{"id":39157,"date":"2025-01-20T13:44:09","date_gmt":"2025-01-20T11:44:09","guid":{"rendered":"https:\/\/chg.es\/resort-costa-blanca\/les-incontournables-de-la-cuisine-levantine"},"modified":"2025-01-20T13:44:09","modified_gmt":"2025-01-20T11:44:09","slug":"les-incontournables-de-la-cuisine-levantine","status":"publish","type":"post","link":"https:\/\/chg.es\/fr\/resort-costa-blanca\/les-incontournables-de-la-cuisine-levantine","title":{"rendered":"Les incontournables de la cuisine levantine"},"content":{"rendered":"<p data-start=\"0\" data-end=\"414\">La cuisine levantine se caract\u00e9rise par sa grande diversit\u00e9, sa fra\u00eecheur et l&rsquo;utilisation d&rsquo;ingr\u00e9dients locaux provenant des c\u00f4tes de l&rsquo;est de la p\u00e9ninsule ib\u00e9rique, notamment de la Communaut\u00e9 Valencienne et d&rsquo;Alicante. Cette cuisine est une fusion d&rsquo;influences m\u00e9diterran\u00e9ennes et arabes, avec des produits de la mer et des l\u00e9gumes de grande qualit\u00e9. Voici une liste des incontournables de la cuisine levantine :<\/p>\n<p data-start=\"416\" data-end=\"437\"><strong data-start=\"416\" data-end=\"437\">La c\u00e9l\u00e8bre paella<\/strong><\/p>\n<p data-start=\"439\" data-end=\"655\">Le plat le plus embl\u00e9matique de la cuisine levantine, originaire de la Communaut\u00e9 Valencienne, est sans aucun doute la paella. Ce plat a de nombreuses variantes, mais les plus connues dans la r\u00e9gion de Levante sont :<\/p>\n<ul data-start=\"657\" data-end=\"1073\" data-is-only-node=\"\" data-is-last-node=\"\">\n<li data-start=\"657\" data-end=\"823\"><strong data-start=\"659\" data-end=\"681\">Paella valencienne<\/strong> : avec du riz, du lapin, du poulet, des haricots verts, du garrof\u00f3 (haricot blanc), des tomates, de l&rsquo;huile d&rsquo;olive, du safran et du romarin.<\/li>\n<li data-start=\"824\" data-end=\"958\"><strong data-start=\"826\" data-end=\"854\">Paella aux fruits de mer<\/strong> : avec des fruits de mer frais comme des gambas, des moules, des calamars, des palourdes et du poisson.<\/li>\n<li data-start=\"959\" data-end=\"1073\" data-is-last-node=\"\"><strong data-start=\"961\" data-end=\"977\">Paella mixte<\/strong> : une combinaison de viande et de fruits de mer, g\u00e9n\u00e9ralement controvers\u00e9e mais tr\u00e8s populaire.<\/li>\n<\/ul>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-37482 size-large\" src=\"https:\/\/chg.es\/wp-content\/uploads\/2024\/07\/castilla-termal-21-copia-1024x1024.jpg\" alt=\"Arroz\" width=\"1024\" height=\"1024\" srcset=\"https:\/\/chg.es\/wp-content\/uploads\/2024\/07\/castilla-termal-21-copia-1024x1024.jpg 1024w, https:\/\/chg.es\/wp-content\/uploads\/2024\/07\/castilla-termal-21-copia-300x300.jpg 300w, https:\/\/chg.es\/wp-content\/uploads\/2024\/07\/castilla-termal-21-copia-150x150.jpg 150w, https:\/\/chg.es\/wp-content\/uploads\/2024\/07\/castilla-termal-21-copia-768x768.jpg 768w, https:\/\/chg.es\/wp-content\/uploads\/2024\/07\/castilla-termal-21-copia.jpg 1080w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p data-start=\"0\" data-end=\"13\"><strong data-start=\"0\" data-end=\"13\">La Fideu\u00e0<\/strong><\/p>\n<p data-start=\"15\" data-end=\"382\">Semblable \u00e0 la paella, mais au lieu de riz, on utilise des p\u00e2tes qui peuvent \u00eatre de diff\u00e9rents types. Originaire de la r\u00e9gion de Gand\u00eda (Valence), la fideu\u00e0 est cuisin\u00e9e avec des fruits de mer comme des gambas, des calamars, des moules et du poisson, avec un bouillon savoureux et du safran. Le plat est servi dans une paellera et d\u00e9gust\u00e9 avec le c\u00e9l\u00e8bre <strong data-start=\"371\" data-end=\"381\">alioli<\/strong>.<\/p>\n<p data-start=\"384\" data-end=\"401\"><strong data-start=\"384\" data-end=\"401\">L&rsquo;All i Pebre<\/strong><\/p>\n<p data-start=\"403\" data-end=\"800\" data-is-last-node=\"\" data-is-only-node=\"\">Il s&rsquo;agit d&rsquo;un rago\u00fbt d&rsquo;anguille (g\u00e9n\u00e9ralement d&rsquo;eau douce) dans une sauce au paprika et \u00e0 l&rsquo;ail. C&rsquo;est une recette traditionnelle de l&rsquo;Albufera de Valence, l&rsquo;un des marais les plus importants de la M\u00e9diterran\u00e9e. Le plat est cuit avec des oignons, des poivrons rouges, des tomates, du paprika et du piment, et il est accompagn\u00e9 de pommes de terre, ce qui en fait un plat r\u00e9confortant et savoureux.<\/p>\n<p><img decoding=\"async\" class=\"wp-image-38914 size-full\" src=\"https:\/\/chg.es\/wp-content\/uploads\/2025\/01\/09.jpeg\" alt=\"All i pebre\" width=\"1000\" height=\"1000\" srcset=\"https:\/\/chg.es\/wp-content\/uploads\/2025\/01\/09.jpeg 1000w, https:\/\/chg.es\/wp-content\/uploads\/2025\/01\/09-300x300.jpeg 300w, https:\/\/chg.es\/wp-content\/uploads\/2025\/01\/09-150x150.jpeg 150w, https:\/\/chg.es\/wp-content\/uploads\/2025\/01\/09-768x768.jpeg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p data-start=\"0\" data-end=\"22\"><strong data-start=\"0\" data-end=\"22\">Horchata y fartons<\/strong><\/p>\n<p data-start=\"24\" data-end=\"433\">La Horchata est une boisson rafra\u00eechissante d&rsquo;origine valencienne, faite \u00e0 base de <strong data-start=\"107\" data-end=\"116\">chufa<\/strong>, un tubercule cultiv\u00e9 sp\u00e9cialement dans la r\u00e9gion de l&rsquo;Albufera. Elle est servie froide et est g\u00e9n\u00e9ralement accompagn\u00e9e de <strong data-start=\"240\" data-end=\"251\">fartons<\/strong>, des douceurs allong\u00e9es et spongieuses qui se trempent dans la horchata. C&rsquo;est l&rsquo;un des combos les plus typiques dans les <strong data-start=\"374\" data-end=\"388\">merenderos<\/strong> (caf\u00e9s en plein air) de Valence et Alicante.<\/p>\n<p data-start=\"435\" data-end=\"457\"><strong data-start=\"435\" data-end=\"457\">Le &lsquo;arroz a banda&rsquo;<\/strong><\/p>\n<p data-start=\"459\" data-end=\"848\" data-is-last-node=\"\" data-is-only-node=\"\">Un plat traditionnel de la c\u00f4te levantine, particuli\u00e8rement d&rsquo;Alicante, dans lequel le riz est cuit avec un bouillon de poisson (souvent avec du <strong data-start=\"604\" data-end=\"612\">rap\u00e9<\/strong> et des calamars) et servi avec de l&rsquo;<strong data-start=\"649\" data-end=\"659\">alioli<\/strong>. Le bouillon est la base de la saveur intense, et le riz est cuit s\u00e9par\u00e9ment pour conserver sa saveur unique. C&rsquo;est l&rsquo;un des plats phares de <strong data-start=\"801\" data-end=\"811\">&lsquo;Aura&rsquo;<\/strong>, le restaurant vedette d&rsquo;Oliva Nova.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-38919 size-full\" src=\"https:\/\/chg.es\/wp-content\/uploads\/2025\/01\/arroz-a-banda.JPG.jpg\" alt=\"Arroz a banda\" width=\"620\" height=\"620\" srcset=\"https:\/\/chg.es\/wp-content\/uploads\/2025\/01\/arroz-a-banda.JPG.jpg 620w, https:\/\/chg.es\/wp-content\/uploads\/2025\/01\/arroz-a-banda.JPG-300x300.jpg 300w, https:\/\/chg.es\/wp-content\/uploads\/2025\/01\/arroz-a-banda.JPG-150x150.jpg 150w\" sizes=\"(max-width: 620px) 100vw, 620px\" \/><\/p>\n<p data-start=\"0\" data-end=\"30\"><strong data-start=\"0\" data-end=\"30\">Les gambas rouges de D\u00e9nia<\/strong><\/p>\n<p data-start=\"32\" data-end=\"433\">La <strong data-start=\"35\" data-end=\"58\">gamba roja de D\u00e9nia<\/strong> (Valence) est l&rsquo;un des fruits de mer les plus pris\u00e9s de la r\u00e9gion, c\u00e9l\u00e8bre pour sa saveur et sa texture uniques. Elle est servie dans sa forme la plus simple, grill\u00e9e, pour mettre en valeur sa saveur fra\u00eeche et douce. On peut \u00e9galement la d\u00e9guster dans des <strong data-start=\"316\" data-end=\"327\">arroces<\/strong> (plats de riz) ou des <strong data-start=\"350\" data-end=\"361\">fideu\u00e1s<\/strong>, et sans aucun doute, c&rsquo;est une excellente raison de visiter <strong data-start=\"423\" data-end=\"432\">D\u00e9nia<\/strong>.<\/p>\n<p data-start=\"435\" data-end=\"729\" data-is-last-node=\"\" data-is-only-node=\"\">La <strong data-start=\"438\" data-end=\"463\">gastronomie levantine<\/strong> est un v\u00e9ritable tr\u00e9sor. Les ingr\u00e9dients frais, le riz, l&rsquo;huile d&rsquo;olive et les produits de la mer sont la base de nombreux plats embl\u00e9matiques. Si tu en as l&rsquo;occasion, n&rsquo;h\u00e9site pas \u00e0 go\u00fbter ces incontournables pour savourer l&rsquo;authentique essence du Levant espagnol.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cuisine levantine se caract\u00e9rise par sa grande diversit\u00e9, sa fra\u00eecheur et l&rsquo;utilisation d&rsquo;ingr\u00e9dients locaux provenant des c\u00f4tes de l&rsquo;est de la p\u00e9ninsule ib\u00e9rique, notamment de la Communaut\u00e9 Valencienne et d&rsquo;Alicante. Cette cuisine est une fusion d&rsquo;influences m\u00e9diterran\u00e9ennes et arabes, avec des produits de la mer et des l\u00e9gumes de grande qualit\u00e9. Voici une liste&hellip;<\/p>\n","protected":false},"author":22,"featured_media":38916,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[121],"tags":[604,605],"class_list":["post-39157","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chg-fr","tag-gastronomia-fr","tag-levante-fr","category-121","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Les incontournables de la gastronomie levantine - CHG<\/title>\n<meta name=\"description\" content=\"Fusionnant des produits de la mer et des l\u00e9gumes de haute qualit\u00e9, voici une liste des incontournables de la gastronomie levantine.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chg.es\/resort-costa-blanca\/imprescindibles-de-la-gastronomia-levantina-chg\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les incontournables de la gastronomie levantine - 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