Introduction
When I first moved to Costa Blanca, I was drawn in by the sunshine and the sea, but I also love the food. Whether you’re wandering through a lively market in Jalón, picking up fresh oranges in Albir or chatting with a grape farmer in Llíber, every corner of this coast offers a new taste and a new story. This blog is a love letter to the region’s flavours complete with traditional recipes, market tips, must-visit foodie shops and advice on how to start your very own Mediterranean-style garden.
Market Days on the Costa Blanca 2025 Overview
To make it easy for you, we’ve listed all the most popular weekly markets by day. Whether you’re planning a lazy Sunday stroll or a midweek treasure hunt, you’ll know exactly where to go.
What to bring to a market:
- Cash money
- Sunscreen and a water bottle
- Camera or phone to capture the vibe!
- A backpack
Monday
Dénia
Parc de Torrecremada
08:00 – 13:30
Clothes, bags, shoes and fresh produce. A large, lively market with a local touch.
Tuesday
Altea
Near the sports hall (Palau d’Esports)
08:00 – 14:00
Beautiful setting, a mix of clothes, household items and local products.
Jalón (Xaló)
Plaza de la Iglesia
08:00 – 14:00
Local farmers market with wine, honey and handmade goods.
Wednesday
Benidorm, El Cisne
Behind Benidorm Palace
08:00 – 14:00
A fun mix of antiques, second-hand items, curiosities and live music.
Teulada
Calle Alicante
08:00 – 14:00
A true local market with a relaxed, authentic feel.
Thursday
Villajoyosa
Town centre
08:00 – 13:30
A big market with everything from food to fashion, perfect before hitting the beach!
Jávea (Xàbia)
Plaza de la Constitución
08:00 – 14:00
A charming market in the beautiful old town. Fresh food, clothing, crafts and more.
Friday
Moraira
Parking near Espai La Senieta
08:00 – 13:30
One of the most scenic coastal markets! A great place to browse under the palm trees.
Saturday
Calpe (Food Market)
Avenida del Norte
08:00 – 14:00
For the freshest fruits, veggies, nuts and local delicacies.
Jalón (Rastro Market, Must Visit!)
09:00 – 14:00
A favorite among both locals and tourists. Antiques, art, wine, crafts and more.
Sunday
Benidorm – El Cisne (again!)
Same location behind Benidorm Palace
09:00 – 14:00
Vintage finds, vinyl, artwork, churros and live music.
La Nucía (Rastro)
08:00 – 14:00
Large flea market with hidden gems perfect for bargain hunters.
Albir
Avenida de l’Albir
08:00 – 14:00
A small but charming market surrounded by cafés and boutiques.
Discover 20 Delightful Spanish Recipes
Spain’s rich culinary tradition offers something for everyone from vibrant, fresh flavors to comforting classics. Whether you’re a beginner or a seasoned cook, these 20 traditional Spanish recipes will bring a bit of sunshine and fiesta to your kitchen. Each recipe is easy to follow, with clear steps and delicious results.
Let’s kick things off with five timeless Spanish dishes that are loved across the country and perfect for sharing with friends and family!
Pan con Tomate, The Quintessential Spanish Snack
If there’s one simple Spanish dish that captures the essence of summer, it’s Pan con Tomate. Originating from Catalonia, this humble toast topped with ripe tomato, garlic, and olive oil is an explosion of fresh flavors that’s quick to prepare and impossible not to love.
What you’ll need:
Rustic country bread or baguette, sliced
- 2 ripe tomatoes
- 1 garlic clove
- Extra virgin olive oil
- Salt to taste
How to make it:
Start by toasting your bread slices until they’re golden and have a nice crunch. While still warm, rub one side of a garlic clove lightly over the bread for a gentle garlicky aroma. Next, slice the tomatoes in half and rub their juicy, flesh side directly onto the toasted bread, letting the juice soak in. Finish with a generous drizzle of extra virgin olive oil and a sprinkle of salt to taste. Serve immediately — simple, fresh, and utterly addictive!
Gazpacho Andaluz
The Ultimate Summer Soup
When the temperature rises, nothing beats a bowl of chilled gazpacho. This classic Andalusian cold soup is packed with fresh vegetables and bold flavors, perfect for cooling down and nourishing your body on hot days.
You’ll need:
- 1 kg ripe tomatoes
- 1 cucumber (peeled)
- 1 green bell pepper
- 1 small red onion
- 2 garlic cloves
- 50 ml extra virgin olive oil
- 20 ml sherry vinegar or red wine vinegar
- Salt to taste
- 100 ml cold water (optional)
Preparation:
Roughly chop all the vegetables and place them in a blender. Add olive oil, vinegar, and a pinch of salt, then blend until smooth. If the soup feels too thick, add cold water little by little to reach your preferred consistency. Adjust the seasoning to your taste. Chill the gazpacho in the fridge for at least two hours it tastes best when nice and cold. Serve garnished with finely chopped veggies or crunchy croutons.
Pulpo a la Gallega
Galicia’s Famous Octopus
Pulpo a la Gallega is a dish that showcases Spain’s love for seafood, especially in the northern region of Galicia. Tender octopus seasoned with smoky paprika and olive oil served over boiled potatoes is a classic tapa that you’ll want to try making at home.
Ingredients:
- 1 kg octopus (cleaned)
- 4 large potatoes
- Sweet paprika (pimentón dulce)
- Coarse sea salt
- Extra virgin olive oil
Step-by-step:
Bring a large pot of salted water to a rolling boil. To ensure the octopus turns out tender, dip it into the boiling water three times quickly before fully submerging it. Let it cook for about 45 to 50 minutes until soft enough to pierce easily with a fork. While the octopus cooks, boil the potatoes whole until tender but still holding shape. Drain and slice them onto a serving plate, then layer the octopus slices on top. Sprinkle generously with sweet paprika and coarse sea salt, and finish with a drizzle of olive oil. Enjoy this dish warm with your favorite white wine.
Croquetas de Jamón
Creamy Ham Croquettes
Croquetas are a staple in Spanish tapas bars, and these ham croquettes are the perfect example of comfort food at its finest creamy inside, crispy outside, and packed with flavor.
Ingredients:
- 100 g Serrano ham, finely chopped
- 50 g butter
- 3 tbsp olive oil
- 70 g all-purpose flour
- 500 ml whole milk (warm)
- Nutmeg, a pinch
- Salt to taste
- 2 eggs
- Breadcrumbs
- Olive or vegetable oil for frying
Making it happen:
Start by heating butter and olive oil in a pan over medium heat. Sauté the chopped ham for a couple of minutes. Stir in the flour to create a roux, cooking it for about 2 minutes while stirring constantly. Slowly whisk in the warm milk, making sure to avoid lumps, and cook gently until the mixture thickens into a smooth béchamel sauce. Season with nutmeg and salt. Transfer the dough to a bowl, cover it tightly with cling film touching the surface, and chill for a few hours or overnight. Once chilled, shape the dough into small cylinders or balls. Dip each into beaten egg, then coat with breadcrumbs. Heat oil to 180°C (350°F) and fry the croquettes until golden and crisp, about 3 minutes. Drain and serve warm!
Patatas Bravas (Spicy Potatoes)
Vegan, Gluten-Free
Ingredients:
4 large potatoes, peeled and cut into bite-sized cubes
- Olive oil for frying
- Salt
- For the bravas sauce:
1 small onion, finely chopped - 2 garlic cloves, minced
- 200 ml tomato passata or crushed tomatoes
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tbsp olive oil
- Salt and a pinch of sugar
- Steps:
Boil the potatoes in salted water for 5 minutes to soften slightly. Drain and pat dry with kitchen paper. - Heat plenty of olive oil in a frying pan or deep fryer to 180°C (350°F). Fry the potatoes in batches until golden and crispy. Drain on paper towels and season with salt.
- For the sauce, sauté onion and garlic in olive oil over medium heat until soft.
- Add tomato passata, smoked paprika, cayenne, salt, and sugar. Simmer for 10 minutes, stirring occasionally.
- Serve the potatoes topped with the spicy tomato sauce.
Empanadas Gallegas (Galician Tuna Pies)
Not Vegan, Gluten
Ingredients for dough:
- 500 g all-purpose flour
- 100 ml olive oil
- 200 ml warm water
- 1 tsp salt
- Filling:
2 cans tuna in oil, drained - 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 hard boiled eggs, chopped
- 10 green olives, chopped
- Olive oil
- Salt and pepper
- Steps:
Mix flour, salt, olive oil, and warm water to form a smooth dough. Let rest for 30 minutes. - Sauté onion and bell pepper in olive oil until soft. Mix in tuna, eggs, and olives. Season to taste.
- Roll out dough and cut into circles. Place a spoonful of filling in the center, fold, and seal edges.
- Bake at 180°C (350°F) for 25-30 minutes until golden.
- iews.
Fabada Asturiana (Asturian Bean Stew)
Gluten-Free, Not Vegan
Ingredients:
- 500 g dried white beans (fabes)
- 150 g chorizo
- 150 g blood sausage (morcilla)
- 150 g pork shoulder
- 1 onion
- 2 garlic cloves
- 1 tsp smoked paprika
- Olive oil
- Salt
Steps:
- Soak beans overnight. Drain.
In a large pot, cover beans with water and add pork shoulder, onion, and garlic. Simmer gently for 1.5 hours. - Add chorizo, morcilla, smoked paprika, and salt. Continue cooking until beans are tender and flavors meld.
- Remove meat, slice, and return to pot. Serve warm with crusty bread.
Churros con Chocolate
Not Vegan, Gluten (vegan and GF adaptations possible)
Ingredients for churros:
- 250 ml water
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp olive oil
- 150 g all-purpose flour
- Oil for frying
- Ingredients for chocolate sauce:
150 g dark chocolate - 250 ml milk
- 2 tbsp sugar
Steps:
- Boil water with sugar, salt, and olive oil. Remove from heat and stir in flour quickly until dough forms.
- Transfer dough to a piping bag fitted with a star tip.
- Heat oil to 180°C and pipe dough into hot oil, cutting to length with scissors. Fry until golden, drain.
- For the sauce, melt chocolate with milk and sugar over low heat until smooth.
- Serve churros hot with chocolate sauce for dipping.
Ensalada Rusa (Russian Salad)
Vegan option (omit mayo or use vegan mayo), Gluten-Free
Ingredients:
- 3 potatoes
- 2 carrots
- 1 cup peas
- 3 pickles
- Mayonnaise (vegan if needed)
- Salt
Steps:
- Boil potatoes and carrots until tender, dice. Cook peas separately.
- Mix all vegetables with chopped pickles.
- Stir in mayonnaise and season. Chill before serving.
Escalivada (Roasted Vegetables)
Vegan, Gluten-Free
Ingredients:
- 2 red peppers
- 2 eggplants
- 2 onions
- Olive oil
- Salt
Steps:
- Roast peppers, eggplants, and onions whole in a hot oven (200°C) until charred and soft (about 40 minutes).
- Peel skins, slice vegetables.
- Drizzle with olive oil and sprinkle salt. Serve warm or cold.
Berenjenas con Miel (Fried Eggplants with Honey)
Vegan if using agave syrup instead of honey, Gluten-Free
Ingredients:
- 2 medium eggplants
- Flour or gluten-free flour for dusting
- Olive oil for frying
- Honey or agave syrup
Steps:
- Slice eggplants into thin rounds.
- Dust slices lightly with flour.
- Fry in hot olive oil until golden and soft. Drain on paper.
- Drizzle with honey or agave syrup and serve warm.
Pan Tumaca with Avocado
Vegan, Gluten-Free (if GF bread used)
Ingredients:
Gluten-free toasted bread
- 2 ripe tomatoes
- 1 garlic clove
- 1 ripe avocado
- Olive oil
- Salt
- Steps:
Rub garlic on toasted bread. - Rub cut tomatoes onto bread.
- Mash avocado and spread over the tomato layer.
- Drizzle with olive oil and sprinkle salt.
- Steps:
Rub garlic on toasted bread. - Rub cut tomatoes onto bread.
- Mash avocado and spread over the tomato layer.
- Drizzle with olive oil and sprinkle salt.
Migas (Fried Bread Crumbs with Garlic and Chorizo)
Not Vegan, Gluten (use gluten-free bread)
Ingredients:
Stale bread, cubed (gluten-free if needed)
- Olive oil
- Garlic cloves, sliced
- Chorizo, sliced
- Salt
Steps:
- Heat olive oil and fry garlic until golden. Remove garlic.
- Add bread cubes, fry stirring constantly until crispy.
- Add chorizo and cook until heated through.
- Season and serve.
Salmorejo (Thick Cold Tomato Soup)
Vegan, Gluten-Free
Ingredients:
- 1 kg ripe tomatoes
- 150 g white bread (gluten-free if needed)
- 1 garlic clove
- 100 ml olive oil
- 20 ml vinegar
- Salt
Steps:
- Soak bread in water briefly and squeeze out excess.
- Blend bread, tomatoes, and garlic until smooth.
- Add olive oil, vinegar, and salt, blend again until creamy.
- Chill before serving. Top with diced boiled eggs or ham (optional).
Chufa Horchata (Tiger Nut Drink)
Vegan, Gluten-Free
Ingredients:
- 200 g dried tiger nuts (chufa)
- 1 L water
- Sugar or sweetener to taste
Steps:
- Soak tiger nuts overnight in water.
- Blend soaked nuts with fresh water until smooth.
- Strain through a fine cloth or sieve to remove solids.
- Sweeten to taste and chill. Serve cold.
Coca de Recapte (Catalan Vegetable Flatbread)
Vegan if no cheese, Gluten-Free option with gluten-free dough
Ingredients:
- Flatbread dough (gluten-free if needed)
- Roasted peppers, eggplant, onions
- Olive oil
- Salt
Steps:
- Roll out dough on a baking sheet.
- Spread roasted vegetables evenly on top.
- Drizzle olive oil and sprinkle salt.
- Bake at 200°C for 15-20 minutes until crust is crisp.
Albondigas (Meatballs)
Not Vegan, Gluten-Free option
Ingredients:
- 500 g ground beef or pork
- 1 onion, finely chopped
- 2 garlic cloves
- 1 egg
- Breadcrumbs (gluten-free if needed)
- Tomato sauce
- Olive oil
- Salt and pepper
Steps:
- Mix meat, onion, garlic, egg, breadcrumbs, salt, and pepper.
- Shape into balls and fry in olive oil until browned.
- Simmer in tomato sauce for 15-20 minutes until cooked through.
- Serve with bread or rice.
Crema Catalana (Catalan Cream Dessert)
Gluten-Free, Not Vegan
Ingredients:
- 1 L milk
- 8 egg yolks
- 150 g sugar
- 1 cinnamon stick
- Peel of 1 lemon
- Cornstarch (optional)
- Sugar for caramelizing
Steps:
- Heat milk with cinnamon and lemon peel until just boiling. Remove from heat and infuse for 15 minutes.
- Beat egg yolks with sugar until pale.
- Slowly pour warm milk into eggs, whisking constantly. Return mixture to pot.
- Heat gently, stirring constantly until thickened (add cornstarch if needed).
- Pour into ramekins and chill.
- Before serving, sprinkle sugar on top and caramelize with a torch.
Enjoy the process and savor the delicious results. ¡Buen provecho!
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