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Whether you want to call them stews, casseroles or hotpots, the dishes made by “throwing everything in the pot” are among the most characteristic of the gastronomy of all parts of the world, and the Region of Murcia is no different in this respect.
Our stews and casseroles are among the most instantly recognizable features of our culinary heritage, boasting a range of traditional recipes which are still regularly prepared and eaten both in family homes and in the most representative bars of every town, village and city. In this tasty article the regional tourist board (ITREM) offers you a guide to some of the most typical one-pot meals you’ll find in Murcia, inviting you to get out there and taste the tradition of the south-east of Spain!
Trigo (or trigoentero), the essence of the countryside of Murcia and the Altiplano
The trigo casserole is one of the most typical dishes to come out of Murcia’s rural kitchens, and is made with wheat, chickpeas, leaf vegetables, potatoes and, in some cases, pork fat or ribs, a tasty vestige of the subsistence cooking of our forefathers.
In some areas trigo is a staple dish in the winter, when it is at the heart of family get-togethers.
Arroz empedrao, a speciality of the mountains and higher ground of Murcia
A simple and humble dish in which rice is combined with green beans, cod and the paprika of Murcia. The name is derived from the “piedras” or “little stones” formed by the grains of rice and the vegetables.
This is most popular during Lent, and in the areas closest to the province of Alicante and the region of Valencia, the home of the paella and other rice dishes.
Michirones, a favourite in the city of Murcia and the surrounding countryside
This is one of the Murcia dishes which have become best-known outside the Region, combining broad beans, ham broth, laurel leaves and a pinch of paprika for added flavour.
Its origins lie in the small houses of the “huerta” of Murcia, where it was prepared in large cauldrons over the fireplace, In the regional capital it is a perennial favourite in the traditional taverns and tapas bars, particularly those in the area of “las tascas” in Calle Saavedra Fajardo.
Olla de cerdo and olla gitana, the traditions of the huerta
These are two of the favourite stews in the Region of Murcia.
Olla de cerdo is full of flavour, made with the tastiest cuts of pork, chickpeas and vegetables. It is generally associated with the winter months, when in the past it would be made at the annual “matanza” (when a pig is slaughtered and meat dishes are prepared).
Olla gitana is a lighter dish with tasty vegetables and aromatic herbs, making the most of chickpeas, green beans, pumpkin, pears and a unique paste made with almonds and saffron. It is especially popular in the outlying districts of Murcia and the Ricote Valley.
Aletría
Aletría is a stew combining the flavours of land and sea and is popular throughout the Region, but especially in the Campo de Cartagena, where it is prepared with thick noodles, potatoes and cod.
It originated in the kitchens of those with little in the larder but a lot of imagination. This is one of those typical dishes where everyone in Cartagena says the best version is made by their grandmother!
Arroz con habichuelas or “empedrado”, a hearty but subtle dish from the higher ground of Murcia
White beans are combined with Calasparra rice to give this dish a uniquely sweet taste, and in many households it is flavoured with fennel to give it the taste of the forests in the north-west of Murcia.
Gazpacho jumillano, the taste of the Jumilla countryside
This is a long way from the liquid gazpacho you might be familiar with, and is basically a country stew on a base of unleavened bread.
The ingredients include rabbit or chicken, snails, peppers and the bread base cut into pieces so that it absorbs the juices, thickening and perfuming the mix. It calls to mind the typ9ical food eaten in the past by shepherds in the area of Jumilla.
Mondongo viudo, the taste of Molina de Segura
A hearty dish, typical of the winter and the festive season, mondongo is made with tripe and leg of pork, wheat, chickpeas and other meat products arising from a “matanza”. A great way of making use of everything available and a real rural dish!
Andrajos, a favourite in the Altiplano (Yecla and Jumilla) and Calasparra
This dish dates back to the Middle Ages and mixes rabbit or cod with vegetables and home-made dough, all cooked in a both to give it a delicious texture. This is real winter dish in Yecla, perfect after a bracing stroll in the area of Monte Arabí!
Caldo con pelotas, the go-to Christmas treat in the Región de Murcia
A Christmas classic throughout the Region, this dish combines a poultry broth with the “pelotas” (meatballs) consisting of minced meat, breadcrumbs, egg, spices and a toucoh of mint.
In the Vega Media del Segura area the meatballs are bigger, almost the size of an orange!
Potaje con acelgas, the flavour of the huerta of Murcia
A typical dish for Fridays and lent, best served in Grandma’s kitchen!
The stew is made with chickpeas, chard, potatoes and paprika, and is often accompanied by almonds or even a hard-boiled egg – one of the most representative meals of the vegetable gardens of Murcia.
Cocido de verano murciano, a fresh, light country dish
Unlike other stews and casseroles, this one is best eaten lukewarm with the broth accompanied by chickpeas, potatoes, green beans, hard-boiled egg and, if you fancy it, tuna in brine.
It’s especially popular in the city of Murcia and the Campo de Cartagena and is perfect for the summer months.
Ajo colorao in Lorca and the Guadalentín valley
Ajo colorao is a thick stew with potatoes, cod, dried red peppers and a good helping of paprika. Its deep red colour and the taste of paprika make it one of the strongest stews in the lower ground of Murcia and it’s most often found in Lorca, Águilas and Mazarrón.
The wide variety of traditional casserole dishes in the Region of Murcia are still served regularly both at home and in bars. Some are associated with particular areas while others are practically universal throughout the Region, and they are all part of our culinary heritage.
The diversity makes it possible to identify different tastes in each town and municipality, while at the same time allowing us to discover the specialities of each area.
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