‘Bajoques farcides’, los pimientos rellenos de arroz que hablan valenciano | EL COMIDISTA

Paella is the most famous dish in Valencian cuisine, but let's not let it overshadow other excellent creations from the region. Thanks to its soil and climate, the Valencian Community is known for its abundance of vegetables. From this great variety of produce have come traditional recipes like esgarraet, olleta, and bajoques farcides, stuffed peppers typical of the central regions that combine vegetables with another great treasure of the local gastronomy: rice. In other parts of the Valencian Community, green beans are called bajoques (peppers are called pebrera, pimentó, or pebrot), but in the Alcoy area, bajoques are peppers. To learn more about this specialty, we traveled to the restaurant at the Parador de El Saler, located between the Albufera Natural Park and the Mediterranean Sea, just half an hour from the city of Valencia. Its cuisine, led by chef José Alcarazo, is inspired by regional recipes and celebrates traditional dishes that use fresh seafood and garden produce. The Parador's stuffed green beans are true to the Alcoy style, with pork and tomato: if you want to learn how to prepare them, watch the video above. WRITTEN RECIPE: https://elpais.com/gastronomia/el-com... Subscribe to our channel: http://cort.as/-9ysp Visit: https://elcomidista.elpais.com Follow us on Facebook:   / elcomidista   Follow us on Twitter:   / elcomidista   Follow us on Instagram:   / elcomidista   Welcome to the official EL COMIDISTA channel on EL PAÍS! Every week we publish new videos about gastronomy, recipes, restaurants, products, culinary crazy ideas, and much more. Subscribe to our channel now!: http://cort.as/-9ysp El Comidista is a really cool website that includes recipes, info about kitchen gadgets, restaurants, products, and any other random thing its authors come up with.