Dish finder in Valencia

Rice with chicken, rabbit, flat green beans and garrofó butter beans, cooked over a wood fire. A lunch dish, ordered for two or more; nobody local eats it at night.

Rice cooked in a rich fish stock, served with allioli. The seafood counterpart to paella, best at the beach restaurants of Malvarrosa and El Perellonet.

Rice coloured with squid ink, with cuttlefish and allioli on the side.

Rice baked in a clay dish with chickpeas, pork, morcilla, potato and a whole head of garlic. Home cooking, often on Monday menus.

Eel stewed with potatoes, garlic and paprika, a speciality of the Albufera lagoon villages such as El Palmar.

Small local mussels steamed with lemon, black pepper and bay. Only from May to August, sold in the bars around the port.

Roasted red pepper strips with salt cod, garlic and olive oil, eaten cold with bread.

The mid-morning sandwich break: a big bocadillo, olives and peanuts, a drink and a cremaet, a flamed coffee with rum. A Valencian institution.

Short noodles cooked paella-style with seafood, invented down the coast in Gandia. Comes with allioli.

Rice with seasonal vegetables from the huerta, such as artichokes in spring. Most rice restaurants make one; ask if the stock is vegetable.

A cold, sweet drink made from tiger nuts grown north of the city, with long iced buns for dipping. Best at an orxateria in Alboraia.

Pumpkin doughnuts fried to order at street stalls during Fallas in March, dipped in thick hot chocolate.