THE Murcian region has a wide and varied cuisine, reflecting the contrast between the areas green inland and the coastal areas, as well as the Moorish influence. Probably the most popular local dish across the region is rice in its many forms, something dating back to the long occupation by Muslims. The abundant vegetables grown here can feature in rice dishes as well as game such as rabbit and more unusual ingredients like snails. You will see paellas of course, but also watch out for caldero (rice soaked in fish stock more common on the coast) and other rice based meals.
Other typical dishes include “chuletas de cordero al ajo cabañil” (lamb chops with garlic) and “caldo con pelotas” (meatballs in a stew). Game Is eaten a lot inland such as quail, hare, rabbit, deer and partridge, sometimes in pies more reminiscent of a British country pub. As with almost everywhere in Spain local cuisine is based on produce grown and raised nearby - so expect seafood by the coast and more meat and game inland. The one area that does have a unique cuisine is the Mar Menor, with its mix of saltwater lakes and the sea. This is reflected in salt baked or crusted fish, a local stew using the spicy nora peppers and rice with fish and grey mullet, usually simply cooked.
For those with a sweet tooth there is a good variety of local desserts, from “tocino de hielo” (made with egg yolks and syrup), “yemas de Caravaca” (marzipan cake made from egg yolks) “paparajotes”, an Arab pastry of sugar and cinnamon that has been served here for hundreds of years. Often with a Menu del Dia you may be offered just seasonal fruit, plain or sometime with a syrup. Don’t just go straight for the ice cream – freshly harvested seasonal fruit such as peaches or strawberries can be absolutely delicious. Of course, if you go to the tourist areas you can eat pretty much what you want, from paella to fish and chips or numerous Asian restaurants. However, if you want an authentic taste of Murcia try and find a well established restaurant with a local chef, often selling classic dishes for less than the eateries aimed at the tourists and some fussy expatriates.