the meat filling in the center. Cover with another sheet of puff pastry and seal the edges.
Paint the surface with beaten egg and bake for about 25 minutes or until golden.
Let cool slightly before serving.
Rice with Rabbit and Snails
A dish that combines rice with rabbit meat and snails.
In a large pan or frying pan, fry a rabbit cut into pieces in a little olive oil.
When golden, add a chopped onion, a chopped green bell pepper and a few minced garlic cloves. Cook until tender.
Add 250 g of snails (previously cleaned) and a tablespoon of paprika. Stir well.
Add 500g of rice and stir to combine. Add enough chicken broth to cover the rice and season with salt.
Cook over low heat for about 20 minutes, or until the rice is cooked and has absorbed the broth.
Let rest for a few minutes before serving.
Las Migas are a dish of crumbled bread, typical of the countryside, which used to be prepared with leftover bread.
Take about 500g of stale bread, cut it into small pieces and moisten it with water. Let sit for at least a couple of hours.
In a large skillet, fry a few pieces of chorizo and pancetta in olive oil until crisp. Withdraw and reserve.
In the same pan, add the moistened bread pieces and fry over medium heat, stirring constantly so they don´t stick.
When the bread begins to crumble and brown, add a little paprika and minced garlic. Stir well.
Add the fried chorizo and bacon and continue cooking until the crumbs are crisp.
Serve hot, accompanied if you want grapes or melon.
Jallullo is a typical tomato salad from Murcia.
Take some ripe tomatoes and cut them into thin slices. Place them on a large plate.
Cut an onion into thin slices and add it to the tomatoes.
Add black olives, sliced hard-boiled eggs and tuna in drained oil.
Drizzle with a good stream of olive oil and wine vinegar. Season with salt.
Stir well so that all the ingredients are mixed and serve cold.
The ratatouille is a delicious mixture of fried vegetables.
Chop an onion, a couple of peppers (one green and one red), two zucchini and a couple of eggplants. You will also need a couple of peeled and chopped ripe tomatoes.
In a large skillet, saute the onion in olive oil until translucent. Then add the peppers and fry until tender.
Add the zucchini and eggplant, and fry until golden.
Finally, add the tomatoes and let the mixture simmer until the vegetables are cooked through and the flavors have blended.
Serve hot, often with a fried egg on top.
Paparajotes are a unique dessert from Murcia, where lemon leaves are fried in a sweet batter.
Prepare a dough by mixing an egg, a cup of milk, a cup of flour, a teaspoon of yeast, lemon zest and a tablespoon of sugar.
Take some well-washed lemon leaves (make sure they are not treated with pesticides) and dip them into the batter until they are well covered.
Fry the leaves in hot oil until golden and crisp.
Let them drain on absorbent paper, then sprinkle with sugar and cinnamon.
Serve hot. Remember that the lemon leaves are not eaten, they are only used to flavor the dough.
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