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A genuine paella is made with round bomba rice (to soak up the stock), and delicately flavoured with garlic and saffron. Just before completion, the heat is turned up to create a light crust (soccarat ). Everyone has their own recipe, which can include seafood, meat, vegetables or a mixture of all three.

Alicante is famous for the breathtaking variety of its rice dishes, ranging from the pungent arroz negro , cooked in squid ink, to arroz a la banda , similar to paella and made with many different kinds of fish. (Dársena serves almost 200 types – (see Dársena, Alicante (Alacant)).)

This rich, liquid stew, usually made with broth, rice and seafood, exists in many regional variations. One of the best known is the caldero tabarquino , a speciality of theIsla Tabarca. Inland variations will often incorporate locally raised meat and game, or add some highly flavoured cured sausage.

These traditional stews, named after the earthenware pot in which they are cooked, are common in the mountainous inland regions, particularly around Alcoi (Alcoy). Most ollas are made with whatever is available, but they usually contain dried beans, chickpeas (garbanzos) and root vegetables, and are flavoured with cured sausage.

The abundance and variety of seafood on the Costa Blanca is astonishing. Fish is often simply grilled or fried, or used in the many rice dishes. Dorada a la sal (sea bream baked in rock salt) is common and delicious. Try Dénia’s famous and very tasty prawns.

Orxata is a sweet, creamy drink made from ground tiger-nuts (chufas ) – tastier and more refreshing than it might sound. Alicante produces a regional variation made with almonds. In summer, it’s particularly delicious served with crushed ice (orxata granizada ). Look out for the sign “artesanal ” – the home-made varieties are infinitely better than the bottled kind.

The Costa Blanca has long been known as the “orchard of Spain”; it produces vast quantities of fruit and vegetables, including oranges and lemons, the deliciously tart nísperos , almonds, olives and grapes. Head for any local market for a taste of the incredible variety on offer.

Alicante’s main wine-producing regions are around Monóvar and El Pinós (see Wine Towns), which make robust reds and a famous sweet dessert wine called El Fondillón. Teulada also produces good sweet dessert wines called mistelas .

Anyone with a sweet tooth will be in heaven in the Costa Blanca, which is famous for turrón , the delicious local nougat made with honey and nuts. There are two kinds: a soft version made in Xixona (Jijona), the biggest producer of turrón , and a crunchier kind made in Alicante.

Chocoholics should make a pilgrimage to the seaside town of La Vila Joiosa (Villajoyosa), which has been making chocolate for almost 300 years. A museum devoted to the subject is run by Valor, one of the biggest chocolate-makers in Spain. Best of all, it offers tastings.