Tapas Tour In Valencia!
Spain; Home Of The Siesta, Known For Their Fiesta’s And Inventor Of The Famous Paella. A Country Entwined In Traditional Culture, Surrounded By Spectacular Beaches With A Unique Lifestyle To Envy. It Is Easy To See Why So Many People Fall In Love With The Land Of Endless Sunshine! Spain Has Also Placed Itself On The Map With Their Famous Invention Of The Ever-Growing Style Of Eating And Drinking!
SO, WHY ARE WE TALKING TAPAS?
Tapas have taken the world by storm, and while the exact origin of the tapas tradition in Spain is not entirely certain (as there are many different stories), one thing that’s for sure is there is nothing more satisfying than enjoying a delicious little snack alongside a beverage in your local Tapas bar. Countries across the globe are embracing the tapas style, opening dedicated bars and even placing their own spin on the tradition. In Spain, however, you won’t need to seek out a specific bar to enjoy the culture because traditional tapas are served at almost every bar/restaurant in the country.
Now if, like me, you get hungry just seeing the word food, then you’ll be just as thrilled as I was to find out that Tour Me Out were launching their very own Tapas Tour in Valencia. Considering that Valencia is the home of the Paella and a nice big plate of it would be served on the final stop, I just had to tag along to experience the tour for myself!
And this is how it went!…
WE BEGAN BY VISITING VALENCIA’S INCREDIBLE MERCAT CENTRAL (CENTRAL MARKET)
Valencia’s Central Market is an overwhelming experience that awakens the senses. Upon entering the unique building you are immediately immersed in culture, flavours and colours. Many tourists visit the market everyday, but it is also frequented by locals who often choose to do their entire food shopping from these stalls.
WHERE WE EACH EXPERIENCED A TRADITIONAL SPANISH TORTILLA (SPANISH OMELETTE)
Spanish Tortilla is traditionally made with eggs, potato and onions although a variety of different styles and flavours have been created throughout time. I recommend trying the Jamon Tortilla!
WE SAMPLED SOME AWARD WINNING OLIVE OILS
No Spanish kitchen is complete without its Olive Oil, and seeing as Spain is the largest producer of Olive Oil in the world, it is only fitting to sample some of the finest Olive Oils going!
NEXT STOP – JAMON, CHEESE, CHORIZO… YOU NAME IT!
Jamon is (in my personal opinion) one of the greatest gifts from Spain. This carefully cured and delicately sliced Tapa is uniquely Spanish and a very common Tapas dish throughout the country. Along with other cold meats like Chorizo, accompanied by some aromatic and flavoursome cheese, this stop is guaranteed to make your mouth water!
Tip – enjoy some Jamon Iberico with a glass of Vino Tinto (red) when indulging on Tapas!
NEXT, WE WERE TREATED TO A TASTE OF SOME TYPICAL SPANISH SWEETS, TURRON…
LAST STOP – A SPANISH RESTAURANT TO ENJOY SOME TRADITIONAL VALENCIAN PAELLA (AND WINE, OF COURSE)!
After weaving our way through the city streets, we came across our next and final stop of the tour; a traditional Spanish restaurant. As the group sat down at our table and ordered some wine, our guide explained the origins of Paella and the traditional method of cooking it (traditionally cooked on a Paella pan over orange tree wood). Of course, the restaurant was nothing less than authentic, and so our Paella was cooked fresh for us, using the traditional methods.
Did you know: Paella originated in Valencia, with the traditional combination of Rabbit, Chicken, Beans and Snails?
So, in conclusion and after an incredible day of sampling deliciously authentic food, I realised that Tapas really are as commonly Spanish as they are hyped up to be. It is not just a “tourist” thing or something you need to search high and low to find. Whether you’re in a tiny side-street, a busy market or a big tourist square, you will be sure to find a place to immerse yourself in the Spanish lifestyle.
I TOOK THE TOUR TO EAT SOME FOOD, BUT I CAME OUT THE OTHER END WITH SO MUCH MORE THAN JUST A FULL BELLY!
Article by Rebecca Jenkins