Have you had enough of tapas yet? Of course not, there’s always room for one more and Guardamar del Segura has its own tapas route on until November 6th, one with a medieval twist. The event is promoting the municipality’s medieval heritage and this is supposed to be reflected in the dishes on offer.
There are 20 different bars and restaurants, each offering a different tapa (see flyer below). These are all available for €2, including a beer, wine or soft drink. You can also get a free tapa and a drink in exchange for one of the limited number of ‘Conoce Guardamar (Get to know Guardamar) vouchers, which can be obtained from any of the seven participating local shops (see other flyer below) on request, while stocks last.
Collect stamps on a flyer from six different places to vote for your favourite tapa and you could win one of six €50 vouchers to spend in local shops.
The flyer also has some interesting information about local history but the translation is a bit iffy so we’ve taken the liberty of including our own version below:
Guardamar has its roots in the Middle Ages, since it was founded by King Alfonso the 10th. Over the course of the 14th century it grew in importance thanks to its commercial and defensive importance. Its strategic position protecting the coast of Orihuela meant it had to face devastating incursions from the Nazari kingdom of Granada and Castillian troops in the War of the Two Pedros.
Its best legacy from this period is its castles, which had the town within its walls protected from the dangers that come with being one of the main defences of the southern coast of the Kindom of Valencia.
Food at the time was based on cereals, wine and oil, with flours crucial for different recipes, like breads and ‘gachas’, which along with legumes and vegetables were the staple diet.
The typical cooking techniques and dishes used were boiling (for potages, soups and stews) in a cooking pot or pipkin (of earthenware or copper), and frying, with long handled copper or iron pans. Other commonly used cooking techniques would have been stewing, sweating and sautéing. Roasting (in an over or over hot coals) was also regularly used to cook meats, fish and desserts. Salted and cured meats and fish were also popular, as well as those preserved in brine or pickled. Spices were used to season foods and make sauces, like ‘llimonea’, ‘pebrada’ or ‘almadroc’. Use of ceramic or wooden bowls was typical for eating these meals, as well as spoons and forks of wood or metal.